Match of the week | Junmai sake with cheung fun, asparagus and shiitake mushrooms

Match of the week

Junmai sake with cheung fun, asparagus and shiitake mushrooms

It’s partly because not enough restaurants offer the option but I don’t drink sake often enough in Asian restaurants. (And yes, I know Asian is an imprecise term but that’s how many describe the food they offer)

Anyway proof, yet again that it is a reliable pairing at dinner last week at Wokyko Kauto in Bristol where I drank an Evening Sky junmai sake with a range of dishes including a brilliantly clever vegan dish of roasted cheung fun (rice noodle roll), apsaragus, shiitake mushrooms and Sichuan jus that had all the depth of flavour of a meat dish.

It also worked with an intensely flavoured onglet steak in black bean sauce (as surprisingly, did the tail end of a gin and tonic, made with their own Woky gin which has been developed for them by the local Psychopomp distillery and which is flavoured with nashi pear).

And - although you hardly needed a liquid accompaniment - with a moreish bowl of Korean fried chicken ramen with a deeply flavoured umami broth which is apparently made with serrano ham bones.

I’d like to try one of the other sakes when I go back (and it is a question of when rather than if. I definitely need that tang (umami broth) fix!)

I ate at Wokyko Kauto as a guest of the restaurant

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