Join Monica Samuels, National Sake Sales Manager of Vine Connections, to experience the umami, texture, and “merroir” of Martha’s Vineyard oysters like never before. Monica has been working in sake for over ten years, although with her Japanese upbringing and a grandfather who brewed sake, some say she was born into the business. Monica’s portfolio consists of 15 small, family owned sake producers throughout Japan, and through this tasting she will highlight regions and producers that bring out different flavor and textural elements from these truly special bivalves.
Oysters are one of the most complex foods on the planet, with their nuanced range of brine, creaminess, salinity, umami, grass, sweetness… the spectrum is more vast than most would ever think. Many of the “classic” oyster pairings are high in acid and can overwhelm the subtlety of these treasures of the ocean. Sake, on the other hand, is low in acid and high on texture and umami, showcasing the best flavors of each oyster while neutralizing the stronger brine elements that some people can find undesirable.
Join us as we taste through six vastly different sakes; guests will have the opportunity to experience each sake and oyster on its own, and then to see how each component changes when paired together. Surely to be a memorable, eye opening afternoon!
Chiyonosono “Shared Promise” Junmai, Kumamoto
Tentaka “Hawk in the Heavens” Tokubetsu Junmai, Tochigi
Fukucho “Forgotten Fortune” Junmai, Hiroshima
Taka “Noble Arrow” Tokubetsu Junmai, Yamaguchi
Fukucho “Moon on the Water” Junmai Ginjo, Hiroshima
Takatenjiin “Soul of the Sensei” Junmai Daiginjo, Shizuoka
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