Fukue Homma, who used to work in the Michelin starred restaurant Argento Aso in Tokyo, obtained her sommelier certificate in 2007, after which she started studying sake in more detail. Turning into a true expert in the field of sake, she started as a sommelier in the Yamazato Restaurant in 2009. In the same year, she also obtained her Kikisake-shi, the professional classification for sake sommeliers. Homma can advice guests on the perfect combination of sake and Asian delicacies like no other.
“Sake is closely interwoven with Japanese culture,” Homma explains. “During festivals and events, the drink is often brought in a brimming wooden barrel topped with a thin lid. During the ceremony, the lid is broken open and the sake poured into little square boxes of untreated wood, to be served to guests. Such rituals, called kagami biraki, are said to bring good luck.” Homma will tell you all about the origin and the rituals that are associated with drinking sake.
Since those long-gone times, rice wine has undergone enormous development. Nowadays you will find a variety of different sorts of sake, with widely divergent alcohol contents. Quality, too, varies greatly, depending on the degree to which the rice kernel is polished - all the way to its white heart. Japanese rice wine is the perfect complement to oriental cuisine.
Fukue Homma doesn’t only provide you in Yamazato with sake/ food recommendations, but also during workshopsin Okura’s wine tasting room, she guides you while tasting sake. Take a look at the website of Taste of Okura for more information about sake tastings or you can request more information via +31 20 6787 450.
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