TOTTORI FOOD AND TOURISM FAIR 2016 @ ISETAN, SURIA KLCC MALAYSIA

Folks around Klang Valley can now enjoy an abundance of Tottori’s seasonal delicacies nurtured by the brilliant nature and climate conveniently here at TOTTORI FOOD AND TOURISM FAIR 2016, held at Isetan Suria KLCC.

Tottori is located in the west side of Japan, well known for its good fruits and preserved natural environment. Daisen, the highest mountain in the area that is bounteous with pure water and air, is regarded as sacred by some, is just a step away from the prefecture, making its indispensably the perfect oasis for sake making.

Now it reminds me of the insightful Shochu seminar that i attended previously, it's really informative and eye-opening!
For more info on the shochu tasting, please click here.

So here you go, a quick run down of Sake (Traditional Japanese fermented rice liquor), Shochu (Traditional l Japanese distilled liquor) and Ume Sake (Japanese fruit liquor) by Umetsu Shuzo.

UME SAKE (12% v.b.a)

Traditional Japanese Ume Sake from fully ripened “No-kyo Ume” and soaked in Junmai Sake.

Ume flavor is extracted not only from fruit but also from the seed, by the effect of sake. Often mistaken for European plums, Ume actually has different features and considered a very superior brand of ume in Japan.

“No-kyo Ume” is first soaked in a sake barrel for several years until its flavor is well extracted in the sake. After dipped and aged for 3 years later, it’s then the Ume Sake that you can enjoy either chilled or warm (60°C ideally), with strengthened richness and  complexity.

Personally recommended the latter as it unveils the real aroma of sake. As you sipped in, the taste literally flourishes and engulfed every nook and corner of your gustatory sense.

“Kimoto” is the most delicate step in sake making where only traditional technique is involved and no yeast nor lactic acid added, letting the nature do its work in an extremely slow-brew “kimoto” method, resulting in a deep, complex taste, a strong rice aroma and a long finish.

FUREI KIMOTO TAMASAKAE 60 |14% v.b.a (2^nd distillation)

Using Yamada-nishiki, a special type of rice to make highest quality of sake.

FUREI KIMOTO TAMASAKAE 60 | 21% v.b.a (1^st distillation)

It tastes stronger and more umami than the previous one with second distillation.

15% VBA (2^ND DISTILLATION)

Junmai-shu is made only from rice, koji(malt) and water, highlighting the flavor of the rice and koji more than other varieties. No requirement on polishing ratio.

Typically high in acidity and umami, with relatively little sweetness

I was also told that another batch of Shochu (using yam) is coming to too within this week.

There are more for both the eyes and tummy to feast on the smorgasbord of Japanese fresh produce, from moreish dessert, additive snacks to salubrious food for the family and friends.

Matcha ice creams of course! ^^

My fave Matcha Latte! (=

Look around and you would be swarmed by the many choices available there.

TWENTIETH CENTURY PEARS

A representative autumn delicacy of Tottori Prefecture that comes with a pale-green skin, almost translucent, their juices are simply crisp and refreshing sweetness bursting in the mouth.

MATSUBA CRABS (SNOW CRABS)

Having a substantially dense texture and elegant flavor, these delicacy is regarded as one of Tottori’s representative winter delicacies that is usually caught between November to March during the surging winter Sea of Japan.

SAILFIN SANDFISH

This marine products of the prefecture have the right amount of fat, and goes well in any kidn of dishes, be it grills, stews or sashimi.

Ready-to- eat once opened, marinated TERIYAKI SQUID!

SAND DUNE SHALLOTS

Tottori shallots are grown on the sand dunes, where the climate is extremely hot in the summer and cod in winter. They are white in colours and greet you with a pleasant firm crispiness and pickled in sweetened vinegar. This snack is borned out of the idea of taking advantage of their draught-resistant nature.

MISO SOUP and SMOKED SHOYU-unique indeed!

PLUM JUICE

The fair is happening from 11^th -20^th July, so patrons still have time to drop by and enjoy the great promotions going on now. While some of the products might have run out of stock, but the Japanese producers are said to be bringing in more to meet the local demands here. So hurry up before they are off the shelves again!

Remember to catch a glimpse of Tottori Prefecture’s picturesque sceneries and indulge your gastronomic senses at the fair soon!

“TOTTORI PREFECTURE- THE FOOD CAPITAL OF JAPAN!”

Cheers for now and follow us at Carpe Diem for more ‘food-ful’ discoveries! ❤ℒℴѵℯ❤

Location: Concourse Floor, Isetan, Suria KLCC

Website: http://www.pref.tottori.lg.jp/

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