Opened just a month and a half ago, La Maison du Sake, located in the neighborhood Montorgueil (Read our previous article) is entirely dedicated to Sake, in pure Japanese tradition.
The establishment was created and is owned by Youlin Ly, named "Sake Samurai" by the Japan Sake Brewers Association.
Our Japanese friends know, sake is a wine made by fermenting rice after polishing it, and is between 14 and 18 percent proof. It has nothing to do with the Chinese Baiju, which is made from distilling rice. The latter, far less subtle and much stronger, is also called "Sake" in France by misnomer. Originally, sake has been served in a small container called a "choko" or "guinomi", which is made of wood, glass or metal. Today, the wine glass has been increasingly used because it allows the flavors to better reach their fullness. Even though quality sake is generally best enjoyed cold, it can be served warm or hot depending on the dish it accompanies.
Getting back to the place: It is large (550 m²), beautiful, not too expensive, and of course it's very Japanese!
The space is divided into a bar with its "sakeiary," a store and an "izakaya." The izakaya is a brasserie or bistro where people come to taste wines along with small servings of food, somewhat in the spirit of tapas.
The main room of the restaurant is airy and fitted with a canopy. The design is at the same time contemporary, clean and warm.
In the spirit of the izakaya, there are 3 small private rooms: Leave your shoes in a locker, and get settled in total intimacy: tatami, wood paneling, and sliding screen walls. Come in small groups and reservations are preferred.
Fine sakes are offered. Sake is a precious drink with a fairly higher price. It runs between 30 and 50 euros for a bottle. You can also opt for a carafe: between 15 and 25 euros for a large one and between 8 and 15 euros for a small one. If you do not want to take any risks, start with the reasonable price of €3 a glass.
For food, servings run between €4 and €14. Fine and subtle with a presentation as only the Japanese know how to do: A great sense of aesthetics. If you want lunch or dinner, you will need to order about 3-4 servings.
A La Maison du Saké, on sert les Donburis dans de petites boites garnies de viandes, poissons ou légumes. 3 formules :
A little advice: avoid individual orders of entrée-main dish-dessert. If you want to keep with Japanese tradition, choose a collective order where all dishes will be shared, as is done in the izakaya! The etymology of "companion" means the one you share bread with, and this is even more evident in Southeast Asia.
Each month, La Maison du Sake highlights a Japanese prefecture. Sunday, when I came, I discovered five producers from Shikoku Island that were offering a tasting of their products.
I was able to taste 3 excellent sakes. I preferred not to insist because it was complimentary. La Maison du Sake publishes a small, well-done booklet on the prefecture of honor.