Cheese & Sake Pairing Onnomi #7

Cheese & Sake Pairing Onnomi #7

Cheese & Sake Pairing Onnomi #7

3 reviews
Regular price $78.00

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.

  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.

  3. Cirone

    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.

    Imayotsukasa Nishikigoi

    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.

    Hanahato Kijoshu

    Aged for 8 years with a sherry/port nose of honey and nuts. Full bodied with rich, sweet flavours of dried fruit.

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Customer Reviews
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Chen Y.
Hong Kong SAR China Hong Kong SAR China
I recommend this product


Excellent for beginners, and even for connoisseurs- challenge your taste buds, and enjoy a subtle complexity of tastes

Singapore Singapore
I recommend this product

Interesting event

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,)


Inter Rice Asia

Thanks for the review! For the bottles, if you order again, perhaps can pass back to the delivery man. Cheers!

Wai M.
Singapore Singapore
I recommend this product

Last week's sake and cheese tasting

1. Hideyoshi Junmai Daiginjo - classic sweet & silky JDG balanced with vibrant acidity - paired with a soft buffalo cheese which was mild and probably helped to give more attention to the sake 2. Gozenshu Junmai Usunigori Bodaimoto - one of past favourites and still is - paired with an ashed goat's cheese, astringent and ?chalky on it owns but the sake's body and acidity balanced it out, a union in the mouth LOL 3. Imayotsukasa Nishikigoi - heavy mouthfeel, not exciting enough for me - much better when paired with the sharp 5 year aged gouda 4. Manotsuru Junmai Ginjo - not a show stopper on its own, but pleasant easy drinking - paired with a hard cheese from cow's milk, aged 3 years, some sharpness and nice to have on it own but more delightful with the sake, haha not too serious making it a perfect snacking combo for watching TV 5. Hanahato 8 yo Kijoshu - intense, umami, "chicken essence", "soya sauce", bursting with flavour which I guess is what you get when you make sake from sake and age it - well-paired with a blue cheese, matched up in terms of intensity, and helped to mellow out the sake, but I still can't have too much. Overall, very distinct profiles & well matched that I preferred the sakes after the cheese. Again, just my personal preferences and thoughts. Well put together by the team at interriceasia

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