Shochu Article on LA Times

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The world of intergrated cuisine

• Recently, wine is served in many Japanese restaurants. However, the reverse is not seen often. Especially in French or other European restaurants, customers aren’t seen bringing Japanese sake. Perhaps, diners have a preconceived notion that Sake is to be enjoyed with Japanese cuisuine while French and Italian cuisine is to be enjoyed with wine.
  
  For a familiar example, Mayonnaise from the west (allegedly originated in medieval Spain) is now a food product that is necessary in Japanese cuisine. Mayonnaise goes great with rice and used for sushi rolls, dynamite sauce and dressings. The same goes for soy sauce, which goes great as a hidden flavor for curry and with steak. Ketchup and oyster sauce is also used frequently in Japanese cuisine. Also, yuzu, dashi (kelp & dried bonito soup stock), miso, rice vinegar and many other Japanese condiments are used in Western cuisine. In the world of culinary art, condiments and food ingredients [from around the world] are fast becoming integrated.
  
  Perhaps the same can be said about the world of sake. Besides, western cuisine prepared using Japanese condiments would of course go well with sake.
  Compared to wine, Japanese sake has a deep umami flavor with little acidity, so there is no clash with Western flavors. However, for western cuisine prepared with cream sauce or rich oils, wine is usually more suitable to clean the palate in many instances.
  
  I’d like to suggest the following standards to choose Japanese sake to pair with Western cuisine.
  
  For dishes that go well with champagne, select sparkling sake
  For dishes that go well with chardonnay, try Junmai Ginjo or Daiginjo that is smooth in flavor
  For dishes that go well with Riesling, select Junmai Ginjo or Junmai with various deep umami flavors
  For dishes that go well with red wine high in tannin (tannic acid?), pair with Kimoto high in umami flavors or unfiltered Tokubetsu Junmai and Honjozo.
  
  When we start pairing as indicated above, you will discover the flavors will expand and deepen on your palates in ways that you haven’t experienced with wine, so please give it a try!