mrsake_vol4

Vol.4 BEST SELECTION BY MR. NAOYA NAMISATO GO BEYOND SUSHI CAN SAKE PAIR WITH ITALIAN FOOD?

While wine can go well with a wide range of cuisine, it is the same for sake. In fact, in recent years, there are more and more sommeliers suggesting pairing sake with Western Food. However, how well can they match each other? To find out the truth, Saketora has recently hosted a sake dinner with traditional Italian dishes and invited Mr. Naoya Namisato, a professional sake sommelier, as our commentator. 4 different kinds of sake were selected that night. Let’s read his comments to see if Italian food and sake can have a happy marriage.

Selected Sakes

  • Hakutaka,
    Junmai Daiginjo

    The same type of sake adopted by the Ise Grand Shrine, Japan's most sacred shrine. Kimito method. Rich and milky with rich flavors of rice.

  • Miwatari,
    Junmai Ginjo
    Pétillant

    A fizzy and sweet Junmai Ginjo produced under the direction of the son of Joel Robucon, the worldly-famous chef. Adopted by 3-star Michelin restaurants in Paris.

  • Hideyoshi,
    Junmai Daiginjo

    Trophy winner at 2019 IWC. Brewed using 40% polished Akiata-Komachi, rich in the flavors of rice with the hints of white flower.

  • Fukuchitose, Yamahai
    Junmai Ginjo

    A relatively light-bodied Yamahai with the notes of milk and sweetness from rice. Can be served warmed and chilled.

Prosciutto
Italian ham is salty with a buttery texture, so it is best to pair with a simple crisp sake that can cut through the oiliness and accentuate the sweetness. The Junmai Daiginjo of Hideyoshi is fresh and clean with rich flavors of rice, so it perfectly counterbalances the fattiness and saltiness in the ham, bringing out some sweetness and creating a nice harmony. Remember balance is the key to food pairing. As the Junmai Ginjo of Miwatari is fruity and relatively intense, it somehow overwhelms the ham and it might be better to have seafood with it. As for the Junmai Daiginjo of Hakutaka and Junmai Ginjo of Fukuchitose, they are made through Kimoto/ Yamahai method, so they demonstrate strong milky flavors and are fine with ham. Yet, as they are quite intense, food that is more savory may lead to a better Mariage.
-MATCH RATE-
Hakutaka ★★★☆☆   
Miwatari ★★★☆☆
Hideyoshi ★★★★★   
Fukuchitose ★★★☆☆
Prosciutto
Italian ham is salty with a buttery texture, so it is best to pair with a simple crisp sake that can cut through the oiliness and accentuate the sweetness. The Junmai Daiginjo of Hideyoshi is fresh and clean with rich flavors of rice, so it perfectly counterbalances the fattiness and saltiness in the ham, bringing out some sweetness and creating a nice harmony. Remember balance is the key to food pairing. As the Junmai Ginjo of Miwatari is fruity and relatively intense, it somehow overwhelms the ham and it might be better to have seafood with it. As for the Junmai Daiginjo of Hakutaka and Junmai Ginjo of Fukuchitose, they are made through Kimoto/ Yamahai method, so they demonstrate strong milky flavors and are fine with ham. Yet, as they are quite intense, food that is more savory may lead to a better Mariage.
MATCH RATE
Hakutaka ★★★☆☆   
Miwatari ★★★☆☆
Hideyoshi ★★★★★   
Fukuchitose ★★★☆☆
Cheese Platter
While cheese and wine are the most common pair, it is still not for sake. However, the pairing concept is more or less the same – intense food with intense sake while light food with light sake. This cheese platter includes blue cheese and smoked cheese, which need a robust sake to counterbalance their savory and rich taste. The sake of Hideyoshi and Miwatari are relatively light, so I bet they will go better with appetizers such as Carpaccio. On the other hand, as most Yamahai or Kimoto sake are rich in lactic acid with the flavors of yoghurt and cream, they will be a better match with cheese. The Junmai Ginjo of Fukuchitose is rather light compared to traditional Yamahai, so it’d be nicer to pair with cheddar. The Junmai Daiginjo of Hakutaka is fuller-bodied, making itself the best pair with blue cheese and smoked cheese.
-MATCH RATE-
Hakutaka ★★★★★
   Miwatari ★★★☆☆
Hideyoshi ★★☆☆☆   Fukuchitose ★★★★☆
Cheese Platter
While cheese and wine are the most common pair, it is still not for sake. However, the pairing concept is more or less the same – intense food with intense sake while light food with light sake. This cheese platter includes blue cheese and smoked cheese, which need a robust sake to counterbalance their savory and rich taste. The sake of Hideyoshi and Miwatari are relatively light, so I bet they will go better with appetizers such as Carpaccio. On the other hand, as most Yamahai or Kimoto sake are rich in lactic acid with the flavors of yoghurt and cream, they will be a better match with cheese. The Junmai Ginjo of Fukuchitose is rather light compared to traditional Yamahai, so it’d be nicer to pair with cheddar. The Junmai Daiginjo of Hakutaka is fuller-bodied, making itself the best pair with blue cheese and smoked cheese.
MATCH RATE
Hakutaka ★★★★★   
Miwatari ★★★☆☆
Hideyoshi ★★☆☆☆   
Fukuchitose ★★★★☆
Mushroom Risotto
With cheese, butter and mushroom, this risotto is rich and high in umami, so it’d be great to pair with sake that is intense with milky flavors such as Yamahai and Kimoto. As the Hakutaka sake is creamy and malty with abundant umami, it not only goes excellently with the mushroom and cheese, but enhances the whole flavors of the dish. With the prominent yoghurt-like flavors, the Fukuchitose sake can be a nice match, but since it is lighter-bodied, I find Hakutaka perform better. As mentioned before, balance is important, so the risotto may throw the sake of Miwatari and Fukuchitose off balance.
-MATCH RATE-
Hakutaka ★★★★★
   Miwatari ★★☆☆☆
Hideyoshi ★★☆☆☆   Fukuchitose ★★★★☆(4.5)
Mushroom Risotto
With cheese, butter and mushroom, this risotto is rich and high in umami, so it’d be great to pair with sake that is intense with milky flavors such as Yamahai and Kimoto. As the Hakutaka sake is creamy and malty with abundant umami, it not only goes excellently with the mushroom and cheese, but enhances the whole flavors of the dish. With the prominent yoghurt-like flavors, the Fukuchitose sake can be a nice match, but since it is lighter-bodied, I find Hakutaka perform better. As mentioned before, balance is important, so the risotto may throw the sake of Miwatari and Fukuchitose off balance.
MATCH RATE
Hakutaka ★★★★★   
Miwatari ★★★☆☆
Hideyoshi ★★☆☆☆   
Fukuchitose ★★★★☆(4.5)
Margherita
Quattro Formaggi Pizza
Italian pizza is in general divided into tomato-based and cheese-based, and as we order both, let’s see if both of them can pair with sake. The cheese-based pizza goes well with milky Yamahai and Kimoto sake like the one of Hakutaka and Fukuchitose, but what about the tomato-based? Generally speaking, raw tomatoes are highly acid, so even when with wine, it is a risky choice because it can create a harsh sensation. It is necessary to cook them in order to lower the acidity and bring out the sweetness. As the pizza uses tomato sauce with mozzarella cheese, its sourness is greatly softened and it can pair with sake, especially those with cheesy and nutty flavors. And since basil is also added, pairing it with the lighter-bodied and more refreshing Fukuchitose seems better. The sake of Miwatari and Hideyoshi are acceptable, but they would be more stunning with seafood.
-MATCH RATE-
Hakutaka ★★★★★   
Miwatari ★★★☆☆
Hideyoshi ★★★☆☆   
Fukuchitose ★★★★★
Margherita
Quattro Formaggi Pizza
Italian pizza is in general divided into tomato-based and cheese-based, and as we order both, let’s see if both of them can pair with sake. The cheese-based pizza goes well with milky Yamahai and Kimoto sake like the one of Hakutaka and Fukuchitose, but what about the tomato-based? Generally speaking, raw tomatoes are highly acid, so even when with wine, it is a risky choice because it can create a harsh sensation. It is necessary to cook them in order to lower the acidity and bring out the sweetness. As the pizza uses tomato sauce with mozzarella cheese, its sourness is greatly softened and it can pair with sake, especially those with cheesy and nutty flavors. And since basil is also added, pairing it with the lighter-bodied and more refreshing Fukuchitose seems better. The sake of Miwatari and Hideyoshi are acceptable, but they would be more stunning with seafood.
MATCH RATE
Hakutaka ★★★★★   
Miwatari ★★★☆☆
Hideyoshi ★★★☆☆   
Fukuchitose ★★★★★
Pasta Bolognese
When it comes to Italian dishes, how can we miss Pasta Bolognese? A robust sake can complement the savory flavors in beef and tomatoes. My recommendation is the one of Hakutaka because its milky and cheesy flavors enhance the texture and flavors of the sauce as if the pasta were topped with cheese. The one of Fukuchitose is excellent too, with its refreshing texture cutting through the oiliness. The other two sakes are okay, but as talked before, balance is the key, so obviously Hakutaka and Fukuchitose do a better job here.
-MATCH RATE-
Hakutaka ★★★★★   
Miwatari ★★★☆☆
Hideyoshi ★★☆☆☆   
Fukuchitose ★★★★☆
Pasta Bolognese
When it comes to Italian dishes, how can we miss Pasta Bolognese? A robust sake can complement the savory flavors in beef and tomatoes. My recommendation is the one of Hakutaka because its milky and cheesy flavors enhance the texture and flavors of the sauce as if the pasta were topped with cheese. The one of Fukuchitose is excellent too, with its refreshing texture cutting through the oiliness. The other two sakes are okay, but as talked before, balance is the key, so obviously Hakutaka and Fukuchitose do a better job here.
MATCH RATE
Hakutaka ★★★★★   
Miwatari ★★★☆☆
Hideyoshi ★★☆☆☆   
Fukuchitose ★★★★☆
Summary
When pairing food with sake, always think about if their flavor intensity can strike a balance. As Italian dishes are usually salty and made with cheese, a sake with milky notes and a rich texture such as those produced by Yamahai or Kimoto method is an ideal choice. Therefore, among the 4 sakes of tonight, Fukuchitose Junmai Ginjo and Hakutaka Junmai Daiginjo are the best option. The former is crisper and lighter-bodied, so it is especially suitable to those who like refreshing mouthfeel while the latter is more intense and fuller-bodied, so it may be preferred by those who like robust style. Personally speaking, I am quite amazed by the one of Hakutaka because it can unexpectedly complement many Italian dishes although it is the most traditional style of sake. As for Miwatari Junmai Ginjo and Hideyoshi Junmai Daiginjo, they are actually very outstanding, but since they show more fruity notes with lesser lactic acid, they would go better with simpler dishes such as seafood.