Name: IKON Sushi Vaughans Kaiun Lucky Cat 'Kuzu' Junmai Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Japanese
Ingredients: 1 bottle Kaiun Lucky Cat 'Kuzu' Junmai (Doi Brewery); 1 to taste Serving temperature (chilled); 1 set Glassware (wine glass or ochoko); 1 cup Lightly salted edamame; 150 g Assorted sashimi (tuna, salmon, yellowtail); 2 tbs Pickled ginger; 2 pcs Grilled shiitake mushrooms with soy butter

kazumi, koshu | napa

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Small-batch, special series from Doi. This style is made with local Homarefuji rice polished to 55%. Smooth & clean with notes of savouriness and umami & juicy acidity.

Place the bottle of Kaiun Lucky Cat 'Kuzu' Junmai in the refrigerator for at least 2–4 hours so it is well chilled (around 8–12°C). For quicker chilling, submerge the bottle in an ice bath (ice and water) for 20–30 minutes.

Chill bottle

Select a wine glass for a more aromatic experience or a traditional ochoko for authenticity. Rinse glassware with cold water and allow it to drain so the glass is cool but not wet.

Prepare glassware

Carefully open the bottle. If you prefer to open up the sake's aromatics, pour into a decanter or carafe and let rest for 5–10 minutes; otherwise, pour directly into chilled glassware.

Open and decant (optional)

Pour 120–150 ml per serving into each glass. For tasting flights, serve smaller pours of 30–60 ml to compare with other sakes. Present chilled and enjoy the smooth, clean profile with savoury umami and juicy acidity.

Serve

If serving edamame, blanch pods in boiling salted water for 3–4 minutes, drain, then toss with flaky salt. Serve warm or at room temperature alongside the sake.

Edamame

Arrange 150 g of assorted sashimi on a chilled plate. Serve with pickled ginger, freshly grated wasabi (if available), and small dishes of soy sauce. The clean juiciness and umami of the sake pair well with raw fish.

Sashimi

Brush shiitake caps with a mix of 1 tsp soy sauce and 1 tsp melted butter. Grill or pan-sear over medium heat for 2–3 minutes per side until tender and slightly caramelized. Serve hot with the sake to accentuate savoury notes.

Grilled shiitake

Kaiun Lucky Cat 'Kuzu' Junmai (Doi Brewery)

Serving temperature (chilled)

Glassware (wine glass or ochoko)

Lightly salted edamame

Assorted sashimi (tuna, salmon, yellowtail)

Pickled ginger

Grilled shiitake mushrooms with soy butter

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Black Dragon Roll

Make Kaiun Lucky Cat 'Kuzu' Junmai Recipe in just 30m. Small-batch, special series from Doi. This style is made with local Homarefuji rice polished to 55%. Smooth & clean with notes of savouriness and umami & juicy acidity.

Kaiun Lucky Cat 'kuzu' Junmai Recipe

Descriptors

Tasting Notes

Food Pairings

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