Maggie Kimberl is a bourbon writer focusing on bourbon culture and tourism in Louisville and Kentucky. Ichinokura Co. from Miyagi was founded in 1973, and boarded the sparkling sake train before it became mainstream. His passion, interest, and curious nature about food and spirits remained powerful influences. For normal sake, these bubbles usually escape the fermentation tank, resulting in the more familiar, flat sake. Brian Petro, a native of the great state of Ohio, found himself in the town of Dayton after graduating from the Cleveland Institute of Art. There are some standard foods that are considered a traditional pairing for sake and they are collectively referred to as sakana. The sake-making process also yields a great deal of amino acids that make sake pairings especially interesting. Especially cheese. Tengumai Yamahai Junmai Colleen Newvine is a Brooklyn-based freelance journalist and marketing consultant with a passion for great cocktails and farmers' market produce. Follow him @supercasz. Shichiken Mori No So. Sara Havens is a Louisville, Ky.-based freelance writer who pens the popular nightlife column The Bar Belle. Keith Allison is a freelance writer, traveler, and professional imbiber raised in Kentucky and living in New York City. Program manager, distiller, and creator. Follow the adventure at @HCForest. More information at his website www.robinrobinsonllc.com, From his first sip of wine to the last Scotch tasting, Ryan has loved the craft and the journey behind the bottle. “Sake is really all about collaboration with food,” says Englert. Andrew McFetridge is an NYC-based Certified Sommelier, Spanish and French Wine Scholar, and self-described wine nerd. The Suzune range is up there with the most widely distributed and known expressions. You can also follow her on Twitter at @msmarysa. You can catch her at a music festival with flowers in hair and a cocktail in tote. This fermented drink can complement a nice steak or pork belly as well. Follow: Website | Instagram. Her background includes extensive work in fine dining where she has been both a bartender and a captain, (and has opinions about your table manners.) At a low 5% ABV, Mio is appealing to those who enjoy subtle, delicate flavours, without much of the alcohol content. How to Read the Labels How to Serve Sake Sparkling Sake: sake2me Sake World – John’s website about sake esake.com – … The complexity and layers of flavor in this sake are widely loved among both Japanese and American consumers. Blending her passion for the finer things with a Midwestern upbringing, Tracy likes to pair fabulous wines with Dominos Pizza and crappy Chinese food. The fizziness will ease the weight of the yogurt, while the fruity, subtly sweet palate will aid to enhance the flavours of the fruit. Nicole del Rosario is a beer and spirits enthusiast based in Leipzig, Germany. For 15 years Eric Zillier has worked as a sommelier or wine director at some of New York's finest restaurants including Veritas, Alto and Gotham Bar and Grill. A sparkling sake is a great aperitif. She gets out of bed every morning to find new ways of helping people find wines they will love. While developing his knack for identfying flavors on the plate he excelled when it came to working with spirits from distillation to the creation of cocktails. To be even more specific, they’ll probably all say what you’re also thinking right now: sushi. Abandoning the entertainment business to write (and eat) full time, Tracy now focuses her culinary and wine interests closer to home splitting time between Manhattan and the North Fork of Long Island. Pairing: Rich flavours pair well with the Suzune’s complex profile. Allan Roth is an academic by training but a whiskey lover by the grace of God. Follow him on Twitter and Instagram @RetroManNYC. Sake certainly has the potential for precise, well-thought-out pairings that enhance both the food and the sake. Devon Is a writer and producer based in Nashville, TN. You can follow him at his blog The Grape Belt or on Twitter @grapebelt. When not exploring the world or hunting around for new cuisines to try - you will find her relaxing in the garden with her head in a good book. Sake – Food Pairing Chart – Starting with Food. Twitter: @philgalewitz Instagram: Philmorebeer. “Adding sparkling water, such as San Pellegrino, will soften the alcohol and make sake easier to pair with Western food,” he says. She can be reached through her website www.kellymagyarics.com or follow her @kmagyiarics. Follow her on Twitter @Luscious_Lushes. With over 15 years of experience behind a bar, Matt is the Amazon.com of beer - if you like this, you may also like... Join him in his own personal journey of exploration and discovery on Untappd (https://untappd.com/user/mattarchambault). My dream is to work in Burgundy in the next few months because I really believe that to learn about wines you need to live and feel it. Magazine, Chilled, Distiller, as well as other publications covering a range of subjects related to Spirits, Travel, and the fun world of Tiki. Its high level of acidity makes it a great match for fried foods too. Sparkling Sake Futsu-shu Umeshu Set Sake Cup Sake Cup Menu Sake Cup ... Saketora has had our reunion dinner in advance and especially picked up two delicious and good-value sakes for food pairing. 2012 in Burgundy. Follow her on Instagram at @lunchtime_somewhere. Web : www.thewritetaste.co.uk With his active participation in the United States Bartenders Guild, New York Chapter (USBGNY) he has spent the past four years developing and solidifying relationships in the industry, affording him the opportunity to work with many of the most respected names in the business. I’m coo-coo for coconuts and even more so for sparkling sake! She has spent time living in Mendoza, Argentina where she was surrounded by wine, both personally and professionally. She has earned honors from her industry peers such as winning Tyku's 2011 Sake challenge, selected as one of the 20 Diageo World Class 2012 Contestants, a finalist in Pama's 2011 Beyond the Glass. The carbonation, too, helps this pairing excel.”, “All sake tends to have a slightly sweet taste, but Nigori sake, because of process through which is made and the eventual texture, there tends to be a perception of sweetness. Bitters, Old Men founder Zachary Feldman's origins can be traced back to the Venezuelan soldier who first told Angostura founder Dr. Johann Gottlieb Benjamin Siegert, you should really bottle this, dude. Additionally, his work with Purity Vodka as their national brand ambassador has garnered him even more respect and credibility within the industry, and he regularly contributes to seminars and trainings sessions at cocktail events the world over. Jake Emen is a spirits, food and travel writer currently based in Washington, D.C. His drinks coverage has been published in Whisky Advocate, Eater Drinks, Tales of the Cocktail, Washington Post Express, Distiller, The Whiskey Wash, Tasting Table, and a range of other outlets. The bubbles will ease the weight, while the sourness will negate overly sweet desserts. Aside from Alcohol Professor, he currently writes for Liquor.com, Saveur Magazine, Wine Enthusiast, Distiller.com, and acts as head of content for Dekanta. Nickolaus Hines is a food and beverage writer based in New York. Sparkling sake is also, usually, much lower in ABV than normal sake (around 10% ABV) making it much more accessible to sake beginners. But Sake is not restricted to these traditional items and it is time people started realizing the potential. The sparkling part come through during fermentation. Jens is a freelance bartender in Dresden, Germany who decided he'd rather be a good host, than a mechanical engineer. Lincoln enjoys all the major spirits - Bourbon, Whiskey, Rye and is never too far from his next drink. You can see what he's drinking now on his Instagram and Twitter, and see more of his work on his website. You can see more of her work on Miles Less Traveled, a blog focused on all of the local eats and adventures she’s discovered in her travels. He is currently working on a book about his experiences in the wine business. His path has wound through the design, education, and restaurant industries, all of them adding a little something to the overall flavor of his creative endeavors. Usually low in alcohol with a fuller body, it can have bubbles from natural fermentation or added-carbonation just like sparkling wine. He combines the two in his website, Travel Distilled. Sara Gorelick spends her time in the world of spirits, working as an Account Director at Colangelo & Partners by day and a freelance writer by night. He then went on to graduate school at the University of California at Santa Cruz, where he earned his Masters in Education, as well as the credentials he needed to be an English teacher. Fizzy drinks befitting the season, bottles are popped open at office Christmas parties, midday festive lunches, or enjoyed by the fire at night. She teaches classes, judges beer competitions, and has been featured in several local and national media outlets including NBC, Fox and Friends, and TIME Magazine and is a recurring contributor to the popular "Ask a Cicerone" column on Serious Eats. This paired well with a violent cheese obsession and further motivated her to eat her way through life. Phil Galewitz has been writing about the the craft brewing industry in the Mid-Atlantic states since 2011. You can read more of his articles on TodayTopReviews.com, a review site that focuses on three niches: wine, beer and cheese. in Theatre and had a wonderful eight-year career as a stage and film actor. Husband and wife team Demian and LeNell Camacho Santa Ana have over 30 combined years in the beverage industry. They are currently working on a children's book Mommy & Daddy are Bartenders in honor of their daughter Damiana. In addition to working closely on many of New York City's best cocktail programs, he has also consulted Las Ranitas, an eco-resort in Tulum, Mexico, as well as several other venues around the United States. Ideal for those wanting something extra from their sparkling sake, Utakata combines fruity, flowery flavors and refresing acidity. She founded Planet Grape Wine Review and her latest book is Ten Grapes to Know, The Ten and Done Wine Guide. 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