Right from the start, you’ve focused on food pairings in blogs, at events and in your own creations, such as your Sake Raclette or Sake Fondue. Where does this passion come from?

I’ve always loved experimenting with different flavours, cooking and savouring food. And when paired with the right sake, the delicacy of the dish really comes into its own, because sake complements and enhances the flavour of the dish, with a subtle elegance.

Which pairings do you always serve sake with?

Fish, of course, as fish & sake is a classic pairing that harmonises perfectly from the outset. But that’s exactly where I come in, which is why we always have sake in our glasses when we’re melting cheese, for example.

The symbiosis of sake & cheese is one of your strongest combinations. Why is that?

It’s obvious: sake and cheese work brilliantly together, to put it boldly, almost better than on their own. It’s down to the fermentation and the many amino acids, in other words umami, which are released during the maturing process. When they come together, magic happens on the palate, as the pair enhance each other’s flavours. And everyone should try this experience at least once ;)

Why are you so taken with classic Swiss cheeses?

I am Swiss, I love raclette and fondue! (Marc laughs again) And before I knew it, there was a bottle of sake involved. The fact that it harmonises so well when melted came as little surprise to me, but it did confirm my expectations. And our Sake Fondue, just like our Sake Raclette, have simply become two culinary highlights that are appreciated by our connoisseurs, which makes me incredibly happy.

Sake has become well established, yet it’s still served as something exotic. Why is that still the case?

I think we’re still lagging behind a bit here in Switzerland. In the culinary world in particular, we’re unfortunately not yet very keen to take risks and try new things. We tend to stick to what we know. We’re not standing still, it just takes us a bit longer ;) And that’s why shizuku is patiently sticking with it ;)

Which misconception about sake do you most enjoy setting straight?

That sake isn’t «that Japanese spirit». We explain this constantly, time and time again and yes, very, very often. The great thing about it is that people are usually amazed and pleasantly surprised, and quickly become open to further suggestions, new pairings and, indeed, curious about «experimenting with this exotic drink». And as long as that works, I’m happy to repeat myself another two or three times ;)

What have you learnt about sake over the past 13 years?

Just how incredibly multifaceted this drink actually is. Even after many years, every now and then I’m served a new sake I haven’t tried before, and I find myself thinking: Wow, what on earth is this?! – That keeps me curious. Sake remains an adventure, even for me. And that’s why I enjoy exploring it day in, day out.

In your opinion, what is the strongest argument for serving sake from time to time?

Without sake, you’re missing out something. It complements our wine and beer culture in an exciting and flavourfully inspiring way. And sake also pairs surprisingly well with our cuisine: meatloaf & sake - a perfect match. Sake with tartare, a creamy mushroom sauce or grilled vegetables - it’s a dream. It just takes a bit of courage and creativity to embrace this new world of flavours.

How would you like sake to be perceived?

That sake isn’t something extravagant, but something for everyone. Sake brings people, flavours and good ideas together - and for me, a «cooking sake» belongs in every kitchen, just like salt & pepper. Because that’s exactly what sake is: an allrounder, a supporting player and a benevolent companion.

What is your aim as you embark on your 14th year as an independent sake entrepreneur?

Motivated to see how we can further develop our existing relationships with the hospitality industry and our customers. But also curious to see how our sake creations are slowly but surely gaining popularity. I’m delighted to continue sharing the joy of sake and to keep attracting new, open-minded connoisseurs to this exciting world of sake. The journey continues, drop by drop ;)