Have you ever tried sake and cheese together? It sounds weird, but they actually go well together, just like wine and cheese!
Sake is one of the ideal drinks that go well with many kinds of dishes because it contains the umami, such as amino acids. The most appealing thing about pairing sake with various foods is that the flavor of the sake changes depending on the dish you’re eating. Even while consuming the same sake, the flavor shows a totally different character when you eat different types of cheese. We would love for you to join us and try all the sake and cheese pairings. Everyone has a different sense of taste so each pairing may vary depending on the person.
We hope to have the New York community to become more open to and familiar with sake. The goal of our event is for guests to discover their favorite sake and cheese pairing and share them with others! In addition, we want to prove that sake can go well with cheese and other American dishes, since cheese is an important part of Western cuisine. We hope you’ll be able to enjoy sake in your own way!
Rei Watanabe, a top sake distributor, will invite you to explore sake by holding a small lecture on the topic. He will introduce the different kinds of sake, how they were made and give the tips of how to enjoy sake. Chiara D’Amore-Klaiman and Alexa Wilkinson from Murray’s Cheese will also be present to introduce their most popular cheese.
Guests will have the opportunity to try 6 kinds sake in mini glasses paired with 5 kinds of cheese. They will have the option of an additional sake order ($3 for a mini glass of sake).
About the Sake
Dassai 50 Junmai Daiginjo [Kosher]
A refreshing, engaging, round flavor are what make the full-bodied Dassai 50 such a popular, well-known, and delicious sake to experts and consumers in Japan and overseas. Excellent with food or alone.
Sumiyoshi Tokubetsu Junmai Goku Karakuchi
A rich and extra dry muroka (not active carbon filtered) Sake with a light yellow color and a bold taste. Known as the “Sake of Sake” because of the strong charactaristic flavor and popular among Gourmets.
Tengumai Yamahai Junmai
The seemingly effortless harmony so characteristic of Yamahai sake is ever present in Tengumai’s masterful brew. Gorgeous pale straw pour, with a funky mushroom nose to match the acidic, dry and earthy first impression. While savoring the buttery mouthfeel, one may even notice hints of walnut bread and honeyed mead, so keep your eyes peeled. When chilled, the more floral notes come into play. An absolute pleasure to drink at any and all temperatures.
Los Angeles International Wine & Spirits Competition 2013 – Yamahai & Kimoto Class – Best in Class, International Wine Competition 2011 – Junmai Sake Category – 1st Place Trophy
Senpuku Shinriki Muroka Genshu
Shinriki (Divine Power RIce) is made sake production methods from the early 1900’s. Shinriki 85 is produced via the kimoto method and is neither charcoal filtered or water-blended. It has a bountiful aromatic fragrance and flavor profile due to the smaller circumference of the brewing rice.
Shirakawago Sasanigori Junmai Ginjo
Shirakawago is superb unfiltered sake made from Hidahomare rice. Blended with Moromi (sake-mash), its mellow flavor and wealthy aroma is best enjoyed chilled or on the rocks. Awarded Silver in the Wine and Spirits Wholesaler’s of America 68th Annual Convention & Exposition Wine Tasting Competition.
Miracle Sake Junmai Ginjo
Brewed using 100% Asahi rice co-developed by Kikuchi Shuzo pursuant to the pesticide/fertilizer-free Kimura Natural Cultivation Method under supervision by Akinori Kimura of “Miracle Apple” fame. Miracle sake has been certified by the Okayama Prefecture Kimura Natural Cultivation Method Authority Executive Committee. Bright, Fruit-Forward, Balanced, Refreshing.
About the Cheese
All cheeses that will be served will be provided by Murray’s Cheese, a cheese company based in NYC. Please click the links below to find more information on them!
- Pawlet American Cheese Society Winner in 2015
- St. Stephen
- POINT REYES BAY BLUE
- LA PARDINA PATACABRA®
About The Speakers
Rei started working for Wine of Japan, a sake distributor 5 years ago with the responsibility of managing sales and marketing to restaurants and retailers in New Jersey and New York City. He has a wide range of sake-related knowledge such as how sake is produced, sake brands, and the sake industry in Japan and the U.S. Part of his extensive knowledge stems from his training at Kitaya sake brewery where he was part of a team that crafted sake and shochu from scratch.
Rei continues to be fascinated by how people enjoy sake and is looking forward to sharing his knowledge with more people who are new to sake.
Chiara D’Amore-Klaiman started out as a line cook working in various restaurants in New York City and Boston, gaining an appreciation for high quality products and developing an interest in cheese and wine. Chiara then left the kitchen to work in a pickle factory, then for a shellfish purveyor, before settling down as part of the wholesale team at Murray’s Cheese selling cheese to restaurant clients both here in New York City and across the country.
Alexa’s journey into the culinary arts started with a simple sip of craft beer, when she gave up a starving artist life and immersed herself into food & beverage. After 7+ years in the craft beer world & becoming a Certified Cicerone, she went to culinary school in NYC and became an Executive Chef and Food Director for several craft beer centric bars. All the while, developing a palate for food & beverage pairing. Alexa became quite taken with cheese throughout all of her years as a chef, and decided to hang up her knife roll and trade it for a cheese harp at Murray’s Cheese! She now works as a wholesale account manager, selling cheese to not only breweries and beer bars, but restaurants all over the greater NYC area and country.