THE DUMMY’S GUIDE TO SAKE

Woman’s Day (Australia) - - Food To Love -

RENOWNED AS OZ’S FIRST FE­MALE SAKE SAMURAI, YUKINO OCHIAI RE­VEALS HOW TO NAV­I­GATE JA­PANESE RICE WINE

IF YOU LIKE WHITE WINE...

Look for ginjo sake, made from pol­ished rice. “The more pol­ished the rice you use, the lighter and fruitier the sake be­comes,” Yukino ex­plains. “This is suit­able for those who like a light, dry and fruity style wine.”

IF YOU LIKE RED WINE...

“If you like acid­ity and a more pow­er­ful flavour, go for jun­mai – an­other style of sake that’s still pre­mium,” ad­vises Yukino. “They don’t pol­ish it too much, which means it has a lot of flavour.”

IF YOU’RE IM­PRESS­ING SPE­CIAL GUESTS...

Don’t think sake should only pair with sushi. “Pair ginjo sake with a soft cheese,” says Yukino. “If you have jun­mai or yama­hai, more com­plex-flavoured sakes, pair with ched­dar cheese or even a bar­be­cue.”

IF YOU’RE OK WITH LUKE­WARM TEMPS…

It’s a win­ner – but “don’t con­sume it too hot,” Yukino warns. “I sug­gest a 40°C to 45°C max – any­thing hot­ter cooks the al­co­hol. Or keep it at room tem­per­a­ture.”

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.