Saké, Anyone?
From the mind of Food & Beverage Director, Joseph Catterson
“Everyone at BIÂN knows Cristian, right? Señor Tavera is a familiar fixture Monday through Friday afternoons, manning his sushi station downstairs. Cristian didn’t have exposure to sushi in his native Mexico City, but—fortunately for us—he picked up a grounding in sushi making here in the Chicago area. Joining the team at BIÂN has given him the chance to continue developing his skills and knowledge while becoming familiar with the exceptional fish we are able to source. And he is a charming fellow! Do stop and say hello if you see him on duty.
Most of our members have enjoyed the sushi at BIÂN at one point or another; the sushi program has been part of the fabric of the club since its founding. It’s easy to see why—making sushi part of one’s diet comes with many benefits that align with the lifestyle of much of our membership. If anyone has been missing out, we recommend making up for that. The menu features a range of delicious options, but it’s also fun to challenge Cristian with a Dealer’s Choice.
Now to my department: an ongoing look at beverage options, here focused on our sushi menu. This week, we’ve added a pair of saké selections by the glass (with more on the way). Premium saké is a clean, pure beverage with many attributes that make it an excellent fit for the BIÂN community: free of gluten, tannins, and sulfites; low in sugar; and containing potentially beneficial amino acids, kojic acid, antioxidants, and enzymes. Enjoyed in moderation, saké offers much besides its delicious taste and rich cultural history.
Fukucho “Moon on the Water” is an old favorite of mine. Lusciously round and elegant, it is brewed in Hiroshima by one of Japan’s top female brewery owners and toji (master brewers). Its floral character and melon and citrus aromas lead to nuanced hints of fennel, sweet spice, and soft minerality. It pairs beautifully with a wide variety of foods but is also a pleasure to sip on its own.
Kanbara “Bride of the Fox” is a more intense, savory saké from Niigata prefecture. It shares similar melon flavors but is bolstered by a nutty character and a firmer, crisper feel. With a wisp of chocolatiness and an assertive structure, it holds its own alongside richer fish and even meat dishes.
Both selections come to us through the Komé Collective, whose portfolio represents a broad range of beautifully produced craft Japanese saké.”
On October 10, representative from Komé Collective, Dila Lee, will join us at BIÂN to lead an informal seminar and tasting featuring several of their imports. It’s an ideal chance to experience a lineup of premium sakés of varied style and character—and a special treat to compare them side by side. Limited seats are open to prospective members!