Our evening at Kyo started off with refreshing raspberry cocktails and an impressive assortments of mouth-watering sushis and sashimis. We also tasted other Japanese delicacies such as gyoza dumplings and jumbo fried shrimps with wasabi mayo. Everything was beautifully presented and just scrumptious.
Then, it was the sake tasting done by a sake expert who explained the history, the brewing methods, the distinctive flavours and the most distinguished labels. It was an enlightening session. The sake sommelier offered us to taste 4 different selections, some filtered, other unfiltered as well as sparkling sake for a more cosmopolitan taste. I even tried a lovely pink one, which was surprisingly delicious.
The last station was all about SHŌ'CHŪ, a hard liquor distilled from a variety of grains and vegetable. At Kyo, it is usually served with fresh fruits such as watermelon, lime or mango that you muddle and mix together. A friend offered me a sip from his drink without warning me about the fact that it is quite a strong cocktail. Be warned, this rare alcohol is not for the faint at heart! I don't think I have tried anything like it before. Even vodka appears like a mild liquor in comparison.