For the 7th IRA Sake On-nomi, we will be doing a Cheese with Sake Pairing! We will be working with the Cheese Ark to bring you 5 rare cheeses with 5 different sakes for pairing.
People seldom think that Sake is a natural pairing for Cheese. This is because many people only think of Sake pairings with Japanese food, and cheese does not feature heavily in tradition Japanese cuisine.
Yet, Sake and cheese have a lot in common! Lactic acid (Milk acid) features heavily in both products, and both also are very high in umami. In theory, they should synergise very well together and increase complexity!
We have 5 x 80ml of sample sakes & 5 x 15g of cheese samples in a tasting flight. This will be available for $78 per set.
For the full bottle set, we will include 5 bottles of sake together with 60g per sample of cheese at $388 (usual price $520).
We will be running a Zoom Live Video Conference for the Cheese with Sake On-nomi on Wednesday, 8 July 2020. The event will start at 8pm. The room will launch at 7:45pm for networking. To join, please purchase our Tasting Set or Full Bottle Set at our website.
For people who just want to watch, we will also be covering this tasting live on our Instagram Page
We will sms/whatsapp you the zoom meeting room on the day before the meeting! Meeting details will also be included in the tasting sets together with the Sake Details and Tasting notes.
Please note: the tasting sets will only be sent out during the late afternoon of the event day. We will bottle the samples that day to keep it as fresh as possible.
Cheese with Sake Pairing
1. Casatica Di Bufala
Soft white mould fans prepare for a different taste. Made in Italy from pasteurized Buffalo's milk, it is a nice change, and great for those allergic to cow's milk
Hideyoshi Junmai Daiginjo
Youth aroma of pineapple, lemon curd & fresh grapes. Delicate and refreshing. IWC Trophy Winner 2019.
2. Ashed Pyramid (Organic)
Made in a small dairy, this is as natural as natural gets. Made with raw goat's milk in Sweden
Gozenshu Junmai Nigori Bodaimoto
Full mouthfeel, zesty sweetness, and flavours of ripe fruit. Made with Omachi rice and the oldest sake production method, Bodaimoto.
During its 3 years aging period, this cheese is moved across caves with different humidity. Made from raw silage-free cow milk in Bern, Switzerland.
Manotsuru Junmai Ginjo
Sweet melon, straw with mineral notes. Good structure and balance.
4. Boeren Goudse Oplegkaas Precidium 5 Jaar
Not all cheese can be aged very long. This 5 year old Gouda is extremely rare and exclusive. Made from 100% silage free cow milk.
Good intensity and umami, with good lactic acid with good alcohol weight on the finish.
5. Blu del Moncenisio
Moncenisio is one of the smallest villages in Italy (pop: 36) The people there make things the old way, and are not interested to change to be acceptable to the modern world. Made with pasteurised cow's milk.
Aged for 8 years with a sherry/port nose of honey and nuts. Full bodied with rich, sweet flavours of dried fruit.
Please purchase your tasting sets at https://theartofsake.com/collections/ira-sake-onnomi
If you cannot wait, I am also running a casual sake mondays nomikai on my facebook community group. go to
https://www.fb.com/groups/sakesingapore/ for more info!
Our Previous Sake On-nomi
Sake On-nomi #6 - Namazake Selection
Sake On-nomi #5 - Sake Blind Tasting
Sake On-nomi #4 - Premium Daiginjo Selection
Sake On-nomi #3 - Unique Style Selection
Sake On-nomi #2 - Niigata Sake Selection
Sake On-nomi #1 - Dewazakura from Yamagata