For example, Sho Chiku Bai Premium Ginjo and REI Junmai DaiGinjo are perfect if you want a refreshing, chilled beverage. Warming brings out its complexity and acidity. “A lot of sake connoisseurs say that hot sake isn’t good because it eradicates the flavor,” says Gilmour. Junmai Daiginjo “Mystery” This is an undiluted (genshu) Junmai Daiginjo brewed with top class Yamada Nishiki rice from Hyogo Prefecture, its home ground. After all, you can think sake as a bowl of steamed white rice. Certain fish and poultry often have an oily texture. 300ml. With broad appeal and a memorable, sturdy flavor, this sake has the ability to complement even the most wine-unfriendly vegetables. Choose a sake that leaves a little dryness on the tongue. Pair With: Vegetable dishes and salads as first course of a meal. Region: Hiroshima Grade: Junmai Ginjo Seimaibuai: 58% Nihonshudo: +3.0 Rice: Hattan Nishiki Alcohol Percentage: 15% . Sake, or wine made from fermented rice with origins in Japan, is usually paired with sushi, ramen, tempura, and other Japanese foods. There are a myriad of factors that determine sake’s flavor—and it can be intimidating to think about it all. A wine may be too intense and sweet. Sake doesn't have to be intimidating - our selection features the top breweries in Japan to represent the distinctive style and flavor profiles of each region and brewery. Although this attitude toward sake has been moving in a different direction, it may help you be less worried about making a pairing mistake. Happy pairing! Sake Type / Junmai Ginjo Alcohol Contents / 15% Milling Rate / 55% Volume / 300ml,720ml,1800ml. If you are going to serve sake warmed up, try making a double-boiler with a glass carafe in a pot—and don’t bring it all the way to boiling. For example, Ginjo type sake is always served chilled, but traditional junmai type sake (ex. These sakes are best alone or with light dishes such as sashimi. Fantastic example of the complexity and quality to be found in Daiginjo sake. Is there anything better than fresh, well-made sushi? But Sake is not restricted to these traditional items and it is time people started realizing the potential. This is an unpasteurized sake, which gives it an overall smokiness and umami flavor, as well as notes of ripe cantaloupe. In addition to these main categories, there are numerous other factors that affect how sake tastes: pasteurization, filtering, the addition of alcohol, and dilution. The delicate sweetness is derived from only rice, water, koji and yeast. Sake’s complexity, elegance, and price point all have to do with how polished the grains of rice are that go into it. The following is a general food pairing guideline, grouped by serving occasions and exemplary dishes: DAIGINJO & GINJO with Appetizers For the untainted palate at the start of a meal, delicate and light-bodied Daiginjo and Ginjo is the recommended starter sake. I pretty much want to eat it whenever possible. Sparkling Sake: Sparkling sake is a newly crafted, non-traditional style of sake. This sake is slightly lower in alcohol than most—12 percent ABV as opposed to 15—so you could have it for lunch, with sushi. Ramen is also one of the most satisfying foods—a hot bowl of soft noodles in pork broth, yes please! When warm, it displays profound umami notes, and is very comforting, with even more subtle flavors. When you are drinking a junmai, all you are tasting is the byproduct of the … It’s actually a myth that sake is a rice wine; it’s not considered a wine because there isn’t the same process of yeasts converting sugar to alcohol—instead, starch is what must be converted via fermentation. Its quality and complexity meet the sophistication and dynamic quality of today’s world market. To help you get a better idea of how to enjoy sake with everything from appetizers to after-dinner snacks, we have shared some hints. Junmai has rich flavors of rice that holds well at warm temperatures. Below are the more traditional varieties of sake you can find at Takara Sake USA Inc.: Now that you have a better understanding of some of the most popular types of sake available, you can start pairing your favorites with different foods. Sho Chiku Bai Classic Junmai, Sho Chiku Bai Tokubetsu Junmai, Sho Chiku Bai REI Junmai DaiGinjo and Shirakabegura Kimoto Junmai go best with these types of foods. There’s a complex process involved in making sake, including a “parallel fermentation.” First, the polished rice is fermented with the addition of a mold spore called koji; following that, it is inoculated with yeast for a second fermentation. A very aromatic sake, with loads of stonefruits on the nose, followed by creaminess, umami on the palate, and a boost of acidity. It is usually very clean and delicate, and it’s best served chilled. “Sake is really in it’s own category, and if anything, it’s closer to beer,” says Andrew Richardson of World Sake Imports. The bold flavors of Junmai can be appreciated most when it's paired with dishes with strong flavors. 1,800ml [Serving Suggestions] KIKUSUI JUNMAI GINJO EXPANDING ENJOYMENT WITH CROSS BORDER CUISINE FOOD PAIRINGS BEYOND JAPANESE FLAVOR TO COMPLEMENT A VARIETY OF DISHES. Grilled meats also blend well with junmai, and, in particular, red meats such as beef add a fuller taste to the sake. o ya is located on 9 East Street, Boston, MA 02111 and you can reach them via phone at 617-654-9900. It also pairs well with everything from a variety of breakfast quiche to evening desserts. Chili with Tenryo Koshu, Junmai Daiginjo – This pairing was a shot in the dark, as Chili does have prominent spice presence. Although you can certainly drink sake by itself if you prefer, you will probably want to pair it with food eventually — but pairing sake with everyday food can be confusing if you are new to the flavors. You can choose full-bodied sake to keep up with the richness. Sho Chiku Bai MIO, Sparkling Sake is ideal. Are you having a big salad featuring balsamic vinegar dressing? Cheese and sake is a good introduction to … Nigori: Imagine you are trying a super hoppy, hazy, and unfiltered IPA beer for the first time. Be sure to refrigerate nama-zake to ensure it holds onto its freshness. Pairing sake with Japanese food is a classic choice. If you find yourself in the Berkeley, CA area, you can also stop by our tasting room and take a look around The Sake Museum. Smoked Salmon with Cream Cheese and Dill. You might love it, or you might pass on it. On the other hand, if you want the sake to stay behind the scenes, choose something that is satisfying but does not compete with the main course. In Japan, sake is viewed secondary to the meal. Other foods that would go well with the heavier Junmai are red meats, and fatty meats like fish and pork belly. Product description. Junmai: Junmai translates to “pure rice,” making this type of sake as simple as it gets. Food Pairing Enjoy this intricate sake as an aperitif or with light and rich flavored foods to delight your senses. Ginjo sake is made using highly polished rice (60% or less of the kernel left by weight) … Our flavored sake lines such as HANA and YUKI are also great companion with dessert foods. Serving And Pairing Sake: “Sake is so versatile as a food wine,” says Chance Johnston. Now on its own and with food Pairing: Paella, Tempura, Swiss Bottom Line: An appetizing and multidimensional sake with great food affinity. To get a grasp on understanding sake from a beginner’s perspective (and Japanese food lover’s perspective), I enlisted the help of a few sake professionals: Chance Johnston and Philip Gilmour, co-owners of the Brooklyn izakaya Moku Moku, and their general manager Josh Neiderer, as well as Andrew Richardson, who works in sales at World Sake Imports. For example, our own MIO Sparkling Sake is brewed in Japan using traditional sake ingredients and techniques, and then carefully carbonated. Also, did you know sake pairs extremely well with many types of cheeses? The most food-friendly of all the sakes is the “Junmai … Junmai type: This is the most authentic style of sake reflecting the sake-making style in 17th century. It will bring out a food's sugary flavors, especially a dessert. Pair With: Fatty meats like pork belly and fish, like toro; miso black hog; rib-eye steak. Serve chilled to enjoy its unique taste. Use them to create your own sake pairings right at home. Our Take. It is named after the famous Chinese poet, Li Po, who was said to drink a bottle of sake and write one hundred poems. If you’re wondering what goes well with sake, the possibilities are endless. The excitement and adventure comes from trying new things. Temperature is important when it comes to sake. The Nigori sake is like a hazy IPA of sake. The Junmai sake is also known as the pure rice sake. ... Junmai Daiginjo Sake Junmai Daiginjo’s have at least 50% of the outer hull milled away. The rest — Ginjo, Junmai, and Daiginjo — are pure rice sake types. Serve with richer, soy sauce-based and grilled dishes. If you enjoy Champagne, sparkling wine or other carbonated beverages, you are sure to love our MIO Sparkling Sake as well. There’s something called the SMV that is often displayed on the back label of a sake bottle, with numbers ranging from -4 to +4. The video acts as a crash course in sake, as Foodbeast correspondent George Laboda travels to Rappahannock Oyster Bar in Los Angeles, CA to try nine different seafood and sake pairings. Pairing such sake with food that has a strong umami presence – aged cheeses, cured meats, smoked fish, caviar, dishes cooked with dashi stock (a base of many hot Japanese dishes)- amplifies the satisfying savouriness of the food. The Tahona Process Is Tequila Making At Its Most Bad Ass, Don’t Be That Person: 14 Wine Snobbisms To Avoid, The 10 Best Champagnes for Every Occasion (2020), 10 Things You Should Know About Francis Ford Coppola Winery, The Expert Guide To Pairing Sake With Japanese Food | VinePair, https://vinepair.com/wine-blog/sake-basic-facts-styles-serving-tips-and-food-pairings/, wbs_cat Spirit, wbs_type Sake, Japan, sake, The Tahona Process Is Tequila Making At Its Most Bad Ass | VinePair, https://vinepair.com/wine-blog/the-tahona-process-is-artisan-spirits-making-at-its-most-bad-ass/. Here is some of the wisdom these sake lovers imparted, plus a few bottles they recommend. Best when served at room temperature or chilled. Soy-heavy entrees and sides also absolutely sing when they are paired with sake. Before pairing sake with any food, you will first want to consider the different types of sake and their flavors. Room temperature: jo-on 15 -25°C, suitable for sake with body and flavour – junmai are especially good here, as are aged sakes. Sho Chiku Bai MIO, Sparkling Sake goes well with fresh fruits, ice creams, and many kind of desserts. Gilmour and Johnston are serious sake enthusiasts, and they were eager to share their passion with people who want to get into drinking sake. Sho Chiku Bai SHO, Ginjo Nigori and Sho Chiku Bai Nigori, Silky Mild are both great for teriyaki sauce, Unagi, meat with Kansas City-style barbecue, as well as sweet and spicy Thai, Chinese or Indian dishes. The rice is polished to 70% of the original size and has round, earthy character with rich umami taste. Tokubetsu Junmai type: Traditional style junmai sake that is made with the rice-polished to 60% maintains the junmai characteristics with mellowness and elegance or brewed with some other legally recognized “special” brewing method. This is different than wine and food pairings in the U.S. where wine can make or break a meal. When it comes to pairing a drink with my sushi or ramen, I’m completely stumped as to which sake to pick. (Sake and Food Pairing Example) – Izumibashi #1 Izumibashi Junmai Black Dragonfly Kimoto 2 Year Aged 泉橋酒造 純米酒 生酛造り黒とんぼ Black Kimoto Bottle The nose is apricot seed, lychee, complemented by condensed milk with a hint of sudachi-lime. In other words, expect sake to be dry, although the strong floral notes may produce a sensation of sweetness on your palate. Sake: Hanahato, aged 8 years; Food Pairing: Miso Marinated Delice de Bourgogne (Cow’s Milk, Triple Creme) o ya has one of the largest and most complete Sake lists in Boston, so give them a visit and create some unexpected pairings of your own! The junmai type sake like Sho Chiku Bai Classic Junmai will also exhibit a pleasant acidic effect when it is warmed. It is that simple. Good for … The sake is very delicate and pure with floral notes. So although you might see sake served in a smaller glass, it is appropriate to sip on and appreciate, not something to shoot back within seconds. See if Drizly is available in your city now, or check liquor stores on Drizly near you. Try these sake varieties in your recipes: One of the best ways to make sure your sake pairing skills are top-notch is to know the ideal temperatures for the varieties you are serving. there’s a time and a place for hot sake from a machine. Junmai type sake varieties are the ideal pairing choices for oily foods. This airy sake is light, dry and delicate with a refreshing fruitiness. However, a spicier or robust sake would taste even stronger when put against a basic recipe. These sakes provide full body with great umami (savoriness). Too-hot sake will lose flavor. There are some standard foods that are considered a traditional pairing for sake and they are collectively referred to as sakana. In fact, traditional connoisseurs in the 19th-century divided the sake serving temperature range into 10 different levels. Its elegant, unique fruity flavors are often very complex. That is because the only ingredients for this sake is rice, water, and koji. Its acidity level also makes itan ideal match for tempura. It has been unfiltered, or coarsely filtered, and it is milky white. Fortunately, once you understand the types and flavors, it is not difficult at all. Light-tasting sake such as Junmai Ginjo and Junmai Daiginjo pair well with equally light dishes such as sashimi. It can be creamy and sweet due to the remaining rice solids. With the basic tips to help you on your way to becoming a sake and food pairing master, here is a look at several different food types and the varieties of sake that go best with them. Be open to pairing sake with American dishes, not just Japanese entrees. This usually includes edamame, raw fish, grilled meats, dried squid, tofu and vegetables (often pickled). This gives the Junmai sake its heavier and fuller taste, with a higher acidity to boot. The attack is a milky acidity. These sakes provide full body with great umami (savoriness). A medium-bodied saké with aromatic and floral honey notes balanced with hints of almond and a dry finish. “So you should really only heat up cheap sake. Bring this one to your next salad or chicken dinner.On its own, the Nambu Bijin Tokubetsu Junmai is a solid sake with elements of tender stone fruit.It also has an overall clean flavor profile and low-to-medium acidity.. Where it really shines though is the food pairing potential with deep flavored sauces like an orange glaze or a mayonnaise-base slathered on white meats. Room temperature, it’s soft, floral, and very light. A unique yet optimal way to combine the two umami sensations is through something called a “sake drop,” where some of the sake paired with a meal is spooned on top of the oyster. Sake, on the other hand, tends to perfectly complement vinegar-based sauces. While wine and cheese can sometimes compete in pairing, sake can complement a wider variety of cheeses. 720ml. Show Filters (1) Sort by Best Selling Price, low to high Price, high to low Take a look at these options as you begin considering your favorite and most common flavors in your dishes: Swap sake for wine in vinegar-laden recipes. If the meal can go with cooked rice, it will certainly pair well with sake! Takara Sake USA Inc. offers a wide variety of sake we brew ourselves in Berkeley, CA as well as  and other Japanese sakes and beverages for sale online. In Japan, an izakaya is a casual bar where you snack on grilled meats and drink beer or sake with friends. 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