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Daruma Masamune 20 Year Old Sake
This sake has characteristics of toasted caramel and maple syrup. It has outstanding depth and sweet, mellow flavours with a long, lingering finish. Sake is surprisingly versatile, it goes well with many Western recipes, perhaps even better than wine or beer.
Product Description
The Shiraki Brewery is located in Gifu City, which stands close to the center of Japan. Near our brewery, there is a beautiful river called the Nagara-gawa, which surrounding environment is rich in nature. Our brewery was founded in 1835. This small family-run company had to completely rebuild the brewery after it was severely damaged by the Nobi earthquake in 1891. Its main brand, Daruma-Masamune, takes its name from Japanese Daruma dolls. These dolls are modelled after the founder of the Zen sect of Buddhism and are traditional symbols of perseverance and good luck. You can see an image of the dolls on the labels. The family specialises in making Koshu (aged sake) and use brewing methods that date back over 800 years to the Kamakura era. Koshu was the preferred drink of the privileged elite during this period.
Aromas of vanilla nut brittle, coconut water, and papaya custard with a silky, dry-yet-fruity light-to-medium body and a pineapple sorbet, meringue, and salted radish accented finish. A soft, alluring sake with a nice balance of fruit.
Grower: Shiraki Brewery
Grape Variety: Rice
Style: Silky and Soft
Country: Japan
Appellation: Gifu City
Vintage: NV
Closure: STELVIN
Alcohol: 18% ABV
Bottle Size: 72cl
Beef Tataki
Cooking Time: 00 hrs 35 mins (approx.)
Number of Servings: 6
INGREDIENTS
80ml (1/3 cup) soy sauce
1 tablespoon rice wine vinegar
1 tablespoon dry sherry
2 teaspoons caster sugar
1/2 teaspoon sesame oil
1 tablespoon light olive oil
750g-piece beef eye fillet, tied at 4cm intervals
Watercress sprigs, to serve
1. Combine the soy sauce, vinegar, sherry, sugar and sesame oil in a small jug.
2. Preheat oven to 180°C. Heat the olive oil in a large frying pan over medium-high heat.
3. Season the beef with salt and pepper. Add the beef to the pan and cook, turning occasionally, for 10 minutes or until browned.
4. Transfer to a baking tray. Bake for 15 minutes for medium-rare or until cooked to your liking.
5. Transfer to a wire rack over a plate to cool completely.
6. Transfer the beef to a large sealable plastic bag. Add the soy sauce mixture and turn to coat. Place in the fridge for 4 hours or overnight to marinate.
7. Arrange the watercress on a serving platter.
8. Thinly slice the beef and arrange on top of the watercress.
9. Drizzle over any remaining soy sauce mixture.
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