Fall is a time for giving thanks. I would like to take this opportunity to share that the Surdyk’s staff and I are thankful for your loyal patronage and continued trust through our journey around the world. We continue to expand our selection of products from near and far, loving the experience that each gem brings to our store and your home.
One of the farthest-reaching destinations we have handpicked special products from is over 6,000 miles away in Japan. Fall is a special time in Japan as of October 1, the start of the Japanese sake-brewing season is known as World Sake Day. Celebrations are held throughout the world to honor both the culture and brewers of Japan’s national beverage. This year, we will hold our second annual Sake Fest on October 1, from 12 to 6 p.m., complete with a wide range of sake demos and food served by Surdyk’s Catering.
People often ask me what is my favorite drink of choice. I have a hard time answering this because often my choice comes down to pairing. A simple dish and a terrific beverage can change and enhance the entire meal instantly when paired correctly. Usually, a great pairing will come from the same region, such as sausage with a German beer or beef Bourguignon and the perfect French Burgundy—but sometimes one of the best pairings comes from something unpredictable, such as sake and homespun dishes. Sake and traditional American food, you say? Yes! And fall is the perfect time of year to have fun with these
pairings. One of my go-to styles of sake is Kimoto, which is a traditional way of brewing that gives sake a robust and earthy character. This style is great with fall root vegetables to showcase that rustic, rich taste. A nigori-style sake has been coarsely filtered, which lends a creamy, milky-sweet taste. Spicy dishes are my favorite with this style of sake. A spicy lentil or chicken soup would pair great. Don’t forget dessert! While you are around the campfire this fall with s’mores, pack some sparkling sake; it is a perfect companion to this sweet treat, with bubbles to cut through and enrich the gooey marshmallow.
We hope that you continue on the journey with us this season. Stop in and let one of our consultants guide you through our growing selection; there is much to experience.
– Melissa Surdyk