Hawaiian Poke is a local cold dish. Fresh seafood is cut into pieces, marinated in sauce, and served with rice. After it was introduced to Japan, many recipes will add avocado as a side dish. Compared with original rice bowl, it has an extra rich taste of soy sauce and brings out a more outstanding umami of salmon.
Salmon de SHU
Sake itself is a bit dry with a relatively strong alcohol con. When paired with salmon and avocado, the mouthfeel will be more mellow and bring out the umami of salmon.
It's the KEY
Sake has a strong aroma, so it will slightly overwhelm the sharpness of the salmon, but it can also wash away the greasiness and the slight fishiness of the salmon, so it is also a good choice for pairing.
Chanchanyaki is a local dish of Hokkaido. Local fishermen will season their catch with soy sauce and miso, fry and then stew with various vegetables. And most importantly, butter is added to make the dish richer and more attractive.
Sake itself is dry and therefore it can enhance the freshness of the salmon without being overshadowed by the mellow aroma of butter. The sake has a strong aftertaste and the it lingers in the mouth.
Iono Junmai Daiginjo
The sake is rich and goes well with the sweetness of butter, fully bringing out the umami of the ingredients. Its high alcohol content of 16% can also cleanse the greasy feeling in the mouth.
Kakinotane is a national snack in Japan, and in recent years, many people use it as a fried batter instead of bread crumbs. Compared with the fried batter, it has a thicker mouthfeel and it also brings the taste of the soy sauce from the snack, making the fried food richer in taste.
Aged 3 years
The sake itself is round, smooth and mellow, but when paired with kakinotane, it is a little pity that it loses the harmony and fails to highlight the umami of soy sauce.
It is dry and with strong umami of sake rice that bring out the aroma of kakinotane. Aftertaste is clean and therefore effectively cleanse the greasy feeling of fried food.