Food and sake pairing
By Marisa D'Vari | December 28th, 2007 | Category: News | No Comments »Sake is catching on in the United States! This great article (excerpt below) shows different ways that Sake can be paired with food ... (if you want to learn more about sake, be sure to see my article
on the subject here)
"How to Serve Sake
High-quality sake is almost as complex as wine, but with more subtle flavors. Experts often describe the beverage as fragrant, light, fruity, or dry — ideal for light dishes like seafood or salads. Although each brand has its own unique flavor, sake has the privileged quality of sufficient delicacy to accompany many dishes. Unlike wine, there are no perfect pairings. Sweeter sake, for example, goes well with spicy food and desserts, especially berries and chocolate. Robust sakes has sufficient flavor and body to stand up to light beef dishes. Like wine tasting, however, the final judgment is always up to the drinker.
The Japanese often serve sake at a temperature to match the time of year or the type of food it will accompany. Warm sake is called kan. When kan is heated, the fullness of body and mellow flavor become more pronounced, making this a popular choice during the cooler months or when paired with refreshingly light fare.
Chilled sake is called hiya. Hiya has a fresh, fruity character and is particularly refreshing during warm weather. Some sakes are brewed specifically to serve chilled, to preserve the delicate flavor that heat can destroy. Other sakes are brewed for more versatility, and tend to have a slightly heartier flavor that is enjoyable both chilled and warmed."
Send to a Friend Twitter Facebook del.icio.us Digg StumbleUpon
Building Buzz: How To Reach And Impress Your Target Audience
Creating Characters: Let Them Whisper Their Secrets