'sake' on Serious Eats

Sake School: How to Pair Sake with Desserts

Most people don't think of sake when considering what to drink with dessert, but Nicole Bermensolo and Michael Berl, owners of Kyotofu in NYC, make a strong argument for trying it out. Since 2006, the soy based dessert bar in Hell's Kitchen has paired artisanal sakes with desserts for a surprising and unique flavor experience. Of course, not every sake will work with every dessert—here are some guidelines and recommendations to get you started. More

Sake School: How to Pair Fish with Sake

I've just come back from a week in Spain, eating the best seafood I've ever had in my life. Briny barnacles, giant, creamy Galician oysters, slipper lobsters, razor clams, impossibly fresh sardines—up until this point I always thought Tokyo's Tsukiji market was unparalleled in freshness and variety, but Spain showed me a completely different way to enjoy seafood. And as good as the Spanish wine pairings were, I found my mind drifting to sake, and thinking of the perfect sake for each dish. Here are some basic guidelines for finding the best sake to drink with seafood. More

Sake School: Ginjo and Daiginjo

Easy-drinking Ginjo sakes have expressive floral and fruity aromas; they're smooth and well-balanced. While the ginjo category offers wonderful sakes, for a special occasion nothing quite compares to the elegance of Daiginjo. We'll discuss both today. More

Food and Drink Events for Japan Relief

In honor of Mr. Niizawa, the sake brewer at Niizawa Shuzo, and many others who are trying to get back on their feet in Japan, I'd like to take a break from Sake School today and offer instead a list of food and drink events around the country that are raising money for relief in Japan. More

Sake School: All About Honjozo-shu

Within the world of premium sake, any labels that do not explicitly state "junmai" on them can be assumed "honjozo." Honjozo is sake that has a small amount of brewer's alcohol added to the fermenting sake mash. That doesn't mean it's sweet, and it also doesn't mean that is has a higher alcohol level than junmai. More

Sake School: All About Sake Yeast

The strain of yeast that a brewer selects—as well as the way the fermentation is carried out—has a direct affect on the sake's aroma and flavor. Knowing a little about yeast can help you pick out flavors in sake, and guide you toward discovering which types of sake suit your palate best. More

Sake School: The Importance of Water

There's no appellation system with sake, so ingredients are not legally required to come from the prefecture where the sake is made. But for practical reasons, the water in sake is mostly sourced from local wells. The stability of well water is prized for creating consistency in sake brewing. Where great water sources are abundant, you'll find more sake breweries. More

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