Japanese food culture, Food event in Tokyo, Japanese unique ingredients and classes
Hope I have a license of kikizake-shi, sake sommelier which requires wide ranged sake knowledge including history, process to produce and those tasting.
Although I don't drink that much alcohol I learned a lot about the differences of the taste depending on the producer's region, water, kind of rice, process and more factors by tastings.
I'd love to introduce those tasting in my blog, and proudly show Kawasemi-no tabi in my first introduction.
The manufacturer of this sake is located in Niigata pref. This is a kind of Junmai-shu, which is only made from rice, sake malt and water. It tastes sweet, and containing umami, savory tastes as well.
Chocolatier Jean Paul Even states this sake, Kawasemi-no takbi, is the best matched with chocolate.
Hope you enjoy the paring of sake and chocolate. Chocolate is desirable for 70 percent of cacao.
This is recommended way to taste the pairing.
1 Sip kawasemi-no tabi in your mouth keep the sake in your mouth.
2 Add little piece of chocolate into your mouth and enjoy the marriage of those tastes.
3 Sip little more Kawasemi-no tabi and enjoy the sake taste again.
I often choose those combination for gifts. I would like to give my friend a special time to enjoy both sake and chocolate.
Hope you enjoy them too!