Chivas Mizunara Pairing Dinner at Kogetsu, The Saujana Hotel

[Dining]

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Sylvia and I headed over to Kogetsu Japanese Restaurant at The Saujana Hotel on 21 June 2019 for the Chivas Mizunara Pairing Dinner. Kogetsu which means “reflection of the moon on the water” was designed in the style of a traditional Japanese “ryokan”. Situated by the lake and built on stilts, it offers a tranquil view of the lake and surrounding gardens.

Resident Chef Taketoshi Minami, Kogetsu Japanese Restaurant prepares Japanese cuisine that stays true to its roots using only the freshest seasonal ingredients and prepared with a respect for tradition. The restaurant also features a separate Teppanyaki room, Sushi counter and three Tatami rooms for private dining.

The dinner was to highlight the Chivas Regal Mizunara expression which was the world’s first Scotch whisky to be selectively finished in highly sought-after Japanese Mizunara oak casks. It marked a new milestone in innovative whisky-making when it was first unveiled exclusively in Japan in 2013. Following the success of the whisky in Japan and subsequently France and Thailand, Pernod Ricard Malaysia brought in limited quantities which are currently available at selected entertainment outlets throughout the country since March 2018.

The process of crafting Chivas Regal Mizunara is highly bespoke, involving the introduction of Mizunara oak casks to the finishing process. These casks, crafted from trees indigenous to Japan, are extremely scarce, and renowned for their distinctive porous nature – making whiskies finished in Mizunara casks quite sought after by whisky collectors.

Chivas Regal Mizunara is a blend of the single malt and grain whiskies, and is rich and fruity on the nose, presenting aromas of pear and orange, while the taste is smooth and rich with honey sweetness and a trace of hazelnut. The Mizunara casks impart a subtle yet distinctive spicy finish on the smooth, generous flavour profile of the Chivas house style, making Chivas Regal Mizunara a unique and premium product indeed!

I’ve done quite a number of whisky pairing dinners in the past. However, this would be the first time having whisky with Japanese cuisine therefore I was quite excited to see the outcome.

Chef Taketoshi Minami of Kogetsu Japanese Restaurant busy in the kitchen

Jasper Epsom, the brand ambassador of Chivas Regal in Malaysia explaining the various pairings

KATSU0 TATAKI

Bonito Paired with Chivas Regal 12 Y.O.

The starter was a pairing of fish with the Chivas Regal 12 Years Old which was an expression I have along history with (from my younger clubbing days). As it is an easy drinking whisky, the flavours did not overwhelm the food.

EBI MAYO

Deep fried shrimp with mayonnaise

Paired with Chivas Regal XV

The deep fried shrimp with mayonnaise was absolutely delicious! This was a contrasting pairing with the Chivas Regal XV which had smooth and fruity flavours of poached pear, butterscotch, caramel toffees and a hint of vanilla in the velvety finish.

SMOKED SALMON SALAD

Smoked salmon salad

Paired with Chivas Regal XV

I still prefer my salads without whisky. So I enjoyed both elements separately!

TORINIKU TO SATSUMAIMO PEANUT BUTTER AE

Chicken and sweet potato with peanut butter

Paired with Chivas Regal Extra

The dish had pretty strong flavours due to the peanut butter and thus needed a more robust whisky in the form of the Chivas Regal Extra to complement it. The whisky lent notes of sweet ripe pears in syrup, vanilla caramel, cinnamon sweets, and almonds in the background, with a rich, smooth and long finish.

YAKINASU TO AVOCADO YUZUKOSHOU AE

Grilled eggplant and avocado dumpling pepper

Paired with Chivas Regal Mizunara

The rich and green flavours of the dish needed something sophisticated and refined to match and this came in the form of the Chivas Regal Mizunara which was smooth and rich with honey sweetness and a hint of hazelnuts, with a slightly spicy finish.

KAMO SOBA AND SOFT SHELL CRAB MAKI

Paired with Chivas Regal Mizunara

Yet again the refined flavours of the Chivas Regal Mizunara complemented the clean and light flavours of the soba and maki.

Genmai Cha Ice Cream

Paired with Chivas Regal 18 Y.O.

Matcha ice cream is one of my all time favourite flavours, and this was paired with the velvety, dark chocolate, with floral notes and sweet, mellow smokiness of the Chivas Regal 18 Years. A very lovely end to a most memorable pairing!