Almost 200 years of Japanese sake history comes to Adelaide this week for rare 5-course dinner

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Yakisan is launching a new dining series this week, bringing one of Japan’s remarkable sake makers to Adelaide for two intimate evenings.

The first edition of Umami Made will welcome Takeshi Yasumoto, the 47th-generation head and Toji of Yasumoto Shuzo, who has travelled from Fukui, Japan, for exclusive dinners on Wednesday, August 19 and Thursday, August 20.

Founded in 1853, Yasumoto Shuzo has been producing sake in Fukui for almost 200 years, with Takeshi now carrying on a family tradition spanning an extraordinary 47 generations.

His approach to sake-making is straightforward: never compromise.

The brewery is best known for its flagship Hakugakusen, crafted using locally grown sake rice and pure subterranean water drawn from around 200 metres beneath the brewery.

That combination produces sake known for its depth and richness while maintaining the clarity and balance the brewery has built its reputation around.

For the Adelaide dinners, Yakisan’s Chef Brandon has created a five-course degustation, with every course paired with a premium Hakugakusen sake.

Takeshi will join guests throughout the evening to share the history of Yasumoto Shuzo, explain the sake-making process and tell the stories behind each pour.

He will be joined by sake specialist Andre Chalson, giving diners the rare chance to learn directly from the brewer while experiencing the sake alongside dishes specifically created to complement it.

The dinners mark the first instalment of Yakisan’s new Umami Made series, which will bring producers, makers and culinary talent together for immersive dining experiences.