JFOODO Japanese Wine Pairing Campaign 2021 - Autumn
"JFOODO Japanese Wine Pairing Campaign 2021 - Autumn" starts from 4 October 2021. Same result as "JFOODO Japanese Wine Pairing Campaign 2021 - Summer", many famous restaurants join us, including Cantonese and Japanese cuisine. Each participating restaurants tailor-make their own Japanese wine pairing menu. Do not miss the chance to have a taste of Japanese wine!
For more information about the autumn campaign, please kindly refer to the JFOODO Japanese Wine Facebook page.
Facebook page: https://www.facebook.com/japanwine
JFOODO Japanese Wine Pairing Campaign 2021-Summer
was successfully held from 6 August to 31 August. Apart from Japanese cuisine, the campaign also attracted Cantonese and Spanish restaurants to participate in our campaign. In the campaign, restaurants have designed Japanese wine pairing with different cuisine menus which made Japanese wine easier for Hong Kong people to reach and raised the public awareness.
"JFOODO Japanese Wine Pairing Campaign 2021" kick-off meeting was successfully held
kick-off meeting was successfully held on 5 August at Greater China Club in Lai Chi Kok. Many restauranteurs, food related media and KOLs attended while the representative of Consulate-General of Japan at Hong Kong also joined our event. During the event, our guests had a taste of the pairing menu of Japanese wine and Cantonese cuisine, and experienced the "Wine-in-Cuisine" attractiveness of Japanese wine. 14 wineries from different regions in Japanese have pariticipated In the summer campaign.
https://youtu.be/WK0Eu9ohh7I This is a video on "Japanese food and Japanese wine" by Chef Ryohei Hayashi of the Michelin 1 starred Japanese restaurant "Tenoshima" in Tokyo. Chef Hayashi was a sous-chef at Kikunoi in Kyoto and at the same time a Japanese chef who has been working to promote Japanese cuisine abroad. In 2018, he became independent and opened Tenoshima, which has been awarded 1 starred in Michelin Guide Tokyo since 2020. In this video, Chef Hayashi demonstrates three very tasty dishes that go well with Japanese wine.
We would like to thank all the participants of the online seminar held on 25 February, which was co-organized by the Hong Kong Japanese Restaurant Association and JFOODO. Our ambassador, Mr. Micky Chan, and the advisor, Mr. Reeze Choi, were able to share the profound world of Japanese wine.
■Mr.Micky Chan ・There are 331 wineries in 45 prefectures in Japan, with the exception of Saga and Nara. Each region has its own unique climate and characteristics, producing wines of great originality.
・The total production of wine in Japan is 82,000 kiloliters, a staggering increase, while exports have grown 1.5 times in two years.
・One of Japan's indigenous varieties, Koshu, is a white grape, but is characterized by the pinkish-red color of its skins rather than white. Reflecting the Japanese climate, Koshu is very refreshing and easy to drink with a good acidity level.
・Another indigenous variety, Muscat Bailey A, is a hybrid variety which is less tannic and more refreshing.
■ Mr.Reeze Choi
・He strongly recommends the combination of Koshu wine with sushi /sashimi. Both Koshu wine and sushi/sashimi are very fresh and both are umami foods. The low iron content of the Koshu wine and the minerality and acidity of the Koshu wine enhance the freshness of the raw fish.
・He recommends chilling the Koshu Sur Lie at 8-9°C to serve with sushi or sashimi. Koshu Sur Lie is best served chilled at 8-9°C with sushi or sashimi. It is a good accompaniment for white fish such as hamachi, but be aware that soy sauce can be too salty when combined with wine.
・Koshu made from oak barrels should be chilled at a slightly higher temperature of 9-10°C. It goes well with grilled fish. Oak-barrel wines have good acidity and minerality, which enhances the flavors of seafood.
・The mild tannins, good acidity and fruitiness of Muscat Verey A make it a perfect match for most dishes.
・Muscat Bailey A sparkling red wine goes well with tomato sauce, pizza, burgers and Cantonese goose dishes. It also goes well with dishes with a hint of sweetness from the sauce, such as okonomiyaki and takoyaki.
Thank you very much for your participation in the online seminar held by JFOODO on 19th February. Our ambassadors, Mr. Micky Chan and Ms. Debra Meiberg, were able to share with us the profound world of Japanese wine.
■Ms.Debra Meiburg MW ・Koshu wines have a lower iron content than other wines, so they do not interfere with the taste of fish. The interaction between Koshu and seafood is very exciting news.
・It is important to note that Koshu wines are a wonderful accompaniment to Cantonese cuisine. It is particularly good with Cantonese starters.
・Muscat Bailey A is characterized by its high aroma and low tannins, and my first recommendation is Cantonese food. People in Hong Kong love Japanese food. This is because, like Cantonese cuisine, the freshness of the ingredients is emphasized.
・Muscat Bailey A and Hong Kong people's favorite barbecue are a perfect match. In Hong Kong, honey is drizzled over the chicken at the barbecue and is a perfect match.
■Mr.Micky Chan ・There are 331 wineries in 45 prefectures in Japan, with the exception of Saga and Nara. Each region has its own unique climate and characteristics, producing wines of great originality.
・The total production of wine in Japan is 82,000 kiloliters, a staggering increase, while exports have grown 1.5 times in two years.
・One of Japan's indigenous varieties, Koshu, is a white grape, but is characterized by the pinkish-red color of its skins rather than white. Reflecting the Japanese climate, Koshu is very refreshing and easy to drink with a good acidity level.
・Another indigenous variety, Muscat-Berries A, is a hybrid variety which is less tannic and more refreshing.
Japanese Wine Tasting Event Was Held at “Royce Cellar – Hillwood Road Store”
On January 17, 2020, a Japanese wine tasting event was held at Royce Cellar – Hillwood Road Store in Tsim Sha Tsui. Approx. 90 guests visited the venue on the day and especially enjoyed Muscat Bailey A and Koshu wines. Japanese wine ambassador and perhaps the most influential wine expert in Hong Kong, Mickey Chan himself served the wine at the venue. The guests enjoyed the attractiveness of Japanese wine while listening to the explanation offered by Mr. Chan. Appealing side dishes such as Spanish whole bone-in ham and cheese were also well received!
The variety of wines available on the day were:
【Château Mercian】 Château Mercian Yamanashi Muscat Bailey A 2017 Château Mercian Tamamoro Koshu Kiiroka 2017
【Suntory】 Suntory Japan Premium Muscat Bailey A 2017 Suntory Japan Premium Koshu
【Diamond Winery】 Chanter Y.A Muscat Bailey A Ycarre cuveeK
【TSUNO WINE】 PRIVATE RESERVE MUSCAT BAILEY-A 2013
At the wine tasting, everyone could understand Mickey Chan’s words, “tasting and comparing different wines reveals the characteristics and good points of each.”
12/6（Fri）Special feature on Koshu wine in U Magazine! On sale now
As advertised in the Dec. 6 edition of U Magazine, Koshu, an original Japanese variety among Japanese wines, is featured Well-known as a wine that pairs well with sushi, the reason is that the low iron content in the wine covers the smell of raw fish, etc. restaurant where you can enjoy drinking this wine are also introduced.
11/22（Fri）Muscat Bailey A and Cantonese Cuisine Matching Special Article in U Magazine, on sale now
As advertised in the Nov. 22 edition of U Magazine under the theme, “Matching Japanese original variety Muscat Bailey A red wine with Cantonese Cuisine.” As a wine highly recommended to be enjoyed with a meal, we would also like to introduce restaurant where you can enjoy drinking this wine. Be sure to read this article!
Japanese wines will be exhibited at the Hong Kong International Wine & Spirits Fair held in Hong Kong from November 7 to 9. The event is one of the largest alcohol fairs in Asia. Around 10 brands will be exhibited and available for guests to taste, including ones made from Muscat Bailey A and Koshu, which are indigenous to Japan, as well as varieties such as Niagara.
Dates and Times:
1. November 7 (Thu.) to November 8 (Fri.) 10:30 a.m. - 7:30 p.m.Trade only (Aged 18 or above) * No admission charge for pre-registered trade buyers; admission fee for on-site registered trade buyers is HK$100 per person 2. November 9 (Sat.) 10:30 a.m. - 6:00 p.m.Trade & Public (Aged 18 or above) Open to public by ticket admission
Venue:
Hong Kong Convention and Exhibition Centre
Japan Wine Booth:
Inside the Japan Pavilion3D-D07 "JFOODO PR Corner for WINE"
Japanese Wine Will Be Featured in U Magazine Published on Nov. 8 (Fri.)! Introducing the Appeal of Japanese Wine, Which Is Getting Worldwide Attention
Japanese wine will feature in lifestyle magazine U Magazine. The theme is "New Discovery! The Appeal of Japanese Wine," and it will be a special feature on the Muscat Bailey A. Various facts about Japanese wine will be introduced, such as how the brewing of Japanese wine began in 1860, what makes a wine a "Japanese wine" (wine produced in Japan using only grapes cultivated in Japan), and how 45 out of 47 prefectures in Japan are now producing wine, along with comments by experts.Another appeal of Japanese wine is how well it goes with food. The article features a chef's description of the compatibility of Muscat Bailey A and Cantonese cuisine, and specific dishes that pair well.
HK Wine Academy
(Rm 1403-05,102 Austin Road,TST,Kowloon)
■Lecture:
Mr. Hiroki Oizumi Director-General of the Japan Food Product Overseas Promotion Center (JFOODO)
Ms. Debra Meiburg MW Ambassador of Japanese Wine（16:00-18:00 only）
Mr. Micky Chan HK Wine Academy
Mr. Jimmy Ma Hey Hey Kitchen Owner Chef
