Cheese and sake pairing: another kind of gastronomic pleasure
The cheese and sake pairing is a very important gastronomic association that will conquer your palate. We show you how.
This idea emerged last summer during the second edition of the best sake contest in Paris, Kura Master. The contest’s goal is to increase the Japanese drink exposure among the French culture. This, with the hope that someday, it can be found right next to the national wines in all French menus.
Among the 70 participating judges, there were sommeliers and French professionals of the food industry; chefs and even catering professors from gastronomy schools. The 212 winning sakes underwent a selection process similar to the method from wine tasting.
While the awards were being given, pairings with cheese and sake were offered at a conference organized by Marion Flipo and Xavier Thuizat, president of Kura Master.
Among suggestions, Marion recommended:
- A Sweet Sake (Ginjo, Daiginjo, Junmai Ginjo), with Brillat-Savarin and goat cheese.
- Sweet and aromatic sake (Ginjo, Daiginjo), with Tomme de Savoie cheese, Cantal entre deux, and goat cheese.
- Pronounced sake (Junmai, Tokubetsu Junmai), with Saint-Nectaire and 12-month Comté cheese.
- Aged Sake (Koshu), with 24-months Comté cheese, and a strong Stilton.
Forget about the same old and get more creative. Ready for a new experience?
Don’t drink and drive. Enjoy responsibly.
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