健康寿命を日本料理で達成

Sake world, liquor vs cuisine? ? ?

In the sake world, apart from the Japanese food world, the first thing to consider is whether the ʻcombination of food is delicious.ʼ The combination may not always be, but, in short,

the important fact is that liquor does not interfere with the cuisine. Sake has no habit like water, smell of cooking, or even the idea

that a good wine will wash away oiliness and aftertaste.

The first concept of Japanese cuisine world is that ʻThe sake chosen for the meal can not get in the way of cooking.ʼ

For example,

if eating a sushi plate at Tokaʼs restaurant, the chef would know not to serve something that would hinder the taste.

The second concept is to consider if the combination of drink is delicious.

For example, salted fish, off the coast pickles, Shuto, roe, all need

a superb tasting wine to drink that matches salt such as the salt sea

urchin.

Tightly condensed delicacies such Choi, require a sake that balances well with saltiness. The salty flavour makes drinking irresistible.

It might be more fun to experience this in a pub,

rather than at a Ryoriya, given that French Marriage pin point pairs and this food and drink does not exist in the sake world.

Shikashi, Japanese sake wine, has a similar brew.

It can properly fulfil the experience of ʻtuningʼ or ʻthird taste.ʼ

It is also surprisingly easy if you know the way to enjoy it

and are familiar with the delicious law.

It is a deeper sake found in any drink house that you can connect to many eateries.

An Introduction to Sake and Cooking Marriage

There is no concept of ʻtuningʼ and ʻmarriageʼ in sake.

Some think only of ʻdelicious wineʼ or ʻdelicious to cook,ʼ as I wrote in the previous section.

But, depending on the pairing, you can also experience the wine based ʻtuningʼ or ʻMarriageʼ with sake cuisine.

Letʼs try to introduce a practical example.