Posted 16 March 2003 - 11:47 AM
I was wondering if the range of new sakes that have become available over the past decade has impacted your work at all. Have you ever been asked to pair sake with American/European cuisine?
"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.
"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."
Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM
Posted 19 March 2003 - 10:08 PM
one of my fondest Windows memories was the sake tasting/pairing for our club members - everything from seared foie gras to fried calamari.
It is a magical beverage for pairing with non-Japanese food. Wine & spirits Mag are experts in this area, and several rock star somm's have made it their specialty - eg Steven Olson and Roger Dagorn.