|The 4 beautiful Izumibashi bottles in a row|
The 9-course Japanese kaiseki menu, created by Kampachi's Executive Chef, Koji Tamaru, featured seasonal seafood sourced directly from Japan. The meal was to be paired with 4 Izumibashi sakes.
We were also graced by the presence of 6th generation brewery founder/owner, Yuichi Hashiba & sake sommelier, Shigeyuki Masaki, who imparted some nuggets of knowledge about the brand and sake. Who knew that there was such a thing as a sommelier for sake? And how do I apply? :)