Another plus for this great restaurant is that when you are dining out with a large group, maybe not everyone enjoys Sushi, well plenty of other options available on the menu!! Try the STEAK!!
Here are some insights from Sushi Roku’s resident Sake Sommelier Eiji Mori. a 1,000 year old annual tradition held in Japan that serves as a tribute to the beverage, and kicks off the country’s sake production season.
- Sake is made from fermented rice, but the rice is not the same grain that one would eat
- To make sake, the outer layers of the rice grain are polished off—the more the center is exposed, the more pure the finished sake will be
- The three levels of sake are daiginjo (the most premium), ginjo, and junmai
- Far from the often thought of hot “sake bombs,” cold sake is best for pairing with food, especially sushi. Heating can obscure the quality of the sake, and affect the taste buds
- While many people liken sake to wine (it is called “rice wine” after all), it is actually more similar to beer, since it is not aged, and made from a grain rather than a fruit
When it comes to pairing sake with food, Eiji gives the following guidance—
- Sushi or sashimi pair best with daiginjo sake because the pure, light, and clean notes complement the delicate fish without overpowering it
- Acidic dishes (like Sushi Roku’s Salmon Carpaccio with soy truffle olive oil) are best served with the crisp, fruit-forward flavors of a ginjo grade sake
- Cooked or fried dishes (such as the Japanese Fried Chicken “Tatsuta-Age”) pair well with junmai grade sake, because it has a bit more body and can hold up against heartier elements
3500 Las Vegas Blvd S
Las Vegas, Nevada