"Ask Beau" April 2005
Well I received a great email the other day that I thought I should share with you all to help dispel any misconceptions about sake not pairing well with exotic cuisines.
H & S write:
WE WERE WONDERING IF YOU MIGHT BE ABLE TO SUGGEST A SAKE THAT WOULD GO WELL WITH OUR WEDDING MEAL. SINCE WE ARE HAVING A VERY UNTRADITIONAL WEDDING, WE ARE INCORPORATING JUST ANYTHING WE LOVE. SAKE IS ONE OF THEM, HOWEVER OUR MEAL IS ARMENIAN/GREEK. FOODS LIKE LAMB, TABBOULEH, FALAFEL, CUCUMBER MINT DRESSING, GREEK SALAD AND OTHER VERY FLAVORFUL DISHES WILL BE SERVED. SO, EVEN THOUGH WE LOVE SAKE, IS IT POSSIBLE TO BRING THESE FLAVORS TOGETHER?
First of all H & S congrats. Secondly stop yelling – lay off of the caps! And thirdly of course sake goes with hugely flavored foods. For one reason please revisit the T.P.O. section of this Newsletter, where we all know that sake tastes better when you are in a happy place. I would think that your wedding would be a very happy place judging by the raised voices in your email! The second reason is that even though sake has 1/3 the acidity of wine it still has a powerful presence in your mouth. But it is wise to meet power with power and as such I would select sakes with high acidity and sakes that are not diluted. In other words look for Genshu (undiluted) sakes or traditionally made sakes such as Yamahai (with airborne yeast) or Kimoto (pole rammed) sakes that both have higher acidity levels. And if all else fails and you have a flair for the sweetish thing – not the Swedish thing – then select your favorite Nigori (unfiltered cloudy) sake. Each of these sakes will go amazingly well with big flavors, but better than that each of these sakes will go well with all the smiles that will be blossoming at your special occasion.
Please send your sake specific questions to askbeau2 @ truesake.com. (This address is not for general questions and I only review the questions once per month. All correspondence should use info @ truesake.com.)