Tonight's hosts include Jesse Pugach, Advanced Saké Professional & Saké Specialist at Southern Wines & Spirits, and Liza Kaplansky of Laura Chenel/Marin French Cheese Company in Northern California. Our talented panel will be guiding us through the following saké & cheese pairings, please taste in the following order:
• Momokawa Organic Junmai Ginjo (SRP $14/750ml) with Marin French Petite Breakfast Brie
• Momokawa Organic Nigori (SRP $14/750ml) with Laura Chenel's Chévre
• Kasumi Tsuru Kimoto Extra Dry (SRP $27.00/720ml) with Laura Chenel's Ash-rinded Buchette
• Yoshinogawa Winter Warrior Junmai Ginjo (SRP $27.00/750ml) with Rogue River Blue Cheese
More and more foodies are becoming aware of the synergy of cheese and saké, particularly when you consider the element of complementary tastes in pairing. We love contrasts in food & beverage pairing, most assuredly, but we also subscribe to simple and natural pairings. Tonight's tasting should be a great adventure for the palate.
Saké and cheese both contain lactic and amino acids. For cheeses, the lactic acid contributes to aromas and flavors and also acts as an antimicrobial barrier. In the case of saké, lactic acid often imparts a creamy, buttery taste and aromas. Amino acids, found both in saké and cheese, are specifically glutamates, which when present in food or beverage, provide a richness and savory quality---aka umami.
SakéOne is one of a handful of saké breweries in America and was the first fully built out kura from rice to bottle in the United States. It has promoted quality saké in America for over two decades, both as an importer and as a domestic craft brewer, focusing on quality, heritage and innovation. SakéOne imports a boutique portfolio of Japanese regional sakés including the brands Hakutsuru, Murai Family, Yoshinogawa, Kasumi Tsuru, KIBO and SakéMoto, a premium Japanese saké developed specifically for the American market. SakéOne also produces award-winning saké for the Momokawa, G Saké, and the fruit-infused Moonstone brands at SakéOne's own kura in Forest Grove, Oregon. SakéOne is focused on expanding the enjoyment of premium saké in the United States. For further press information please contact Kimberly Charles at Charles Communications Associates at email@example.com.
Saké's presence in the American market is rapidly increasing; in the past ten years, saké has seen a 100% increase in the US Beverage alcohol market. However, most premium saké is still imported from Japan. We invite you to read the latest trade news here