People don't realize how versatile sake is. It can get pigeon-holed into the Asian cuisine category and is frequently overlooked altogether. Today, sommeliers are starting to understand that having a truly integrated beverage program means including sake from top producers in Japan. There is a huge range of types and styles of sake and it is without question that the topic overall is daunting. As an intro to sake, I suggest you get out there and try some! What better way to learn about a wine (yes, sake is a wine) than to get some in your glass alongside a perfect food pairing to really make it sing. If you're more familiar with cheese, perhaps start by choosing your favorite from this lineup and then going to the sake. You might just fall in love.
FUKUCHO MOON ON THE WATER + MOUCO CAMEMBERT
Tasting Notes: A soft and creamy texture with a hint of tartness will entice you the first few weeks of a young Camembert. Later, more like teenage years, the cheese ripens to a nutty full grown flavor, like teenagers, slightly nutty.As the cheese continues to age it becomes wiser and more complex. Stronger flavors develop and the cheese starts to get a little soft around the middle.
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AMA NO TO HEAVEN'S DOOR + COWGIRL CREAMERY MT. TAM TRIPLE CREAM
YUHO RHYTHM OF THE CENTURIES + BEEMSTER XO SUPER-AGED GOUDA
TENTAKA KUNI HAWK IN THE HEAVENS + VELLA DRY JACK
RIHAKU DREAMY CLOUDS + CYRUS GROVE HUMBOLDT FOG
TAKATENJIN SOUL OF THE SENSEI + COWGIRL CREAMERY GORGONZOLA DOLCE
Note: These specific pairings were brought to my by my friends at Vine Connections out of California. They are an amazing import company that brings Sake to the US from Japan, as well as wines from South America and California.
Check them out at www.vineconnections.com.