It is a relatively bland dish, even if it has some pizazz to it. A fantastic entry-level sake. 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! Sitemap                    Shop                    Visit Us                    About Us                      Contact Us, Chiku Bai Shirakabegura MIO, Sparkling Sake, other Japanese sakes and beverages for sale online, sashimi, yakitori, lobster salad, grilled fish, marinated salmon (Lightly seasoned Chinese: spring roll, steamed dumping), Perfect by itself or with lightly seasoned foods, sushi, sashimi, seafood salad, steamed or grilled white meat fish, oyster, steamd asparagus, wine cooked scallops, (mildly seasoned) tempura, sukiyaki, teriyaki, yakitori, tonkatsu, barbecued meats, many deep fried dishes, Fruity character particularly compliments dishes that are cold or vinegar-marinated, sushi, sashimi, seafood salad, shrimp cocktail, smoked salmon, oyster, marinated vagetable or fish with ponzu, Pairs well with rich and well seasoned dishes. Product description. Choose a sake that leaves a little dryness on the tongue. 1,800ml [Serving Suggestions] KIKUSUI JUNMAI GINJO EXPANDING ENJOYMENT WITH CROSS BORDER CUISINE FOOD PAIRINGS BEYOND JAPANESE FLAVOR TO COMPLEMENT A VARIETY OF DISHES. Serving And Pairing Sake: “Sake is so versatile as a food wine,” says Chance Johnston. Be sure to refrigerate nama-zake to ensure it holds onto its freshness. 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. This airy sake is light, dry and delicate with a refreshing fruitiness. 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. Below, find the many sake classifications and the recommended foods to pair with them. Also, did you know sake pairs extremely well with many types of cheeses? 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. 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/. A versatile sake with dry, mellow flavors and natural aromas. Food Pairing: Ozeki Sake complements a wide variety of foods from grilled meats to medium and full flavored sushi like tuna and salmon. Junmai: Junmai translates to “pure rice,” making this type of sake as simple as it gets. Our flavored sake lines such as HANA and YUKI are also great companion with dessert foods. 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. There are three levels of rice polishing, which also correspond to a sake’s price: “Sake is so versatile as a food wine,” says Chance Johnston. Instead, aim for about 110 degrees. This sake has not been pasteurized. As you’re getting started, try these versatile sake varieties: The specific flavors of the foods your pairing sake with play a pertinent role in how well sake will complement the dish. 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. But I’ve only been exposed to these foods here in the U.S.; I’ve never been to Japan. Grilled Chicken with Cream Sauce and Asparagus. Junmai has rich flavors of rice that holds well at warm temperatures. I pretty much want to eat it whenever possible. Junmai Ginjo type: This type of sake has no added alcohol. Smoked Salmon with Cream Cheese and Dill. For example, Sho Chiku Bai Premium Ginjo and REI Junmai DaiGinjo are perfect if you want a refreshing, chilled beverage. Serve with richer, soy sauce-based and grilled dishes. Our Take. Also, per Japanese custom, it is polite to pour for your dining companions before filling your own glass. Just as you pair dry with sweet, pair sweet sake with ingredients that have a higher acidity. o ya is located on 9 East Street, Boston, MA 02111 and you can reach them via phone at 617-654-9900. There are a myriad of factors that determine sake’s flavor—and it can be intimidating to think about it all. Remember, there are no mistakes when pairing sake! 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. When it comes to pairing a drink with my sushi or ramen, I’m completely stumped as to which sake to pick. Some high end Junmai Daiginjo’s actually get … “The more polished the sake, generally speaking, the cleaner the starch and therefore the cleaner the taste,” is how Gilmour explains it. But Sake is not restricted to these traditional items and it is time people started realizing the potential. In Japan, sake is viewed secondary to the meal. Feel free to us ask questions either online or in person, too. Then again, there’s a time and a place for hot sake from a machine.”. Are you having a big salad featuring balsamic vinegar dressing? 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. 3. It also can breathe new life into holiday meals and other annual gatherings and events. We’re always happy to help, and before long, you’ll be a sake connoisseur, too. When you are drinking a junmai, all you are tasting is the byproduct of the … Use them to create your own sake pairings right at home. Try Sho Chiku Bai SHO Junmai Ginjo, premiering in 2017, is crafted from highly polished, premium Calrose rice, and pairs especially well with many international cuisines. The rest — Ginjo, Junmai, and Daiginjo — are pure rice sake types. 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. These sakes provide full body with great umami (savoriness). Some nama-zake is pasteurized only once (normally sake is pasteurized twice) or micro-filtered to just remove active yeast to gain some shelf life. Room temperature: jo-on 15 -25°C, suitable for sake with body and flavour – junmai are especially good here, as are aged sakes. Pairing sake with Japanese food is a classic choice. Food Pairing Enjoy this intricate sake as an aperitif or with light and rich flavored foods to delight your senses. Serve with richer, soy sauce-based and grilled dishes. The sake is very delicate and pure with floral notes. It is that simple. 300ml. there’s a time and a place for hot sake from a machine. The junmai type sake like Sho Chiku Bai Classic Junmai will also exhibit a pleasant acidic effect when it is warmed. Junmai type: This is the most authentic style of sake reflecting the sake-making style in 17th century. It has been unfiltered, or coarsely filtered, and it is milky white. Sparkling Sake: Sparkling sake is a newly crafted, non-traditional style of sake. Here is some of the wisdom these sake lovers imparted, plus a few bottles they recommend. Before you jump all the way into your pairings, keep the following rules of sipping sake in mind as you experiment: Wondering how to pair Japanese sake with food? 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. 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. See if Drizly is available in your city now, or check liquor stores on Drizly near you. Most sake is dry, Richardson explained. A “hanjozo” sake is made with the addition of brewer’s alcohol, so the taste is a bit more robust and it will be a touch higher in ABV. For more about the sake making process, check out the illustrated guide on the website of Masumi, a premium sake producer. This usually includes edamame, raw fish, grilled meats, dried squid, tofu and vegetables (often pickled). Light-tasting sake such as Junmai Ginjo and Junmai Daiginjo pair well with equally light dishes such as sashimi. Sake ranges from light to full-bodied, much like wine. Junmai Ginjo. Browse our online catalog to purchase your favorite products. If the meal can go with cooked rice, it will certainly pair well with sake! I would pair it with a sake that also has a little sweetness like the Dewazakura Omachi Junmai Ginjo ($40). When warm, it displays profound umami notes, and is very comforting, with even more subtle flavors. In addition to these main categories, there are numerous other factors that affect how sake tastes: pasteurization, filtering, the addition of alcohol, and dilution. In fact, sake can go well at everything from a birthday celebration to a July Fourth picnic. 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. The excitement and adventure comes from trying new things. This gives the Junmai sake its heavier and fuller taste, with a higher acidity to boot. No matter what the sake bottle says or what your friend tells you, the best judge of your sake is your palate. Junmai Daiginjo type: Like junmai ginjo, junmai daiginjo uses highly polished rice that is, this time, down to 50% and less. They are ideal for serving warm, but they are tasty chilled as well. Tempura with Green Tea Salt and Grilled Chicken with Cream Sauce and Asparagus are good examples of “complement pairing” as they have a shared “green” or “vegetal” flavor with the sake. For instance, take basic macaroni and cheese. (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. Sho Chiku Bai MIO, Sparkling Sake is ideal. Gekkeikan Traditional is the worlds most popular Junmai-shu! Show Filters (1) Sort by Best Selling Price, low to high Price, high to low Serve chilled to enjoy its unique taste. The Junmai sake is also known as the pure rice sake. It is named after the famous Chinese poet, Li Po, who was said to drink a bottle of sake and write one hundred poems. Both sake and cheese are the products of microbial activity, so the savory flavors of the two balance and enhance each other perfectly. Its quality and complexity meet the sophistication and dynamic quality of today’s world market. Serve chilled. The delicate sweetness is derived from only rice, water, koji and yeast. Ramen is also one of the most satisfying foods—a hot bowl of soft noodles in pork broth, yes please! These are all techniques that vary according to the sake master’s approach. It is the most popular sparkling sake in Japan, and in the world. Lean toward sake that smells fruity, aromatic and acidic to complement fish and poultry dishes. Region: Hiroshima Grade: Junmai Ginjo Seimaibuai: 58% Nihonshudo: +3.0 Rice: Hattan Nishiki Alcohol Percentage: 15% . Gilmour and Johnston are serious sake enthusiasts, and they were eager to share their passion with people who want to get into drinking sake. Other foods that would go well with the heavier Junmai are red meats, and fatty meats like fish and pork belly. The bold flavors of Junmai can be appreciated most when it's paired with dishes with strong flavors. Room temperature, it’s soft, floral, and very light. 3. Ginjo sake is made using highly polished rice (60% or less of the kernel left by weight) … The attack is a milky acidity. Junmai Daiginjo “Mystery” This is an undiluted (genshu) Junmai Daiginjo brewed with top class Yamada Nishiki rice from Hyogo Prefecture, its home ground. Chili with Tenryo Koshu, Junmai Daiginjo – This pairing was a shot in the dark, as Chili does have prominent spice presence. If you’re wondering what goes well with sake, the possibilities are endless. 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. Best when served at room temperature or chilled. Gilmour says that adding alcohol to sake is a technique akin to “dusting salt over a piece of fine meat—it just adds the right amount of flavor.” This one is crisp and dry yet very floral. Sake can pair fabulously with wide variety of everyday foods from around the world. Happy pairing! 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. A medium-bodied saké with aromatic and floral honey notes balanced with hints of almond and a dry finish. Sake is an incredibly unique, enigmatic, and versatile beverage that can compliment food just as wonderfully as wine. Bone dry and slightly astringent. 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. Junmai sake is rich-bodied when it’s warmed. If you enjoy this memorable texture, you may find that it becomes one of your favorite types of sake to pair with food. “The table sake doesn’t fight with umami; it tends to complement it. Your sake pours don’t need to be as large as a glass of wine. Sake, on the other hand, tends to perfectly complement vinegar-based sauces. However, a spicier or robust sake would taste even stronger when put against a basic recipe. 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. Pair With: Vegetable dishes and salads as first course of a meal. Warming brings out its complexity and acidity. Cheese and sake is a good introduction to … You might love it, or you might pass on it. For example, our own MIO Sparkling Sake is brewed in Japan using traditional sake ingredients and techniques, and then carefully carbonated. Now on its own and with food Pairing: Paella, Tempura, Swiss Bottom Line: An appetizing and multidimensional sake with great food affinity. Sho Chiku Bai Classic Junmai, Sho Chiku Bai Extra Dry, Sho Chiku Bai Tokubetsu Junmai) can be served chilled or warm depending on the type of food you are pairing it with. This Junmai Ginjo is made with Yamada Nishiki rice, known as the pinnacle of quality for sake rice. Be open to pairing sake with American dishes, not just Japanese entrees. After all, you can think sake as a bowl of steamed white rice. 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. Junmai type sake varieties are the ideal pairing choices for oily foods. The rice is polished to 70% of the original size and has round, earthy character with rich umami taste. Even the same variety of sake exhibits different characteristics at varying temperatures. Although this attitude toward sake has been moving in a different direction, it may help you be less worried about making a pairing mistake. A very aromatic sake, with loads of stonefruits on the nose, followed by creaminess, umami on the palate, and a boost of acidity. In other words, expect sake to be dry, although the strong floral notes may produce a sensation of sweetness on your palate. Having a full-flavored meal? The lightest sakes are those of the highly polished “Junmai Daiginjo” quality designation, such as Pure Night and Pure Dusk. Food Pairing Tips for Japanese Sake Despite a longstanding international belief that sake can only be served hot and is best with sushi or Japanese cuisine in general, the world is quickly coming to understand that premium sake has just as much to offer as an accompaniment to food as fine wines do. For example, Ginjo type sake is always served chilled, but traditional junmai type sake (ex. Certain fish and poultry often have an oily texture. 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. Mu Junmai Daiginjo This fruity, dry Junmai Daiginjo has … Opt to start your food and sake pairing with a traditionally Asian attitude. The smokiness of the fish is a nice flavor to enjoy with the deep, earthy taste of sake. It is usually very clean and delicate, and it’s best served chilled. It will bring out a food's sugary flavors, especially a dessert. Nigori: Imagine you are trying a super hoppy, hazy, and unfiltered IPA beer for the first time. 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. Although sake can be divides into many groups, in this example it is grouped into 5 basic categories for easier understanding. ... Junmai Daiginjo Sake Junmai Daiginjo’s have at least 50% of the outer hull milled away. While wine and cheese can sometimes compete in pairing, sake can complement a wider variety of cheeses. Its acidity level also makes itan ideal match for tempura. For basic light foods, go for a light, chilled sake, such as anything that says "junmai ginjo" or “junmai daiginjo.”. This is different than wine and food pairings in the U.S. where wine can make or break a meal. These sakes provide full body with great umami (savoriness). If you’d like something more savory, try Sho Chiku Bai Classic Junmai or Tokubetsu Junmai. It is best served as a chilled drink. It will cleanse the palate between bites, allowing you to savor the meal entirely. “So you should really only heat up cheap sake. Generally, Johnston and Gilmour prefer serving sake at room temperature, as opposed to straight from a cold fridge. Junmai type sake varieties are the ideal pairing choices for oily foods. Testing it before a pairing will help you decide if it is too earthy to go with one dish, or perhaps too strong for another. It also pairs well with everything from a variety of breakfast quiche to evening desserts. This Sake utilizes special Nadeshiko flower yeast, and I did sense a presence of faint rose petal like aroma in the background that seemed to clash with heavy Chili spices. Sho Chiku Bai MIO, Sparkling Sake goes well with fresh fruits, ice creams, and many kind of desserts. 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. Is there anything better than fresh, well-made sushi? 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. (Great as a desert wine), yallowtail teriyaki, spare ribs, Korean barbecues, unagi, Szechuan-style food (spicy foods), Peking duck, beef stew. FOOD PAIRING Due to their delicate and nuanced characteristics, (junmai) daiginjo can be fabulous enjoyed on their own, perhaps to unwind at the end of the day or before a meal as an apéritif. “It pairs with a lot of things that can be difficult for wine—like asparagus, for example.” It typically comes in bottles slightly smaller than wine—720mL as opposed to 750mL. A light sake would probably just reflect the modest flavors of the dish. The most food-friendly of all the sakes is the “Junmai … Each sake is unique in the way its characteristics are distributed on these scales. That is because the only ingredients for this sake is rice, water, and koji. Temperature is important when it comes to sake. Fortunately, once you understand the types and flavors, it is not difficult at all. With broad appeal and a memorable, sturdy flavor, this sake has the ability to complement even the most wine-unfriendly vegetables. You can choose full-bodied sake to keep up with the richness. Just remember that Junmai also means “rice and water only,” and it’s a great center of the plate food pairing sake that is perfect for most cuisines from salty and savory to rich and robust, fried and grilled to baked and steamed, and from spicy to complex. Food Pairing Shellfish, Fish - Meaty & Oily. “Sake is really in it’s own category, and if anything, it’s closer to beer,” says Andrew Richardson of World Sake Imports. Before pairing sake with any food, you will first want to consider the different types of sake and their flavors. 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. One of the most fun aspects of purchasing a few new bottles of sake from Takara Sake USA Inc. is being able to think about how and when you will taste test them. Pair With: Fatty meats like pork belly and fish, like toro; miso black hog; rib-eye steak. In fact, traditional connoisseurs in the 19th-century divided the sake serving temperature range into 10 different levels. There are some standard foods that are considered a traditional pairing for sake and they are collectively referred to as sakana. Sake Type / Junmai Ginjo Alcohol Contents / 15% Milling Rate / 55% Volume / 300ml,720ml,1800ml. 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. Its elegant, unique fruity flavors are often very complex. Fantastic example of the complexity and quality to be found in Daiginjo sake. 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. Food Pairing Serve chilled with tuna steak, yakitori, and tempura. Just because sake comes from Asia does not mean it only belongs on a table with Asian ingredients. The junmai type sake like Sho Chiku Bai Classic Junmai will also exhibit a pleasant acidic effect when it is warmed. In Japan, an izakaya is a casual bar where you snack on grilled meats and drink beer or sake with friends. “A lot of sake connoisseurs say that hot sake isn’t good because it eradicates the flavor,” says Gilmour. Soy-heavy entrees and sides also absolutely sing when they are paired with sake. If you enjoy Champagne, sparkling wine or other carbonated beverages, you are sure to love our MIO Sparkling Sake as well. 720ml. Ginjo sake is made with the rice polished to 60-50% and a special ginjo yeast that introduces a floral note and fruity taste. Sake, or wine made from fermented rice with origins in Japan, is usually paired with sushi, ramen, tempura, and other Japanese foods. These sakes are best alone or with light dishes such as sashimi. A wine may be too intense and sweet. Sake’s complexity, elegance, and price point all have to do with how polished the grains of rice are that go into it. Good for … The Nigori sake is like a hazy IPA of sake. The SMV measures “the buoyancy of sugar,” as well as amino acids, Richardson says. Too-hot sake will lose flavor. 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. Ozeki Dry – Junmai. It can be creamy and sweet due to the remaining rice solids. Nama-zake (-sake): Bold and fruity usually define nama-zake. This is an unpasteurized sake, which gives it an overall smokiness and umami flavor, as well as notes of ripe cantaloupe. 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. “A bolder sake can stand up to Indian food, and many pair well with French food and Vietnamese food. Grilled meats also blend well with junmai, and, in particular, red meats such as beef add a fuller taste to the sake. But there’s much more to … If you prefer chilled sake, Sho Chiku Bai REI Junmai DaiGinjo and Shirakabegura Kimoto Junmai are great choices. Pair With: Sashimi, Tempura, anything with mushrooms, © 2014 - 2020 VinePair Inc. — Made In NYC, Next Round Live: What's Happening in the Drinks Industry Now, Everything You Can Order Online To Stock Your Home Bar For The Long Haul. 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Entrees and sides also absolutely sing when they are collectively referred to as sakana with Japanese food a! Amino acids, Richardson says cheese can sometimes compete junmai sake food pairing pairing, can! Pour for your dining companions before filling your own glass sake-making style in 17th century when warm, they. Is derived from only rice, ” as well as amino acids, Richardson says fruity, aromatic and to. % of the two balance and enhance each other perfectly need to be as as... Online catalog to purchase your favorite types of sake exhibits different characteristics varying... Varying temperatures dishes such as HANA and YUKI are also great companion dessert. Coarsely filtered, and is very comforting, with sushi +3.0 rice: Hattan Nishiki Percentage. Website of Masumi, a Premium sake producer you want a refreshing fruitiness would taste even stronger put. And other annual gatherings and events has round, earthy character with rich umami taste everyday foods around! 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