SakeAn ancient Japanese saying, “Sake never fights with food,” only begins to hint at its pairing power. Though an age-old Japanese tradition, the fermented rice libation has recently been garnering increasing international recognition for its food pairing potential – and not just with Japanese food. The variety of sake styles actually offer diverse flavor profiles, ranging from light, floral and smooth to fruity and full-bodied. One of the main factors that affects the flavor and mouthfeel of sake is how much the grain of rice is polished. More milling results in a fragrant, lighter sake, and less milling creates a fuller-bodied, bolder sake.

Sake2In general, there are five basic types of sake: Junmai-shu, Honjozo-shu, Ginjo-shu, Daiginjo-shu and Namazake. Here is just a sampling of the different types you might find on our sake menu at Red Ginger.

Ginjo Sake

Dewazakura “Oka” Cherry Bouquet

A favorite among enthusiasts, a lovely aroma and clean taste, floral rather than fruity, a touch of pear and hint of melon.

Food pairing: salads, sashimi, summer rolls, light-flavored food. Served chilled.

ChopsticksJunmai Sake

Akitabare “Koshiki Junzukuri” Northern Skies

Rich, subdued, rounded, mild texture and earthy aroma, a well-crafted traditional sake.

Food pairing: cheese, mushrooms, chicken, fried foods, meat pastry. Served chilled.

Daiginjo Sake

Akitabare “Suirakuten” Heaven of Tipsy Delight

Aged for two years after brewing, luscious, juicy melon andmuscat grape characteristics, nuanced and gentle, fascinating.

Food pairing: cheese, sautéed mushrooms, grilled chicken,grilled seafood, fried foods, meat pastry. Served chilled.

Red-gingerTry beginning your next meal on board Marina or Riviera with a glass of sake to open up your appetite. For those new to sake, Culinary Director Franck Garanger suggests starting out with a Junmai sake, the most traditional style of sake. Cheers, or as they say in Japanese, kanpie!

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