MASU is Dedicating the Month of October to Sake

Spring is a significant time of the year in Japanese culture; the blooming cherry blossoms (sakura) symbolise a time of renewal and the fleeting nature of life. So what better way to mark our brief time on planet earth than by drinking sake? Federal Street Japanese restaurant MASU are on board and will devote the whole month of October to the age-old style of wine and its traditions.

'Sake Samurai' and Master of Wine Sam Harrop, together with fellow Master of Wine Kenichi Ohashi, have curated a list of five rare sakes for the month. The range includes the scarce Tanaka-Rokujugo 65, one of the most sought-after drops in Japan; the Toyo-Bijin, a semi-sweet sake with fruity aromas and banana-scent; Juogura, an easy-drinking sake with moderate umami flavour; Nechi-Otokoyama, produced by brewery which mostly cultivates chemical-free rice; and Hanahato, an aged sake that was a gold medal winner in the International Wine Challenge (IWC) 2014.

From Monday 3 October to Sunday 16 October, diners will have the opportunity to taste a special flight of three to five sakes from $30 - 36.

MASU head chef Nic Watt will also host a sake and food matching experience on October 13. The five-course dinner will feature: robata grilled quail, Antarctic cod, Japanese wagyu, and fermented rice pudding. Seats are limited to 17 at $160 per person. See masu.co.nz for more information.