Pairing Sake with Japanese Food

Pairing Sake with Japanese Food

A Sake and Food Pairing Dinner with MADOKA NUMATA, Sake Sommelier

Nihonshu wa ryori wo erabanai goes the old Japanese adage that translates as 'sake does not get into fights with food.' Indeed, drinking sake in Japan has always been accompanied by eating. Its high amino acid content makes it well suited to food, heightening the umami (savoriness), enhancing taste and emphasizing the rich savoury elements. While most grades of sake can be paired with any food, there are some guiding dos and don'ts.

Junmai Daiginjyo, the premium grade sake, should be paired with light-flavored foods so as not to disturb the fruity aroma. A Hakkaisan Ginjyo works well with sashimi and helps clean the palate. There is a wonderful synergy when the fruity and rich Junmai Ginjyo is accompanied by tempura.

Madoka Numata is a certified Kikizakeshi (sake sommelier) and sake buyer at city'super. Ms. Numata will introduce the principles of pairing sake with food as she guides us through a sumptuous 10-course Japanese meal.

Sake sponsored by City'super

Event Details

4 November 2010
3:00pm - 5:00pm

Makoto Japanese Restaurant, Shop 12, 2/F, 60 Johnston Road, Wanchai Hong Kong

HK$580 Asia Society members/full-time students; HK$680 non-members (priority to members). To register, please contact [email protected]