With a focus on authenticity and excellence, Kabuki Madrid has established itself as a must-visit destination for food lovers. While all the restaurants in the Kabuki Group have curated their wine lists seeking the perfect harmony to enhance the freshness and subtlety of flavours for the best dining experience, Kabuki Madrid goes above and beyond, boasting a sensational wine cellar with over 600 references of exceptional wines, Champagne, Riesling, and sake, curated by Silvia Ortúñez, Head Sommelier, who was recently awarded double honours in the Top 100 Sommeliers 2024 Spain.
The art of Japanese drinking
Sake, known as rice wine, is a traditional Japanese beverage that requires a meticulous brewing process. From the selection of rice to fermentation and aging, each step influences the flavour and final quality of the product. At Kabuki Madrid, the choice of sake is not a matter of chance but the result of careful knowledge aimed at offering diners an authentic and memorable experience.
In the acclaimed wine cellar of Kabuki Madrid, there is an extensive selection of Champagne and Riesling, alongside over 40 references of sake. ‘At Kabuki Madrid, we understand that within Japanese culture, Nihonshu or sake occupies an important place in gastronomy and its history. Our commitment is to provide an authentic and educational experience about this emblematic beverage,’ states Silvia Ortúñez.
“In our varied sake menu, customers can find a wide range of styles and prefectures that reflect the diversity and richness of sake production in Japan. Among the different types, Nigori, Genshu, Sparkling, and Koshu sake stand out, each with its unique characteristics and distinctive flavour profiles,” confirms the Head Sommelier of one of the trendiest restaurants in the capital.
At the helm of the culinary direction is the renowned Mexican chef Alejandro Durán, a great innovator of fusion cuisine and an expert in Japanese techniques, who has been part of the Kabuki Group since 2013. From the beginning, he was clear that sake would play a fundamental role in Kabuki Madrid, and the menu has been designed in harmony with the pairing options.
His proposal is characterised by the use of high-quality ingredients to maintain the flavours and authenticity of the fish, as well as the application of the purest techniques, especially in terms of cuts, precision, and respect for the organic structure of the food. The menu proudly showcases exceptional fish.
For Ortúñez, “sake is a unique beverage because its brewing process is deeply artisanal and varies according to the region and the producer’s technique. Each sake has its own character and nuances, which can range from floral and fruity notes to earthier and umami flavours. This makes it an incredibly versatile drink for pairing with different types of dishes. Each bottle of sake we offer has been selected for its quality and its ability to complement our cuisine. We want our customers to discover the depth and variety of flavours that sake can provide.”
Some of the highlighted sakes in the wine cellar of Kabuki Madrid include Gekkeikan Nigori Sake from Kyoto Prefecture, which is a Junmai sake, lightly filtered, with an alcohol volume of 10%. There is also Massumi Kaya, another Junmai from Nagano Prefecture, with an alcohol volume of 14%. The Heiwa Shuzo Kid Junmai Daiginjo, originating from Wakayama Prefecture, features a 50% polishing ratio and an alcohol volume of 16%. Another notable sake is Takara Muroka Genshu Shirakabegura from Hyogo Prefecture, which has a 50% polishing ratio and an alcohol volume of 17%. Additionally, Endo Keiryu Koshu, Vintage 88 & 89, from Nagano Prefecture, stands out for its more than 20 years of ageing and limited edition, with an alcohol volume of 16%. Finally, Iwa 5 Assemblage from Shiraiwa Kura in Toyama Prefecture is a blend with an alcohol volume of 15%.
