Welcome to 2017, Year of the Rooster, and the beginning of infinite possibilities.
We know New Year’s resolutions are daunting and arduous. So, we made a resolution to bring new and fun ways to share our passion for saké with you via our new Sake-Sunday blog. This site is a one way ticket to broadening your beverage horizon with a fresh and pure drink that is free of sulfites, gluten, histamines, tannins and snobbery (an added bonus!). Explore the site to learn about saké and experience new ways to share saké with others. Here's to old friends, a new year, and fresh saké.
For many Americans, saké is thought of as an exotic specialty product. The truth is that it should be considered right along with wine, beer, distilled spirits and cocktails when making a beverage choice. Saké has countless food pairing possibilities while also being wonderful all on its own. A common misperception is that saké is only served hot or dropped in cheap beer; but, we can’t wait to show you the lesser known side of saké, the premium side. Not only is premium imported Japanese saké available across the country, but there are a dozen saké breweries in the U.S. producing solid, balanced, premium saké for the American palate and beyond.
1. It's Sah-Kay, not Sah-Kee. Go ahead and say it a couple times out loud. Think “OK, sah-kay!” You'll be impressing your friends in no time!
2. Saké is not "Rice Wine". Although saké is best consumed like wine – one enjoyable sip at a time – the way saké is brewed is actually more like beer. Similar to beer, saké uses a grain (rice) and breaks it down using a two step fermentation process. But, it’s not “rice beer” either. Saké is its own distinct category. The way saké is produced is totally unique in the world of alcohol.
3. Some like it hot, and some like it cold. Temperature can make a huge difference in the aroma and taste of saké. If you are imbibing at home, the bottle may recommend whether you should warm or chill it. Trust the label or experiment to find your preference. Premium ginjo style saké is typically best served chilled, so pop that bottle of Momokawa in the fridge before enjoying. Everyone will have their own temperature preference. Just remember that heating and chilling saké can fundamentally change its flavor profile, sometimes in surprising ways. Experimenting as you go is part of the fun!
4. Saké pairs with many foods, not only Japanese or Asian cuisine. Many Americans get their first (and possibly last) taste of saké at a sushi restaurant. When in Rome, right? While it is a delightful pairing, saké and sushi are not an exclusive match. Saké complements all types of cuisine incredibly well. The Japanese have a saying, “Nihonshu wa ryori wo erabanai”. This roughly translates to "Saké does not get into fights with food." It's true -- while saké will always pair well with sushi, it is also a wonderful accompaniment to many types of food. Here are a few suggestions for dinner tonight:
Momokawa Diamond: Burgers
Momokawa Pearl: Chocolate Desserts
Momokawa Ruby: Pizza
Momokawa Silver: Roasted Chicken
Momokawa Organic Junmai: Crisp Salads
Momokawa Organic Nigori: Spicy Noodles
Momokawa #701 Nama Nama: Grilled Steak
So, the ball’s in your court for now. We recommend picking up a bottle to experience and share. Momokawa Diamond is a perfect starting point to explore saké, as it is neither overly dry nor too fruity. Integrated layers of earthy mineral and gentle fruit notes allow your taste buds to explore the diversity of saké while remaining focused on the glass in hand. Taste it along with us here. In the mood for a cocktail? Momojito Diamond is easy to mix-up at home.
Not quite sure what all of this means yet? No worries, we will continue to elaborate on these topics throughout the year. Stay tuned right here every Sake-Sunday for more tips, tricks and lessons to keep your mind fresh on everything saké.
“Kanpai!” to old friends, a new year, and fresh saké! #KanpaiLife