We Are Very, Very Ready for Mutsuko Soma's New Seattle Sake Bar
"kamonegi.introduced Seattle to small piece of Japanese culture," says chefMutsuko Somaof her acclaimedSeattlesoba restaurant. But when a second space opened up in the Fremont building where she rolls out the buckwheat noodles each day, she decided to teach the city about another aspect of Japanese culture:sakedrinking.
The tiny space that will beHannyatou从5月7日开放，这对餐馆来说不够大，只有20个席位，内部。她解释说，在美国广泛使用的“Izakaya”一词，以描述日本小型盘子餐厅，实际上来自于十八世纪开始开放的这些酒商店。除了销售缘故，客户被邀请到伊扎亚岛的字面意思邀请客户“饮酒”。
Hannyatou will offer about 20 different sakes, by the glass, in flights, and by the bottle (which, since Washington State law classifies it as a wine, you can take home if you don't finish). But because sake is so food-friendly, and because Soma now has a large back patio to use for fermenting projects (and which doubles the seating on nice days), there will also be a short menu of fermentation-focused foods.
She's been making natto (fermented soy beans) in-house at Kamonegi, but the extra room will allow her to start making a variety of vinegars, her own miso and tofu, pickled vegetables, and more. The menu will include oysters, miso-marinated pork, and even an ice cream made from sake kasu. Better known for its use in seafood marinades, the kasu is the lees, or solids leftover, from sake production, and Hannyatou will bring it in fresh and unpasteurized (so that it breaks down foods when used in marinades or pickling) from local producer Tahoma Fuji. Having food with sake is important, Soma explains, because the umami flavor in sake is "unlocked by salt."
但是你不需要进来了解缘故：SOMA和她在罗塞尔国王汉尼提州的合作伙伴，准备帮助客户饮用饮品。King是Soma的常客，在打开自己的餐厅之前，她是Miyabi 45日的厨师，并开始帮助Kamonegi的活动。三月后，他在26年后在微软留下了工作，全职在汉尼提县工作。以为他还没有担任美国，他在过去的六年中与日本的生产者一起学习了大量时间，并持有三个患锡病程度。（SOMA持有葡萄酒中的三分之一，希望很快就拥有它，但她被萨克亚搏电竞侍酒师学院认证。）
"Sake is so simple," says King, noting that the concoction of rice, water, koji, and yeast is vegan and gluten-free. But yet, it ends up in so many different forms and taking so many flavors. Through flights, the pair can demonstrate the spectrum from mizumoto, the original style of sake, with its unadutered funkiness, to the richer, slightly more refined yamahai, and onto the current trend toward ultra-floral yeast of junmai daiginjo.
While drinkers might be familiar with cedar sake cups called masu, those were actually originally the measurement standard for purchasing sake. For the best educational experience, Hannyatou also has wide tasting cups that allow for better smelling, decorated with concentric blue circles on the bottom of the inside to help tasters eyeball the color and clarity.
But if you're not ready to study yet, Soma and King have fun bottles ready to get people excited about sake. Soma suggests starting with the slightly effervescent, faintly sweet, and extremely easy-to-drink Kaze no Mori, while King hopes to bust through any preconceived notions about the drink with the almost yogurt-like funk of the Kamoizumi Komekome-shu.
除了缘故，酒吧还可用于日本工艺啤酒和一瓶起泡酒。亚搏电竞国王的希望是，通过限制产品，他们会磨练他们找到每个客户的能力，正如他们鼓励他们更多地了解饮料 - 这非常乖巧的汉尼特友的名字。国王解释说，当醒来的中国来到日本时，它是作为葬礼仪式的一部分，所以它是由佛教僧侣制造的。但由于他们的限制，僧侣不能喝劳动的成果。他们通过重命名缘故来了解。他们没有喝酒，他们正在喝酒汉尼提：“智慧水。”
汉尼提，1060 N 39th Street, Seattle.