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Sake + Oysters

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sakeandoystersevent

SIP, SHUCK, AND SLURP: AN EVENING OF SAKE AND OYSTERS
Minami hosts an exclusive combination of Japan’s renowned Hakkaisan sake and succulent fresh-shucked oysters

Prepare to slurp back some sweet and briny oysters on the half shell with glasses of Hakkaisan sake as Yaletown’s Minami Restaurant (1118 Mainland Street) hosts a special evening of tasting on Thursday, April 16, 2015. From 6 to 8 p.m., diners can expect to hear sake stories from Aburi Restaurants’ Sake specialist Miki Ellis and That’s Life Gourmet’s Mariko Tajiri, while mingling with Hakkaisan Brewery President Jiro Nagumo, Export Manager Suguru Nakajima, and Sake Samurai Timothy Sullivan as they impart their experience with pairing sake with a variety of oysters.

Hakkaisan is a renowned sake brand from the Niigata Prefecture in Japan. Its sake is recognized for its smooth, clean, and crisp flavours, pairing well with many different kinds of food. The sake line-up for this special evening includes Hakkaisan’s most popular: Daiginjo, Junmai Ginjo, and Sparkling Nigori.

The delectable oyster pairings will include a diverse range including Kumamoto, Komo Gway, KwaK’wala, Beau Soleil, Royal Miyagi, and Kusshi.

Tickets are $45 (exclusive of taxes and gratuity). The event will take place in Minami’s Blue Ocean private room or patio, if weather permits. Limited tickets are available by visiting Minami Restaurant (1118 Mainland Street), calling 604-685-8080, or emailing RSVP@aburirestaurants.com.

Sake Samurai visits Minami

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hakkaisan x minami

Join us in welcoming Sake Samurai Timothy Sullivan and Hakkaisan Brewery for a sake + sushi soirée at Minami Yaletown

Our beautiful outdoor patio lounge will showcase their entire lineup and will be the debut of the premium brand Hakkaisan in Vancouver.

Hakkaisan, from the region of  Niigata, is one of Japan’s favourite sake brands which will be expertly paired with our deliciously unforgettable sushi!

Hosted by Miki Ellis- Our very own in house Sake Sommelier

Date: Wednesday June 5th, 2013           Time: 5-7pm

Price: 39$ all inclusive

To purchase tickets:

Please download this Sake+Sushi Registration Form and email it back to us at events@aburirestaurants.com

OR

Call 604.685. 8055 for more information

OR

Visit Minami at 1118 Mainland Street, Vancouver B.C.

Vancouver Magazine Awards 2013

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Vancouver Magazine Awards

 

Just yesterday, the Vancouver Magazine Restaurant Awards honoured our sake specialist Miki Ellis by placing her on the Premier Crew, which celebrates the best in service. Excerpt from the May 2013 issue of Vancouver Magazine:

At 19, Miki Ellis turned to the study of sake and fell in love. As sake specialist at both Minami and Miku(and the world’s youngest certified sake pro), she loves the liquor’s depth and versatility, but not in all forms: “Hot sake shots are poison!”

Check out the rest of the Crew here! Plus, there is a lovely sketch of Miki: http://www.vanmag.com/Restaurants/Premier_Crew_2013

In addition, Minami was presented with Silver for Best Upscale Japanese. What an amazing team we have!

Miki Ellis

Introducing our new World of Sake feature

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Miki Ellis

This month, we unveil a brand new blog feature called “World of Sake”. Twice a month, our blog will highlight something about sake. For example, a question and answer with a renowned sake maker, new sakes at Minami, sakes around the world, and much more.

To kick our new series off, here is a Q & A with our very own sake specialist, Miki Ellis! Miki is the world’s youngest certified sake professional. She has a wealth of sake knowledge and was recently featured on go! Vancouver, a local TV show.

Introducing, Miki!

Why do you love sake? It’s incredibly food-friendly and just so tasty!

How did you get into the industry? The obvious enjoyment of drinking was definitely a big part of it. Also, a few key people in my life got me excited about sake specifically.

Biggest misconception people have about sake? That it is a shot! Sake bombs are great, but by no means is it saké. The good stuff, premium sake, can (and should) be enjoyed like a white wine.

What would you say if someone asked you to pair sake with steak? I would go with a silky sake that has a good acidity level to breakdown the meat, as well as a solid body/structure to match the heavier palate. I’ve paired a kasu-marinated steak with a ginjo style sake called “Ginkkesho”, and it was awesome.

People should really get to know and explore sake, there is such a range to offer and when you nail a pairing. It’s brilliant.

What was your first sake memory? I remember thinking it was absolutely vile. I was really young and had to run to the kitchen to spit it out. However, alcohol tends to have that affect the first time you try it. Your palate is not accustomed to it, so it sometimes takes a few tries to get past the “alcohol veil”.

What are the top five songs on your playlist? It’s usually a strange mix of old stuff –I love Otis [Redding].

Favourite fish and why? Dory, I love Ellen DeGeneres.

The sake that you will always say yes to?  The more telling question would be which would I refuse…

What is a talent you possess that most people don’t know about? I make mean Fireball mini cupcakes.

Last place you traveled to for work or pleasure?  New York for Joy of Sake.