Think you finally have a handle on food and wine pairings? Red wine with steak, so on and so forth. Rob Holder, Beverage Director and Certified Sake Professional at Scottsdale’s Roka Akor restaurant, has a few tips for upping the sipping ante at your next dinner party: sake pairings.
Junmai often goes well with fish like black cod because of its acidity and weight.
Honjozo goes well with balanced, lighter seafood. Honjozo sake is among my favorites because I think it has a great texture and flavor profile.
If you’re looking for sake that has a little more of a fragrant nose, try Ginjo or Junmai Ginjo. These options should pair well with salmon.
If you want delicate sake that is light and drinks almost like water, go for a Daiginjo or Junmai Daiginjo. I like to start here and finish with Honjozo or a Junmai because once palate fatigue sets in, you can’t really pick up on the finer points of the Daiginjo.
I like the weight of Junmai and Honjozo with meats and items from the grill.
A favorite dessert sake is Nigori. Most people will refer to these as being “unfiltered” because of its cloudy appearance and sometimes gritty mouthfeel. You tend to get more sweetness with a Nigori sake. I like what some of the producers have done with sparkling sake or even sparkling Nigori. These are fun, different and can make your meal a little more unique.
As one of the world’s premier sushi destinations, we help our guests make wine selections every day. To help you round out a delicious meal at home or when dining at our Scottsdale sushi bar, the following are some of the best sushi and wine…
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