This week the sake chronicles continue. Huzzah! In Part I, I explored the science of sake brewing and certain aspects that make it unique from wine and beer. A bit wonkish, I might admit, but hey, science matters. In Part II, I take to the streets (metaphorically speaking) to pair sake with cuisines outside of Japan. Unconventional insobriety.
Notwithstanding sake's great pairing potential, most are disinclined to select sake when sushi isn't on the menu. In a way, this is surprising. At last observation, Japan has chickens … and cows … and vegetables. Salad? Check. Spicy and savory dishes? Check. Fried chicken, marinated beef and seafood? Check. If sake can pair with the diversity of Japanese cuisine, surely these pairing techniques can be translated to other cuisines of the world.
Oh, they can. Wonderfully. So let’s get to it... Read More
Sake - "the drink of the gods" - has evolved over thousands of years and developed particular customs and etiquette as intricate and exciting as any other beverage in the world. Primarily associated with Japan, it holds a proud history, fascinating traditions, and clean yet complex flavor profiles. So, why do most Americans seem to know so little about it?
Although it was discovered in China as early as 4800 B.C., sake quietly remained in Asia, and principally Japan, for most of its life. It was only in the 1880s that sake made its global debut in the suitcases of Japanese immigrants traveling to Hawaii as laborers on the sugar plantations. Aloha, exotic tasty beverage. With the rise of Japanese culture and influence abroad, sake has experienced rising popularity in the West, especially among youth, who are more prone to fermented experimentation. But despite the recent dabbling, sake's character-laden labels and foreign terminology can still make one feel a bit lost and intimidated. In a series of posts, I attempt to assuage those feelings, and get you drinking with confidence. Kanpai! Read More