food pairing for new year

Two Good Value Sakes for Chinese Reunion Dinner
As Chinese New Year is approaching, it is about time to have reunion dinner with family and friends. With a big feast, how can you miss a nice drink? Since both Cantonese cuisine and sake are strong in umami, sake seems the best pair. Previously, Saketora has had our reunion dinner in advance and especially picked up two delicious and good-value sakes for food pairing. Together with the decent design, they are undoubtedly the best choice for CNY dinner. Let’s read the following report to see how well they can go with Cantonese food!

  • Taiheizan,
    Kimoto Junmai

    Brewed using the Kimoto method, this Junmai sake is high in umami and smooth with the flavors of cereal and rice. When it is served warmed, its rice flavor is more expressive.

    DETAILS

  • Rokkasen Rosé

    Brewed using black rice and going through the 2nd fermentation in bottle like champagne, this sake is pinkish and acidic with fine bubbles and the flavors of rice and plum.

    DETAILS

Mushroom in Oyster Sauce
Mushroom in oyster sauce is one of the must-eat dishes during CNY. To complement the earthy and savory flavors of mushroom and the sweet sauce, we may choose a fuller-bodied sake that is high in umami. Abundant in umami with the hints of cereal, Taiheizen Kimoto is a nice pair and can increase the perception of sweetness in the dish. Brewed using black rice, Rokkasen Rosé is mildly acidic with the flavors of rice and hints of plum, which perfectly balance the saltiness and sweetness in the dish, creating an excellent harmony on the palette.
Mushroom in Oyster Sauce
Mushroom in oyster sauce is one of the must-eat dishes during CNY. To complement the earthy and savory flavors of mushroom and the sweet sauce, we may choose a fuller-bodied sake that is high in umami. Abundant in umami with the hints of cereal, Taiheizen Kimoto is a nice pair and can increase the perception of sweetness in the dish. Brewed using black rice, Rokkasen Rosé is mildly acidic with the flavors of rice and hints of plum, which perfectly balance the saltiness and sweetness in the dish, creating an excellent harmony on the palette.
Chinese Steamed Fish
Steamed fish is another popular dish for reunion dinner. With the hints of yoghurt and cream, Taiheizan Kimoto is high in umami, which makes itself go exceptionally well with the soy sauce and can bring out the sweetness and freshness in the fish. Rokkasen Rosé is firm and acidic, so it not only complements the savoriness in the fish, but cuts through the fat in the sauce. No wonder both of these two sakes are great matches with steamed fish.
Chinese Steamed Fish
Steamed fish is another popular dish for reunion dinner. With the hints of yoghurt and cream, Taiheizan Kimoto is high in umami, which makes itself go exceptionally well with the soy sauce and can bring out the sweetness and freshness in the fish. Rokkasen Rosé is firm and acidic, so it not only complements the savoriness in the fish, but cuts through the fat in the sauce. No wonder both of these two sakes are great matches with steamed fish.
Roast Duck
Symbolizing prosperity, eating a whole chicken or duck is one of the CNY traditions. Chicken is lighter and leaner, so it usually goes better with a crisp and dry sake, but duck is more savory and richer, so a fuller-bodied and more complex sake will create a better balance. Both Taiheizan Kimoto and Rokkasen Rosé are marvelous matches. The umami in Taiheizan Kimoto balances well the meatiness and savoriness in the roast duck while its rice flavor elevates the richness in the Chinese marinade sauce. The acidity in Rokkasen Rosé cuts through the fat in the duck and refreshes our palette while the plummy flavor adds complexity to the meat.
Roast Duck
Symbolizing prosperity, eating a whole chicken or duck is one of the CNY traditions. Chicken is lighter and leaner, so it usually goes better with a crisp and dry sake, but duck is more savory and richer, so a fuller-bodied and more complex sake will create a better balance. Both Taiheizan Kimoto and Rokkasen Rosé are marvelous matches. The umami in Taiheizan Kimoto balances well the meatiness and savoriness in the roast duck while its rice flavor elevates the richness in the Chinese marinade sauce. The acidity in Rokkasen Rosé cuts through the fat in the duck and refreshes our palette while the plummy flavor adds complexity to the meat.