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We had such a wonderful event with our friends of Daytrip in Oakland for our Sake Gumi members. In conjunction with our sakes from last month's theme Kayoko's Hometown Pairings: Saitama Sakes + Oakland Eats, we partnered with Daytrip to pair the Gumi selections with their dishes. It was delightful! Jenny Eagleton is a great friend, sake enthusiast (and Gumi member!), and beverage director at Daytrip so we thought this would be a natural collaboration for our first Sake Gumi event of the year.

Co-owner and chef Finn Stern prepared three dynamic dishes to pair alongside sakes by Kitanishi Brewery of Saitama prefecture, featured in Level 1 and 2 of the club for February: Bunraku Nihonjin no Wasuremono Junmai Yamahai, and Bunraku Junmai Daiginjo. Kitanishi began making sake in 1849 and is located in the town of Ageo; it is a robust brewery with modern facilities, a tasting room, and restaurant (see photos here).

The menu:

Celery Salad
lemon verbena, chlorophyll, habanero, aged Sardinian sheep's cheese
paired with Bunraku Nihonjin no Wasuremono Junmai Yamahai

Eggs on Eggs
deviled eggs, smoked trout roe, dijon
paired with Bunraku Junmai Daiginjo

Chicken Liver Mousse
heritage grain brioche, orleans aperitif
paired with Bunraku Nihonjin no Wasuremono Junmai Yamahai

The event took place in their back patio. The climate was mild, but it was nice to have the heaters on later in the evening.


The backyard was cozy and perfect for our event


Celery salad with a heap of shaved sheep's cheese. Chlorophyll is used to make the lemon verbena oil green.


Our beloved members Elena, JC, and Damon.


Daytrip's famous "Eggs on Eggs"


Prepping the last course, chicken liver mousse on brioche


Me with the Bunraku Junmai Daiginjo, a lovely sake with a silky texture and crisp ending

It was so great to see many of our members, and we hope to do more of these events as the weather warms up. Kanpai!

Column: Event Recap
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