Up until today you've probably been pairing your seafood with a Sauvignon Blanc or your favorite white wine, but sake is very versatile and easy to pair with food, especially seafood.
Last night I dined at Kali a Michelin Starred restaurant in LA. They paired five of our seven courses with sake and I was pleasantly surprised with the pairings. The umami flavors in the sake really enhanced the flavors in the seafood; the brininess of some of the dishes really enhanced the sweet, fruity, and floral flavors and aromas in the sake.
The amino acids in sake enhance flavor components and bring out the unique flavors in fish.
oyster / mussel / uni / abalone / scallop / yellowtail / prawn Tamano Hikari, Junmai Daiginjo, Bizen Omachi
citrus nage / seagrass / rice cracker / sea grapes
Kuro Kabuto, Muroka, Junmai Daiginjo
CARAMELIZED BAY SCALLOP
romanesco / capers / grapes / cauliflower / almond
Suigei, Junmai Daiginjo, Harmony Blend
Dish available at Kali Restaurant from November 30th - December 30, 2023
LOCAL TILE FISH
smoked buttermilk burre blanc / spigarello
Hyaku. Moku Alt3
SONOMA COUNTY DUCK BREAST
squash / pistachio / date butter / seeds
Pinot Noir - Rhys Vineyards 2017
Anderson Valley, California
CHEF'S SEASONAL CHEESE fiscalini cheddar / hoshigaki
Semillon - Chateau La Rame 2018 (Sainte Croix Du Mont, France)
straus cream / salt cured egg yolk
Malmsey Madeira - Blandy's 10 year. Rich
sake is gaining momentum as a serious alternative to wine, I encourage you to pair your next seafood course with a glass of sake.
You can find a great selection of sake at Michelin starred restaurants around the world.
This Caramelized Bay Scallop pairing is currently available at Kali Restaurant from November 30th - December 30, 2023
Find out more about sake & seafood pairings at https://sake-jfoodo.jetro.go.jp/us/