« Erva-Mate, Southern Brazil's Tea | Main | Sake and Cheese Notes »

August 05, 2006

Comments

Feed You can follow this conversation by subscribing to the comment feed for this post.

Sharon

Although not a personal favorite, natto has a funky sort of flavor that can be compared to cheese. Perhaps a sake "tuned" to natto might pair well?

Kelly

What's not to like about Sake and cheese? To me, it sounds wonderful... and at the risk of mixing my cultures, I can see a glass of sake and a big bowl of saag paneer

Bryan Harrell

I have my own sake and cheese story. I live in Tokyo, and have been a fan of small-producer sake since around 1994, when I stumbled into a then-new sake specialty bar named Sasagin, which has since become famous and has gone as far as being written up in a New York Times article by Elizabeth Ando.

Since its opening, Sasagin has tentatively experimented with Japanese-fusion cuisine, and one of the more enduring items has been gorgonzola cheese sauce in a traditional Japanese "aemono." The version I've loved most has been hunks of raw scallops and fresh persimmon a la "gorgonzola ae." It seems to creep into the menu every fall when the persimmons are in season. I've always liked this dish, but could find no drink to pair with it. So one evening I dug in, and went through the sake list, trying sakes of increasing acidity to find one that could stand up to the creamy mold flavor of the cheese. "Wrong approach," said Rachel, a member of our dining party. "Try a yamahai or a kimoto instead." Yamahai and Kimoto are old styles of sake that rely upon airborne lactic acid to give them their distinctive funky, musty flavors, which have largely fallen out of favor with the "cleaner, lighter" generation of drinkers. We went for a yamahai from Tengumai, and that did the trick. It was the lactic pairing in both cheese and sake that did the trick. Thank the world for mammals. And Rachel, who is now living in New York, last I heard.

The comments to this entry are closed.