With Easter just around the corner, we thought we'd suggest a few pairings of sake and chocolate to whet the appetites of those with a sweet tooth. But do you know the origin of the link between Easter and chocolates? 

This association began with the rise of cocoa in Europe around the 17th and 18th centuries. The first molded eggs appeared. But it was with the democratization of cocoa a century later that other shapes began to emerge, notably bells, a direct reference to Christian beliefs that heralded the return of the bells to Rome on Easter Sunday. The same goes for fish-shaped chocolates, which arrived a little later and recall that at the end of Lent, many Christians replaced meat with fish.
Reserved for an elite when it first arrived in Europe, chocolate has gradually become more popular.

With these historical foundations in place, here we are, four centuries later, tempted to bring a little exoticism to these traditions by proposing a marvellous chord hunt. We hope to convince you that sake can bring a whole new way of appreciating chocolate... and vice-versa!

A Christian tradition behind the fish shape of Easter chocolates.

The question then arises as to which type of sake is best suited to this combination. Our years of tastings, collaborations and experience have shown us that Koshu, or aged sake, lends itself best. Insufficient arguments, you may ask? Well, here are a few tangible elements that might help you decide to follow this path.

If we go back to the process of transforming cocoa beans into chocolate, we first have a bean fermentation stage, during which esters and alcohol are produced. This is followed by aromas of undergrowth, vegetation and berries. It should be noted that, depending on the variety of bean used, the fruity aromas will be expressed with greater or lesser intensity. Then comes the roasting stage. The fermented bean is heated, leading to a highly significant chemical interaction between amino acids and reducing sugars. This is the Maillard reaction that triggers the appearance of aromatic molecules responsible for the roasted, baked, nutty, caramel or earthy notes.

Sound familiar? If so, you've read our blog post on Koshu sakes because, just like cocoa beans, it's mainly the Maillard reaction that gives Koshu sakes their characteristic amber hue, and above all those magnificent, ripe aromas of nuts, dried fruit, caramel and... cocoa.

We have chosen three Koshu sakes to illustrate the possible pairings.
Part of Enoki Shuzo's Koshu sake reserves in Hiroshima.

Hanahato Kijoshu 8 years & beggar

Hanahato is an 8-year-old sake aged in stainless steel tanks. The aim is to let it evolve as neutrally and naturally as possible. A beautiful amber-colored sake, sweet because it's a Kijoshu (sake replaces water in the final stages of fermentation) and fruity, with notes of caramel, cocoa and dried fruit, plus a hint of spices, cardamom and cinnamon. Combined with un mendiant, it highlights dried fruit and hazelnut chips, creating a delicate harmony of density and creaminess.

X3 Amairo & milk chocolate praline

X3 Amairo is characterized by an aromatic richness that is expressed first and foremost in its sweetness, as it is produced with three times more Koji than a classic sake. This is supported by an acidity that brings out ripe fruit and citrus aromas. Combined with praline chocolate, the creamy texture is beautifully balanced. An intense, subtle experience.

Shizuku - Yukyu no Umeshu 4 years and dark chocolate Puerto Cabello Venezuela

Made from a base of 4-year-old sake, this umeshu is superbly elegant, its sweetness magnificently controlled, well-balanced by persistent acidity. An excellent companion for dark chocolate, with intense flavors and marked bitterness softened by the velvety Nomirinko.

We hope that these few associations will have awakened your sweet tooth and given you the idea of sharing a new experience with your guests.

The entire Midorinoshima team wishes you a Happy Easter!