This pairing is one of the most popular at our sake tastings. Miso and mozzarella blend so well that one is left with a notion of having discovered a new food group. We use a vibrant, unpasteurized miso which adds a briny touch, together with a healthy splash of Mikawa mirin.

The natural lactic acid fermentation in Kimoto sake makes this pairing electric on the palette. From our Kimoto selection, we often use the vintage Junmai Ginjo from Sohomare. Due to its complexity, depth of taste and beautiful consistency in the mouth.