Fabulous marriage of premium Roast Beef and limited junmaidaiginjo
SAKEMARU is one and only subscription service dedicated to sake in Singapore. An honarable sake sommelier selects fine breweries not available in Singapore and offer only seasonal limited sake each month from different breweries in Japan. Moreover, some of sake are only produced only for SAKEMARU, so that members are able to enjoy sake not for sale even in Japan.
This is SAKEMARU’s 2nd challenging pairing dinner. The first target was the Spanish cuisine. Through discussion with My Little Spanish Place, we had great success in this pairing dinner.
Our next target is the contemporary French cuisine. SAKEMARU collaborates with Pixy bar and cuisine (16 mohamed sultan road #01-01) and offer totally new pairing experience. The highlight of this event is a massive chunk of premium roast beaf. Beside with roast beaf, you can enjoy 3 kinds of appetizer and gorgeous dessert, plus pairing with 3 types of limited Junmaidaiginjo and another 2 special sake.
$115 nett（At door $120）
*Member special price
Sunday, 26 March 2017 from 7:00pm to 9:30pm
Pixy Bar and Cuisine – 16 mohamed sultan road #01-01
Pate de campagne
Home cured salmon “gravlax”
Foie gras terrine x YAMAZAKI 12yrs
Massive chunk of premium roast beaf
Strrawberry and roselle tart
Order tickets via Eventbrite:
– Paypal Account is not needed to pay Eventbrite tickets
– Please kindly bring your tickets at the entrance
– Please accompany with your friends love sake!
3 different types of limited junmaidaiginjo
In the very last step of brewing process, the moromi is put in the meshed-bag and pressed to squeeze the liquid of sake out. The sake comes out first is called Arabashiri（荒走り）, sake coming out in the middle is called Nakagami（中汲み） and the last drip is called Seme（責め）. It’s very unique and the taste is very different among 3 of them, even though those 3 are produced in the same process and tank.
1. SENKIN JUNMAIDAIGINJO JIKAGUMI ARABASIRI 荒走り
2. SENKIN JUNMAIDAIGINJO JIKAGUMI NAKADORI 中取り
3. SENKIN JUNMAIDAIGINJO JIKAGUMI SEME 責め
This label contains lots of naturally produced gas, so that it’s like a cloudy sparkling sake. The taste is rich and sweet. Sourness appears in last half clears the mouth and wash the sweetness.
4. MACHIDASHUZO JUNMAIGINJO NIGORI
Sake produced in ancient method
Thick and various layers of taste is the key feature of this label. Kimoto ancient production method which doesn’t require artificial yeast and lactic acid gives such a rich taste on this label.
5. SHINOMINE KIMOTO JUNMAI MUROKA NAMA GENSHU
3. How to make warm sake
Warm sake is very good for you health. Also, the taste is totally different to the cold one. You might think it’s difficult to make warm sake at your home, however it is not that very difficult.
In this workshop, sake sommelier shows how to make warm sake and explain which type of sake is suitable for warm sake.
*In this workshop, sake sommelier gaves you a lecture about sake. The topic is diferent by each time.
Chef Shuhei Nitta
Upon graduating from Ecole Tsuji Tokyo culinary institute, he went on to further hone his craft in various restaurants in Tokyo such as the 1 Michelin starred “Arbace”. Given the opportunity Shuhei then moved to Australia and joined 3 Hat restaurant Bilson’s as the sous chef.
Upon returning to Japan, Shuhei joined Joel Robuchon’s 3 Michelin starred “Chateau Restaurant”. In 2014, He moved to Singapore and joined “Time & Flow” as the head chef. With his deepened understanding of the Singaporean market and its produce, Shuhei’s latest endeavour is “Pixy, Bar & cuisine” a small intimate restaurant which showcases his strong understanding of French techniques being applied with his Asian sensibilities.
Pixy Bar and Cuisine
Step into Pixy, where mystery and intimacy meet on your table. Discover Chef Shuhei’s eclectic creations alongside a fine selection of wines and potions. Evocatively sensual and delightful to the discerning palate, you’ll want another unforgettable Pixy night.