Sake + Beer + Asian fusion food by Ostehuset = Bliss + new Sake fans!

Sake and beer tasting! Stavanger Øst møter Far East with Ostehuset, Øst, and the Norwegian Sake Association

The 14th of January 2016, we had the pleasure of hosting a sake & beer tasting together with Øst (a local craft beer bar located on the east side of Stavanger) at Ostehuset.

 

 

 

Ostehuset created a special menu for the occasion, and we were all so impressed by the amazing combinations of flavors and textures we tried that fit perfectly with the beer and sake chosen.

 

 

 

We started up with a Grapefruit, lemon grass and ginger Sake cocktail, a recipe from Lani, made with Sho Chiku Bai Classic (TAKARA SAKE, BERKLEY CALIFORNIA USA). This is a Junmai sake (pure rice) that won the 2011 Gold at the U.S. National Sake Appraisal.

 

 

 

After the aperitif, we gave a presentation of sake and the different types. The people attending were very enthusiastic and had a lot of questions from the beginning. For some of them, this was the very first time they tasted sake, what an honor to introduce sake to them!

 

 

 

 

The first dish of the night was raw marinated salmon, with avocado cream, trout caviar and crispy salmon skin. We paired this delicious dish with Nøgne Ø Sparkling Sake (NØGNE Ø, GRIMSTAD NORWAY).

 

 

 

The second dish was an amazing vegan dish, a fantastic combination of endives, chili mayo, wonton chips and sweet red onions. With this, we served another Norwegian sake from Nøgne Ø: Yamahai Motoshibori Sake. A favorite for me and Lani, but also a favorite for the people attending this dinner.

 

 

 

After this, it was Stavanger Øst´s turn to introduce 3 exciting beers. Helge paired the meat dish (an incredible Asian pork belly) with a Lervig Check in IPA (LERVIG AKTIEBRYGGERI, STAVANGER NORWAY). Followed by a BRM Abbaye de Saint Bon-Chien (BRASSERIE DES FRANCHES-MONTAGNES, SAIGNELÉGIER SWITZERLAND) that was served together with Fønix, a local blue cheese, also produced in Stavanger Øst by Stavanger Ysteri, served in homemade flat bread and port wine syrup.

 

 

 

The dessert was fruity and fresh, a red orange granite with vanilla ice cream and cashew malto, a beautiful creation by Daniel, the chef in charge this night in Ostehuset. Helge paired this with a Horal Mega Blend Gueuze (BROUWERIJ BOON, BELGIUM).

 

 

 

Thank you to Ostehuset for arranging this event. It was such a lovely night and we even got new members that decided to sign in right after the event. As they told us: they are sold to sake!

Kanpai!