Raclette with sake

Bacon, mushrooms, pepper, paprika, silver onions, cucumbers... A hearty Swiss raclette is intensely tasty. And the matching drop in the glass should be just as convincing.

Sake goes excellently with melted cheese. This is because of the specific flavour sensation umami - which is also abundant in cheese - skilfully accentuates the enjoyment of sake. Let yourself be positively surprised!

shizuku recommends...
... the round, dry Junmai Inatahime Ryokan
... the strong and intense Miyabi (room temperature)
... the mellow, full-bodied Asahimai Junmai (cool to hot)
... the aromatic, powerful and tangy Goriki Junmai (room temperature)
... or the intense, earthy Kozaemon Yamahai Junmai (room temperature)

Or try our own creation: The sake raclette by shizuku!
The raclette cheese is aged for around 6 months and flavoured for several weeks with a strong, intensive Junmai - brewed according to the traditional kimoto method - and literally refined. The result is an incredibly mild, slightly sweet sake raclette with a wonderful umami note.

February 3, 2019