Go Juu in Collaboration with SakeMico
Once a month, SakeMico offers a fine selection of premium sakes with pairings in the beautiful and intimate atmosphere of Go Juu Japanese Restaurant in Lisbon.
Collaborating Sake Sommeliers are Izumi Tezuka, Pedro Cardigos and Joel Marques. Come and learn about the basics of sake and enjoy the finest hand selected premium brews available in Portugal. Space is limited and reservations are required.
Please check our Facebook page for the next available dates. https://www.facebook.com/sakemico/
Junte-se a nós para uma experiência privada japonesa inspirada nos Izakaya. Iremos servir 5 deliciosos pratos emparelhados cada um com um Sake cuidadosamente seleccionado pela Sommelier do SakeMico. Venha experimentar a atmosfera única no espaço do nosso anfitrião e deixar que as festas comecem em estilo e yummylisciousness...
O espaço é limitado!
É necessário efectuar reserva firstname.lastname@example.org
Tel: 917 647 276
Preço para 5 pratos € 35/pessoa
Join us for a Japanese inspired private Izakaya experience. We will be serving you 5 delicious dishes paired each with carefully selected Sake by our sommelier from SakeMico. Come experience the unique atmosphere at our hosts space and let the holidays begin in style and yummylisciousness......
Space is limited !
Reservations only @ email@example.com
Tel 917 647 276
Price for 5 dishes € 35/person
We are absolutely thrilled to add RUMIKO NO SAKEKASU to our inventory. This is a very good quality Junmai Ginjo sake kasu from Moriki Shuzo in Mie prefecture.
Sakekasu is sake lees. It is the leftover sediment from the sake brewing process. It has incredible flavor, very high in Umami and can open up a whole new world of culinary discovery to you.
It can be used as a marinade, usually for fish, dissolved into soups(nabe) with a bit of miso, as a pickling agent for vegetables, simply grilled and snacked upon like chips, or to make a warm, comforting, home made Amazake..
EASY AMAZAKE RECIPE
For 8 servings
Heat the mixture over medium heat and stir while adding the sugar. Keep stirring until it begins to bubble, then add the salt and the grated ginger. Serve hot.
Please note that while many commercial Amazake may be non alcoholic, home made Amazake does have a small amount of alcohol (unless you cook it off) thus may not be suitable for minors.
Sugidama, also known as Sakebayashi is a sphere made of cedar clippings. In the olden days, Breweries would hang them in front of the building around November to indicate the beginning of the brewing season.
They start out completely green and gradually turn brown, reflecting the status of the brewing process. Once completely brown, it means that the new batch of sake is ready.
These days they are typically used in a decorative manner by Sake Bars and restaurants to signal that they carry a good variety of quality sakes. Although they are typically hung outside, we hung our up inside by the window for
practical reasons and as laws in Portugal are different than in Japan to avoid any issues with city hall.