The drink that best combines with Japanese food is Sake, which is not taken at the end, but during the dishes. It has a similar graduation to wine and not much more. Is healthier than other alcoholic beverages by not carrying sugar.
Sake according to Mayuko Sasayama
When his bad image is changed "he will triumph in Spain, I think in about five years." This is the forecast of the Sommelier Mayuko Sasayama. He works in the first and only -so far- bar of Sake de Spain, which opened in Madrid a year ago. In the bar-restaurant Shuwa shuwa there is even 60 Types of the.
He says that because many Japanese restaurants abroad offer this drink from poor quality. Also, at the end of the meal. There are some very fruity and aromatic, such as white wine; intense and dry I heard the Koshu, one aged more than three years very similar to He came from Jerez.
“I realized that people who like wine also like wine. Sake. Spain It is a country where a lot of wine is drunk and that is why I am sure it will triumph. In Paris and london it is already well known, now it plays here ».
La Spanish food is also quite similar to the Japanese, due to the presence of Raw Fish. With Spanish foods, it pairs very well, for example with the Iberian Ham. Because of its fat and because it is salty and because it is "unami", which is the fifth flavor that exists in Japan, something like "tasty". It is present in foods such as seaweed or shitake.
Also combines with anchovy, also for being salty, and with the cheese. Bill Sake It does not have a very high graduation as many think but of 15º. Only slightly more than Spanish wines, which tend to be around 13 or 14º. You can have it cold and hot, according to taste and the season of the year. Of course, you have to bring it cold from Japan.
Cocktails with this product
That makes it more expensive the price of each bottle, which is usually around 35 and 60 euros, and it has to be maintained, like wine, cold and dark. As it does not contain sugar - it is only made from rice and water - it is healthier than other alcoholic beverages. Also, it does not lower the body temperature as much as others.
Mayuko take courses tasting sommeliers of wine to introduce the sake in their restaurants. To change its image and get it into food. She offers it by the glass at her bar counter and as appetizer in cocktails made with this drink or sparkling.
Conclusion cocktails created by her as the sakemojito, sake gin and tonic, with green tea, cherry or ginger liqueur. The sparkling wine is very easy to drink, it is only 5º and comes in like a beer. Exists even Sake sparkling in jelly. The ikezo, with a peach flavor that, like the rest, in Spain sells them Tokyo Ya.
