Kimoto sake: the perfect complement for the perfect meal
Kimoto sake has a wealth of savoury flavour constituents, making it robust and acidic. Consequently, it is rarely susceptible to loss of flavour or becoming watery when drunk with food. The large amount of lactic acid in kimoto sake means that it goes well even with dishes that use butter, cream or cheese. The amino acids that characterise kimoto sake can hold their own with dishes featuring intense and savoury flavours. Kimoto sake also cleans the palate after a deliciously oily food. If a meal features especially pungent flavours, the sake can be heated to make it even more effective. Kimoto sake is not just an aperitif; it can and should be enjoyed with the meal. It suits Japanese cuisine, of course, but also Western and Chinese cooking. It is an all-inclusive, exceptionally versatile drink.
Choose a sake to match your meal
[For junmai sake]
Toro sashimi, fried chicken, red seabream steamed in sake, shrimp fritters, yose-nabe (stock flavoured), bearded clam in cream, veal steak with cream sauce, scallop terrine, chicken saute, oyster gratin, shabu-shabu (sesame sauce)
[For junmai ginjo sake]
Straw-oven lobster, charcoal-grilled red sea bream with butter sauce, foie de gras terrine, simmered conger eel, tempura, poire of Japanese flounder, scallops in cream sauce, duck in orange sauce, Chinese dumplings, bearded clam steak, smoked salmon, Peking duck
[For nama sake]
Lobster saute, tempura of prawn, conger eel or flathead, roast chicken or partridge |
