Asahi-Shuzo

Wagashi Crafting and Sake Experience

at KONTACTO EAST STUDIO in Nishiazabu, Tokyo

With the cherry blossom season approaching, our sake experience organized a creative twist by offering hands-on crafting of Japanese sweets. Guests were intrigued by the combination of sweets and sake, and seemed to enjoy their handmade creations even more.

Wagashi is a term for Japanese-style confections in general. Wa（和）means Japan and Kashi（菓子）means Sweets in Japanese. They are traditionally served with matcha green tea during the tea ceremony.
 
To begin with, the beauty of Japanese confectionery lies in the appreciation of Japan's four seasons and traditions. Sakura mochi (cherry blossom cake) in spring and Kuri Yokan (sweet bean jelly made with chestnuts) in autumn are known as classic examples.

These days, more people avoid animal products and prefer ethical and plant-based diets, Japanese confectionery is attracting attention, including from overseas. The primary ingredients for many are vegan-friendly, such as anko (red bean paste), agar, and rice, which have been cultivated in Japan for centuries.
 
At this event, attendees were able to experience the final decoration part of making two types of Wagashi, following the instructor's guidance. A lineup of Kubota sake was served later for the toast to honor the achievement.

Tasting sake and Wagashi together was apparently a first experience for most participants, with one guest from Finland commenting, “I have tried sake with Western food before and thought it matched well, but had not tried it with sweets. I was pleasantly surprised how well it matched with the sweets as well.”
 
This fresh perspective was a discovery even for a frequent sake drinker from the U.S., commenting, "I've never paired sake with dessert before. This experience changed my thinking."

A guest from Ukraine, who usually drinks gin, white wine, and whiskey, had such a wonderful remark, “I didn’t know much about sake and this opened my mind up more about the possibilities. I think the sake is included in my list of favorite alcohol.”
 
It was truly encouraging for us to see everyone exploring the versatility of sake as another American guest commented: “I found a new type of sake that I like! Also, the Wagashi-making activity was quite fun.”

Other enjoyable feedbacks received included these: “I love Wagashi and getting to make it myself is always very special! And of course, I love sake. ” “I’m grateful to have had this great culinary and cultural experience. I learned a lot and had fun. The instructor was great as well. ” “A very fun and interactive class! I like that we got to make Wagashi and were introduced to Japanese culture.” “Good experience to meet other people who like sake.”

Here is the full story.

 
 
 
 What is “Nerikiri Wagashi” ?

The cherry blossom petals are depicted delicately by various lines drawn with the triangle bar. The white bean paste tinted faintly pink on the outside is sweet, while the white bean paste mixed with salted cherry blossom inside is sweet and salty. The combination with KUBOTA SPARKLING was the most popular among the guests today. A guest from Taiwan, having a penchant for red wine, favored the matching and said, “It tastes good. Not too strong, not too sweet.” A regular beer drinker from the U.K. felt “refreshing and balanced the sweetness.” A sake lover from France appraised as “well balanced with a bit of salty touch.” Meanwhile, another beer enthusiast from the U.K. rated it with KUBOTA SENJYU GINJO best and noted, “They complemented each other well.”

The second one is another Nerikiri Wagashi brimming with creativity. The white bean paste mixed with matcha green tea powder is made to look like a cherry blossom leaf and wraps the red bean paste filling. A green tea flavor gives the bittersweet character. While a wine lover from the U.S. felt that KUBOTA SENJYU GINJO “enhanced the matcha flavor,” a rum lover from Colombia rated the pairing with KUBOTA SENJYU NAMAGENSHU best and commented, “The sake paired well with the Wagashi. It even changed the taste at some point.” A guest from the U.S. drinking Soju often liked “the spiced taste with the red bean flavor.” A wine and sake drinker from the Philippines fancied KUBOTA JUNMAI GINJO NIGORI itself as well as the pairing with the Wagashi and complimented as a “Perfect match.”

Two seasonal limited edition sakes were also offered as pairing options.