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News — restaurant

Sake master Andre Bishop sake degustation dinner

Posted by Brett Carboni on

This March Australia’s official Sake Ambassador, Melbourne based Andre Bishop, will be speaking at a special sake matching dinner to be held at Tsunami in Mosman Park.Having been honoured with the title of Sake Samurai, by the Japanese Sake & Shochu Manufacturers Association, Andre Bishop has spent the past 17 years educating Australians about sake and is recognised as a pioneer in the development of the sake market in this country.Tsunami’s team of talented chefs headed by industry veteran Tetsuya Sakamoto will present you with a five course degustation menu accompanied by Andre Bishop’s carefully matched high quality Japanese sake...

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Sake Festival coming soon in November

Posted by Brett Carboni on

Sake Festivals at Tsunami Japanese restaurant Mosman Park We recently had our winter sake festival. Many people came. It was our most successful yet. All the new sake that we imported were showcased and the newcomers, Katsuyama, Eikoo, Miyoshikiku and Kinmon were very well received. There were many specials on the day and even the Japanese beer was popular. The Kirin Sanjuroku Tarajuku was popular. It is cask strength, the only commercially produced Japanese whisky not to be chill filtered and most importantly, we have stock of it. (Japanese whisky is getting so hard to find nowadays it’s ridiculous).  ...

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Sake, Nihonshu — the difference?

Posted by Brett Carboni on

Sake, Nihonshu — What’s the difference? Most western people understand sake as the ‘rice wine’ that you order at a Japanese restaurant (usually hot). And we, not wanting to be sake Nazis, use the term ourselves. But if you want to delve deeper into this subject (and impress your Japanese friends) then we will try to explain quickly the terms and their different meanings.   Nihonshu = what western people of as ‘sake’ but in fact it refers to alcohol made from rice in the traditional brewing way (fermentation not distilling). It is usually around 15% but can be as...

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What’s the big deal with ‘Nama’?

Posted by Brett Carboni on

What’s the big deal with ‘Nama’ Sake?   A lot has been said recently about the ‘nama craze’, how’s it so good, how’s it’s so bad. So what exactly is the story? For those who don’t know, ‘nama’ sake (or more correctly ‘nihonshu’) is sake that has not been pasteurised. There are two different stages of pasteurisation, called ‘hiire’ in Japanese but we won’t go into that right now. Needless to say that nama sake  (some would say ‘nama nama’) has not been pasteurised at any stage and has been continuously stored at around 5°C. If it is stored over...

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Restaurant and Liquor Stores (Wholesale)

Posted by Brett Carboni on

Restaurant and Liquor Stores (Wholesale) Are you looking to buy sake wholesale for your restaurant or liquor store? Do you like our range of sake, plum wine, fruit liqueurs and Japanese whisky? If you are we are able to help you. In the past we tried (without success) to make this website able to take wholesale orders. The problem lies in WET tax and invoice generation. This on-line system is mainly geared to retail customers. So for you to get prices and make orders on our sake we unfortunately have to go 'old school'.  But it's not too bad. Here's...

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