Sake risotto
4 servings, preparation: about 25 minutes

... chop 1 onion, braise lightly in olive oil
... add 400 g risotto rice, braise until translucent
... deglaze with 4 dl of sake and boil down
... add 9 dl vegetable broth until it is used up
... add 100 g parmesan and
... 2 tablespoon of butter
... salt and pepper to taste
... refine with cream or milk if you like
... itadakimasu! - enjoy your meal!

... braise vegetables (zucchini, mushrooms, etc.) with onions if you like
... add fish or shells in the end if you like

shizuku reccomends...
... the almost creamy Nouvelle

Spaghetti alle vongole
4 servings, preparation: about 30 minutes

... put 1000 g cleaned clams into water and drip off
... cook 280 g Spaghetti according to package directions
... chop 1 onions and 3 cloves of garlic and
... braise lightly in olive oil with 1 pitted and chopped chilicote
... add clams, 1 dl sake and some orange peel
... cook 6-7 minutes until the clams are open
... add Spaghetti and heat up for a minute
... pepper to taste and parsley for garnish
... itadakimasu! – enjoy your meal!

shizuku reccomends...
... the strong and tangy Daiginjo Hiyashibori
... the complex and sweet Shirayuki Akafuji
... or the aromatic Goriki Junmai (room temperature)

Asparagus with sake cream sauce
4 servings, preparation: about 30 minutes

... steam 1000 g peeled aparagus
... chop 1 onion, braise lightly in olive oil
... deglaze with 5 dl of sake, add some broth and boil down
... add 2.5 dl sour cream, boil down
... add 1-2 tablespoon corn starch if necessary
... salt, pepper and nutmeg to taste
... add a bit lemon juice and parsley
... refine with parmesan if you like
... goes very well with fillet of white fish
... itadakimasu! – enjoy your meal!

shizuku reccomends...
... the strong and tangy Daiginjo Hiyashibori
... or the round, intense Inatahime Ryokan

Moules in sake broth
4 servings, preparation: about 25 minutes

... chop 2 onions and 2 cloves of garlic and braise lightly in olive oil
... add 2000 g well brushed moules
... add 2.5 dl sake
... add 100 g sour cream, boil about 5 minutes
... salt to taste
... itadakimasu! – enjoy your meal!

shizuku reccomends...
... the full-bodied Asahimai Junmai
... or the round, intense Inatahime Ryokan

Oysters with sake

A slightly chilled sake is a perfect companion to fresh oysters.
Sake encourages the flavour of fresh oysters without dominating it.

If you like to enjoy your oysters with some lemon juice, with yuzu, with freshly grated wasabi or with red wine vinegar and onions, in Japan there is a saying ‚ju nin to iro’: ‚several men, several minds’.

shizuku recommends...
... the organic Asahimai Junmai (cool to room temperature)
... the strong Shirayuki Edo Genroku (cool)
... the intensive Miyabi (room temperature)
... or the aromatic Goriki Junmai (room temperature)

Sake fondue

Add sake instead of white wine to your traditional Swiss cheese fondue and be positively surprised by this outstanding combination.
The fondue gets cheesier, more velvet and by the low acidity even smoother.

Complementary to this the same drop can be enjoyed either cold, at room temperature or heated.

shizuku recommends...
... the mellow, full-bodied Asahimai Junmai (cool to hot)
... the round, intense Inatahime Ryokan (cool to hot)
... the floral, dry and buttery Junmai Ginjo Nouvelle (cool to room temperature)
... the strong and intensive Miyabi (room temperature to warm)

Or try our own creation: «Stöphi’s Hausmischung» with the drop of Japan!
The Sake Fondue is a ready-made fondue house mix based on Stöphi's secret fondue recipe, with a mild, slightly sweet sake note.

Sake with game dishes

A venison stew with a fruity cranberry sauce, an escalope of venison with caramelized pears or a wild boar’s chop with autumnal side dishes such as red cabbage with quinces or sweet chestnuts.

shizuku recommends...
... the complex, sirupy-fruity Daihoju (cool)
... the elegant, complex and tangy Goriki Junmai Daiginjo (cool)
... or the strong and tangy Daiginjo Hiyashibori (cold to cool)

Umeshu as cheese companion

Umeshu goes very well with cheese - especially with blue cheese zu.

shizuku reccomends the Ohako Umeshu as companion to...
... Briex de Meaux (matured)
... Epoisses
... Jersey Blue
... Vacherin Mont-d`Or

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)