French and Japanese Sake Feast
Splish SAKE Meeting
This dinner event is a collaboration between SAPPORO STREAM HOTEL and the Kamikawa Taisetsu Sake Brewery, which promotes Hokkaido's regional brand to the rest of Japan and Made in Japan to the world by producing sake made with locally produced sake from Hokkaido's sake rice and high-quality natural water from the local area. Chef Toshihiro Tateno has created a special course menu for this event, and Chief Toji Shinji Kawabata has selected the sake to go with the dishes. Mr. Kawabata will be present at the event to share his thoughts on sake brewing.
Cooperation: Nemoto Sake Shop
Reservations will begin at 3:00 p.m. on Monday, June 10, 2024.
A night of brewmaster talks. A one-night-only event to hear about Hokkaido sake. This is the first-ever "drink-a-drink-a-drinking-party" where you can't help but drink more. Enjoy the delicious sake and food experience "SAKE and Snacks - Kamikawa Taisetsu Sake Brewery" while listening to Chief Brewmaster Kawabata, who is bringing new life to the Hokkaido local sake industry.
- event date
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Saturday, July 20, 2024
- Availability
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17:30～20:00 Reception: 17:00
- Fee
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24,000円
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Prices include 10% consumption tax and 12% service charge.
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This event is limited to 30 people and reservations will close once it is full.
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The minimum number of participants is 10. If there are less than 10 reservations by Wednesday, July 10th, the tour will be cancelled.
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We are unable to accept seat reservations.
Menu
- amuse
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Seared bonito smoked with cherry chips and served with ravigote sauce and sour cream
Shiraoi roast beef, sea urchin and caviar
Fattoria Bio Hokkaido Ricotta Cheese and Sanshozuke with Orange Scent
[Alcohol] Kamikawa Daisetsu Sake Brewery SHIRO
White koji is usually used in shochu. It has a refreshing citrus-like acidity and is clean and refreshing to drink.
- Cold Appetizers
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Yellowtail Carpaccio
Olive dip and citrus vinaigrette
[Alcohol] Tokachi Junmai Daiginjo
A modest yet gorgeous ginjo aroma and a clean taste. A fresh and crisp daiginjo.
- Cold Appetizers
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Capellini with Yoichi karasumi, squid, salmon flakes, aglio e olio
[Alcohol] Pure rice daiginjo Suisei
It has a refined and gorgeous aroma, and when you put it in your mouth, the scent reminiscent of green apples wafts through your nose, with a fresh yet robust taste.
- Hot appetizer
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Warm potato and cheese terrine with truffle cream sauce
[Alcohol] Special Junmai Suisei
This special Junmai sake has a refined tartness reminiscent of Muscat, followed by the delicious flavor of rice and a crisp finish.
- fish dishes
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Scallop and king crab au fou with naage bouillon
[Alcohol] Tokachi Junmai Ginjo
A subtle yet pleasant aroma and a well-structured flavor. The subtle acidity creates a rhythm that encourages you to sip your chopsticks and sip your cup. A well-balanced Junmai Ginjo sake that exudes dignity and elegance.
- Meat dish
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Kenboro whey pork roast marinated in sake lees from Kamikawa Taisetsu Brewery
[Alcohol] Tokachi Yamahai Junmai Ginpu
After pressing, the sake is slowly aged at low temperatures, bringing out the best in the Yamahai-moto yeast, resulting in a complex umami flavor and just the right amount of acidity for a perfect balance.
- sweetness
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Dessert by STREAM HOTEL pastry chef
[Alcohol] Junmai Daiginjo 35%
This is a top-notch Junmai Daiginjo sake made with the utmost care and skill. It is made from Hokkaido-grown rice suitable for sake brewing, and challenges the well-known mainland rice varieties such as Yamadanishiki and Omachi.
Head Chef Toshihiro Tateno
Born in Saitama Prefecture. After honing his skills through a variety of cuisines, he became head chef of SAPPORO STREAM HOTEL in December 2023. He is also producing the restaurant Bar & Grill Splish, restaurant. He visits farms and fishing grounds to experience the bounty of nature, walks the streets to explore the latest trends, and adds the inspiration he feels outside the kitchen as an essence to constantly pursue ways to present food and express its deliciousness.
Chief Brewer Shinji Kawabata
Born in Otaru, Hokkaido. After gaining experience at sake breweries in five prefectures, including Ishikawa and Fukuoka, he returned to Hokkaido. He worked as the toji at Kinteki Shuzo Co., Ltd., where he brewed sake made from 100% Hokkaido-grown Ginpu rice, which is suitable for sake brewing, and won a gold medal at the 2011 National New Sake Tasting Competition. In 2016, he was appointed to the toji at Kamikawa Taisetsu Shuzo's Midorigaokagura. He is currently the head toji at Kamikawa Taisetsu Shuzo, which also oversees the sister brewery Hekiungura, which began brewing in October 2020, and is also a visiting professor at the National Obihiro University of Agriculture and Veterinary Medicine.
Kamikawa Daisetsu Sake Brewery
November 2016: The sake brewing license was transferred from a dormant brewery in Mie Prefecture and the brewery was established.
May 2017: Kamikawa Taisetsu Sake Brewery Co., Ltd. begins brewing.
The concept is to "brew in a normal way." The goal is to make "sake that people will drink."
We brew small batches of high-quality sake, carefully preparing each bottle of mash using traditional hand-made methods. We don't make anything extreme, just delicious sake. We aim to make sake that will please as many people as possible.
* "Nomimasaru" is a Hokkaido dialect word meaning "to end up drinking."
The raw materials for brewing sake are water and rice.
The brewing water is natural spring water at about 7°C, which is ideal for sake brewing, and is sourced from the springs of the Daisetsu Mountains, which are covered in perpetual snow.
The sake brewers use three varieties of sake-brewing rice from Hokkaido: "Suisei," "Ginpu," and "Kitashizuku," all grown by producers they trust. In honor of the producers they trust and the delicious natural water of Kamikawa Town, Hokkaido Tokachi Kamikawa Taisetsu Sake Brewery "Midorigaokagura" only produces pure rice sake.
Cooperation: Nemoto Liquor Store
A liquor store that has been in business for 50 years in Makomanai, Minami-ku, Sapporo.
COCONO SUSUKINO is a sake and whiskey specialty store located on the basement floor, and also has a bar. They have a wide selection of sake from all over Japan, and whiskey, mainly scotch.
On the day of the event, you can purchase all the alcoholic drinks served with the food. Please stop by after the event.
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If you have any food allergies, please inform staff in advance.
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The contents may change depending on the availability of ingredients.
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By law, we will not serve alcohol to anyone driving or under the age of 20.
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The photograph is an image.
- seat
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160 席
- Private room
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can be
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Private rooms are available for groups of 6 to 16 people, and are limited to one room per day for guests ordering a dinner course.
- floor
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7F
- Business hours
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07:00～10:00 （L.O.09:30）
11:30～14:00 （L.O.13:30）
18:00～22:00 （L.O.21:30）
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Closed: July 15th, 2024 (Monday, public holiday), July 21st (Sunday), August 4th (Sunday), August 18th (Sunday), September 16th (Monday, public holiday), September 23rd (Monday, public holiday) 17:00-24:00
- status as smoker or non-smoker
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All seats are non-smoking
- telephone number
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