Sake as cheese companion

Sake goes very well with cheese. The specific flavour sensation umami - of which there is plenty in cheese as well - emphasizes the relish of sake perfectly.

shizuku recommends...
... the salty-dry Junmai Inatahime Ryokan with the smooth and spicy Grandpapa (BE)
... the floral, dry and buttery Junmai Ginjo Nouvelle with the creamy-bitter Saint-Félicien Tontation (FR)
... the medium-bodied, fruity, elegant and extremely complex Inatahime Junmai Daiginjo with the mature Gruyère Surchoix (FR) aged for 13 months.
... the aromatic, fruity and delicately sweet X3 Rose to the spicy and aromatic semi-hard cheese Nachtwächter (TG)
... the strong, intensive and dry Tokubetsu Junmai (Kimoto) Miyabi with the matured, tangy and 10 months with Pinot Noir treated semi-hard cheese Mont Vully – Le Réserve du Patron (BE)
... or the strong and smooth, in wooden barrels fermented Junmai (Genshu) Shirayuki Edo Genroku with the spicy, sweetish-tangy blue cheese Roquefort (F)

July 14, 2017