Fukumitsuya Saké Dinner

Wednesday November 20th, 2019

On Wednesday November 20th, Origo Club and That’s Life Gourmet will be hosting Mr Taichiro Fukumitsu, president-in-line of Fukumitsuya Brewery, for the first time in Vancouver in 25 years. An exclusive 6-course dinner will be served to accompany a collection of seasonal and classic sakés from Fukumitsuya Brewery, the oldest in Kanazawa. This is a unique chance to experience the versatility of saké and how it can be paired with French cuisine in a beautiful setting. Some of the sakés to be poured include the Kagatobi “Ai” Junmai Daiginjo, the Kuro Obi “DoDo” Yamahai Junmai, a seasonal Hiyaoroshi, and the unique 5-years aged Momotose.

Fukumitsuya Saké Brewery has been making saké since 1625 in Kanazawa, Ishikawa prefecture. With the highest level of craftsmanship and artisanal brewing, it has enjoyed a reputation as one of the best saké breweries in the region. Fukumitsuya brews their sakés with snowmelt water called “Hyakunensui”, one-hundred-year water, which flows from Mt. Hakusan. It is said it takes one hundred years for the water to reach the brewery, picking up necessary minerals for saké making while travelling through the mountain. Since 1960, Fukumitsuya has been working closely with the rice farmers to grow the best saké rice, including Yamadanishiki and Gohyakumangoku, in order to brew the highest quality saké. In 2001, Fukumitsuya became a Junmai-only Kura, using only top quality rice and water to brew their sakés.

In 2016, Fukumitsuya Saké Brewery partnered with Relais & Châteaux, the first and only brewery in Japan, to promote Junmai saké to the world.

Don’t delay as we have a limited number of tickets for this exciting evening at only $145/person all included!

Starter Course
Huîtres et Tartare
oysters, beef tartar, yuzu cucumber
Salade de Crevettes
tiger prawns, frisée salad, apple, watermelon gherkin, pickled radish, lemon vinaigrette
First Course
Pétoncles et Chou-Fleur
scallops, cauliflower three ways
Main Course I
Morue Charbonnière
sablefish, matsutake broth, basil spinach, wild mushrooms
Main Course II
venison, miso fondant potato, morels, cippolini onion
Gâteau à l’Orange
orange almond cake