Holiday meals - Dare to match !
Sake, in its immense diversity, goes well with an infinite number of dishes. Everyday preparations, but also exceptional dishes. This is borne out by its meteoric rise in the world of creative and Michelin-starred restaurants. Chefs and sommeliers no longer hesitate to include it in their proposals in the form of new pairings, associating their exquisite culinary creations with the subtle aromas of sake.
We return to our classic references with these few recommendations, and invite you to take advantage of the festive season to share your passion. Captivate your friends and family and persuade them of the benefits of Japanese sake by letting your imagination run wild. Dare to match !
AT THE APERITIF
To get the evening off to a good start, surprise them with a fine sparkling wine, a relatively new category in the world of sake, which will help you cut through even the most stubborn preconceptions.
The freshness of a Yamanokasumi or an Alain Ducasse Sparkling will awaken the senses, introducing them magnificently to the delicacy of the flavors that follow. Curiosities that will undoubtedly raise a host of questions !
WITH APPETIZERS
As a prelude to this culinary symphony, smoked salmon and shellfish will find magnificent companions in Harada Seiryu, a Ginjo with delicate, floral notes and relatively low alcohol content, or Shuho +20, for a very dry character that will be formidable with oysters.
As for foie gras, it's a perfect match for Nature x Nature, a sweet sake with notes of honey and dried herbs, designed and developed especially for this type of preparation. Another ideal combination is X3 Amairo, a complex sake made with three times as many koji and aged for 3 years.
WITH THE DISH
A selection of sakes will enhance the diversity of meats. To accompany turkey, capon, poultry or duck, choose a Junmai with strong aromas. Sogen Sword of Samurai or Dan Bizen Omachi offer a unique experience, with round, rich, slightly fruity notes and, above all, good acidity for perfect harmony with sauces.
To accompany fish, choose sakes with clean, iodized notes, a little drier and more delicate, with a return to freshness. We recommend Sayori, a taut Junmai, or Minami Junmai Ginjo for a little more fruit, but not too much. The elegant aromas of monkfish and turbot will not detract from the finesse of the preparation.
WITH CHEESE
Cheeses, the jewels of our ancestral traditions, go particularly well with sake. The choice must be meticulous for the perfect match: with soft cheeses and bloomy rinds, Brie, Camembert, a Junmai with good acidity like Imayotsukasa Hitotoki will bring its freshness and slightly woody notes.
With fresh goat's cheese, on the other hand, we recommend Shichiken Namanama, a lively, pleasantly fruity sake that goes perfectly with the delicacy of fresh cheese.
WITH DESSERTS
Choose sakes that are rather mild. For Yule logs and chocolate desserts, Nomirinko or Hanahato Kijoshu 8 yo offer a perfect balance of sweetness and acidity.
For fruit desserts, go for a Daïginjo with exuberant fruity aromas like Kameizumi CEL24.
DIGESTIVE
To round off this culinary experience, we suggest a change of category by choosing a shochu. Of course, an aged shochu like Tarukura Kuri (aged in Japanese chestnut casks) or Tenshino Yuwaku, aged 7 years in Xerès casks, but also Alain Ducasse Sustainable Spirit Shochu, aged in Japanese whisky casks from the Hakushu distillery. All elixirs to be carefully placed in the hands of whisky lovers. Surprise and pleasure guaranteed !
We hope these suggestions have inspired you to introduce your loved ones to sake this holiday season. Please don't hesitate to contact us for any advice on pairing. If we can help you make the most of your experience, we'd love to !
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