For the 7th IRA Sake On-nomi, we will be doing a cheese and sake pairing session! 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!
This cheese and sake selection will include 5 x 80ml of sample sakes & 5 x 15g of cheese samples in a tasting flight The Full Bottle Set will be available with 60g of each cheese. This will be fulfilled and delivered on the late afternoon of 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
We will now private message participants the Zoom Room and Password after you order your tasting set. Meeting details will also be included in the tasting sets together with the Sake Details and Tasting notes.
The individual bottles will be available at a discounted rate till one week after the date of tasting.
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 Swede
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.
It was fun trying out the different cheeses with sakes. Wish the cheese monger could’ve attended too! (Btw, what to do with all the little bottles, seems a waste to throw away,)
Thanks for the review! For the bottles, if you order again, perhaps can pass back to the delivery man. Cheers!
Excellent for beginners, and even for connoisseurs- challenge your taste buds, and enjoy a subtle complexity of tastes