Sake Vignettes RSS
-
Read more: Soba-otto with fresh katsuobushi shavings, accompanied by chilled Junmai Ginjo Gohyakumangoku from Sohomare.
Soba-otto with fresh katsuobushi shavings, accompanied by chilled Junmai Ginjo Gohyakumangoku from Sohomare.
by Jakob Emdal
The scent from the glass speaks to the smoky aroma of the katsuobushi shavings. Likewise, the grainy buckwheat complements the vinous structure and mildly fruity palette of Junmai Ginjo.Read more -
Read more: Sakamushi Linguine
Sakamushi Linguine
by Jakob Emdal
Steam mussels with sake. Eat the mussels and use the liquid the next day to make a superb pasta dish.Read more -
Read more: Izakaya style potato salad with Dry Ginjo from Sado island
Izakaya style potato salad with Dry Ginjo from Sado island
by Jakob Emdal
The clean, dry Ginjo finish is gentle but also lively on the palette. The crisp, clean taste is perfect with creamy, rich foods such as smoked mackerel or potato salad.Read more -
Read more: Vintage kimoto sake with miso marinated buffalo mozzarella
Vintage kimoto sake with miso marinated buffalo mozzarella
by Jakob Emdal
The natural lactic acid fermentation in Kimoto sake makes this pairing electric on the palette. From our Kimoto selection, we often use this vintage Junmai Ginjo from Sohomare. Due to its complexity, depth of taste and beautiful consistency of the mouth.Read more -
Read more: Shiro Miso "Cacio e Pepe" with Omachi Junmai Daiginjo
Shiro Miso "Cacio e Pepe" with Omachi Junmai Daiginjo
by Jakob Emdal
Sake pairing: Miso and Cheese with full-bodied and spicy Junmai Daiginjo.Read more