Global cuisine pairings
Forget everything you think you know about saké. The iconic brewed Japanese alcohol beverage is crafted from quality rice, clean water, koji mold and yeast all combined to be fermented in precise, centuries-old processes. While saké naturally pairs well with dishes like sushi and yaki-tori (Japanese skewers), this is only the beginning. Japanese saké works extraordinarily well with a global spectrum of cuisines, including, Italian, French and North American. Hungry for BBQ, pizza or cheese? Saké might be exactly what you need to make those flavors sing.
The saké flavour profile
There is nothing in the world like Japanese saké. Its most important element is umami, its pleasant, savory taste profile. It is the complex and unique fermentation process that creates large quantities of umami-producing amino acids—far more than in beer or wine—bringing to saké its unmistakable flavor. The volume of amino acids influences the richness of the saké, which enhances the way we experience food pairings, elevating meals from delicious to spectacular.
To truly get to know your premium saké, it is essential to understand its four cornerstone elements—from “clean” to “rich” in flavor and “moderate” to “fragrant” in aroma. It can be served at a range of temperatures, which is unique among alcoholic beverages. Try it chilled, at room temperature, warm or even hot, and prepare for a lively palate evolution as the same saké takes on new flavors as it flows through the temperature changes.
Try a saké pairing or flight
While saké is extremely versatile and each kind will pair well with a variety of foods, selecting the saké that best suits each dish will further heighten the delicious synergy between food and drink. Like any great culinary adventure, the best way to do that is by delving into a saké flight or specially curated tasting menu at one of these Vancouver restaurants between November 13-30.
Ancora Waterfront Dining and Patio – Ambleside
