Food and Drink
Posted by Melanie Dimmitt
23. Apr, 2014
“We have more booze than any other knife shop,” jokes Leigh Hudson, greeting his guests for the evening.
The certified sake sommelier and knife maker is a veritable pig in mud at his Richmond-based Chef’s Armoury, which alongside Sydney sister store, is the largest importer and distributor of Japanese knifes in the country.
He has coupled the glinting collection with Sakeshop – boasting the best of Japanese breweries. It’s a winning combination spawned by Hudson’s travels, training and love for the Land of the Rising Sun. But knives aside – can sake really take the place of wine on the Aussie dinner table?
Six bottled varieties, a smorgasbord of accompanying morsels and the charming Hudson are at bay to convince us. We are guided through the full “spectrum of sake” – guzzling from our little cups while taking in an animated education on the foreign brews.
Whether it be the “big, alcoholic, dry in-your-face style” of Hanamikura Kuro or the sumptuously sticky-sweet nectar that is Kubota Ume Kasumi, there’s a sake for every celebration.
And Hudson makes it easy – breaking through the baffling barrier of brushstroke and kanji-riddled labels by explaining each bottle’s meter value (the higher the dryer) and classification in plain English. The online shop offers further guidance – matching taste and occasion to the perfect drop.
The fresh, more-often-than-not chilled flavors are a far cry from the microwave-heated five-dollar flask that may come to mind. Sake is sensational, and with less acidity and half the hangover, may well trounce wine at the next Bottle-O run.
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