Andy Smith is a freelance writer, copywriter and editor based in New York. If you don't find her out at the bars, you can catch her on Twitter: @TheBarBelle and on Instagram: @BarBelle_Lou. Alicia Raeburn is a bartender and freelance travel and food writer. Pairing: Above all else, enjoying a dram of Hakushu whisky alongside the sake will help drinkers understand the relation between the two. SUGGESTED PAIRINGS Pair with cured meats, fruit, spicy Thai noodles, pizza Margherita and sushi. You just want to make sure your cake is not frosted — instead pour the Nigori over the cake!”. This practice results in hazy, wilder sake containing yeast. Andrew is a London-born writer who has come a long way from his teenage years spent in the local boozer. Brian Petro, a native of the great state of Ohio, found himself in the town of Dayton after graduating from the Cleveland Institute of Art. Other Italian meals that also have those umami flavors going on also go really well with table sake.”, “There is a little more elegance in Junmai Ginjo (compared to the table sake), but it still retains freshness and texture,” he says. For sake lovers, the fizziness will make the experience unique. “There’s an earthiness in the sake that goes really well with a mushroom risotto,” he says. She served as the Brand Ambassador for Adirondack Distilling Company before spearheading a digital content and social media initiative for the Royal Wine Corporation. When she's not hunting for vintage glassware, you can find her mixing Daiquiris at home or scouring New York City for the best Martinis. There are some standard foods that are considered a traditional pairing for sake and they are collectively referred to as sakana. Robin reviews food and drink products for individual companies and he regularly writes reports on trade events, such as wine tastings or food and drink shows. John went from dish washer, to busser, to waiter before finding his stride at the bar. Don’t forget served with Greek-style tzatziki sauce. Ichinokura Co. from Miyagi was founded in 1973, and boarded the sparkling sake train before it became mainstream. Jens is a freelance bartender in Dresden, Germany who decided he'd rather be a good host, than a mechanical engineer. As a lover of bubbly alcoholic beverages, you may be looking for something a little different this year, to expand your palate and keep the monotony at bay. He won The annual "Bring Your Bartender to the Opera Contest and was a U.S. Finalist in the 17th Annual Calvados Nouvelle Vogue International Competiton. She has spent time living in Mendoza, Argentina where she was surrounded by wine, both personally and professionally. At a low 5% ABV, Mio is appealing to those who enjoy subtle, delicate flavours, without much of the alcohol content. Follow the adventure at @HCForest. Eventually, his passion for writing, technology, and web design got the better of him and he dove head-first into a career in geek services. When he finds something interesting to share with the world, his occasional writings can be found on isantemagazine.com, quiniwine.com and other outlets. You can see more of her work on Miles Less Traveled, a blog focused on all of the local eats and adventures she’s discovered in her travels. Resident in Berlin since 2012, he’s been covering the German and European bar scene for Mixology magazine and has thus become well-versed in all aspects of the biz. His path has wound through the design, education, and restaurant industries, all of them adding a little something to the overall flavor of his creative endeavors. Madeline Blasberg is a Certified Wine Consultant currently working for Etching Expressions (http://www.etchingexpressions.com/) as Official Wine Commentator & Reviewer. Pamela Vachon is a freelance food, beverage, and travel writer based in Astoria, NY, officially the coolest neighborhood of NYC. Follow Genius Gin @geniusliquids. In order to find out, we sat down with Paul Englert, director of marketing for SakéOne, an Oregon-based sake brewery that has been creating premium sakes for over 20 years. An oenophile is born. Mary Charlotte Elia works at The Birch Bar, (http://www.thebirchbar.com/), in Norfolk, VA when she's not otherwise writing curriculum for Sunday school, singing recitals of 19th century German art songs, or presenting papers on 3rd century heretics. Program manager, distiller, and creator. Jackie is a freelance writer and blogger. Let's disambiguate the industry of alcohol and share the research. facebook.com/epicbrewtours Follow her on twitter @la_dolce_vino. She is the founder of One Girl's Dish, a blog dedicated to food and drink events in New York. Web : www.thewritetaste.co.uk LOCATE NEAR ME. Today, he is able to blend his educational training and passion by working as a spirits advocate and educator, consultant, brand ambassador and journalist. Gabrielle Pharms is a Texas-based writer covering all things booze, music, and travel related. Courtney has written for Forbes.com, SevenFifty Daily, SOMM Journal, Tasting Panel Magazine, and VinePair, among other publications, and she is currently pursuing the WSET Diploma in Wines. Keith Allison is a freelance writer, traveler, and professional imbiber raised in Kentucky and living in New York City. How to Read the Labels How to Serve Sake Sparkling Sake: sake2me Sake World – John’s website about sake esake.com – … Philip S. Kampe is a veteran wine journalist who contributes to several print and online publications, moderates wine events nationwide and judges competitions. Sake Meter Value:-60; Alcohol: 7%; Acidity: 2.9; Food Pairing: Matches sweet dishes and desserts Follow her on Twitter @aleezabeeza. Ozeki Osakaya Chob ei “First Boss” – John Pomeroy is the epitome of balance – in life and in his cocktails. Ever since, he has absorbed all of the liquor knowledge he can find, from culture to history to recipes, and done his best to share what he knows with the world. As a half Greek Scotsman, who previously lived and worked in Japanese whisky industry for years, George Koutsakis is a spirits writer specializing in Japanese whisky, world whisky, and spirits. Her previously published work and blog can be viewed at www.gajakattack.com. My dream is to work in Burgundy in the next few months because I really believe that to learn about wines you need to live and feel it. A James Beard Award nominee, she was a restaurant critic and food writer for the LA Times for nearly two decades. Bitten by the hospitality bug in high school and continuing through college, he used his skills to move ahead when others may have thrown in the towel – literally. More information on Japanese Sake. Chris Wertz is a veteran of the beverage business for more than 20 years. Posted by Fiona Beckett on September 1 2014 at 08:33. As it is sake, the health benefits of the beverage are still attainable. Adam Levy is the "Alcohol Professor" and Founder of the International. © 2020 The Alcohol Professor. Follow him on Instagram @BlankGlass. The Suzune range is up there with the most widely distributed and known expressions. Magazine, Chilled, Distiller, as well as other publications covering a range of subjects related to Spirits, Travel, and the fun world of Tiki. Connect with her on Twitter at @lennie7vk. LeNell Camacho Santa Ana once boasted the world's largest American whiskey selection in a retail store in her eponymous Brooklyn shop. cognac-expert.com is the leading online platform for all things related to Cognac. Ben is a technology marketing executive, award-winning former journalist, lifelong music fan, and wine adventurer, always willing to try something new. Rinku Bhattacharya loves all things spice and writes the blog Spice Chronicles. Please follow her @winenshine. More information at his website www.robinrobinsonllc.com, From his first sip of wine to the last Scotch tasting, Ryan has loved the craft and the journey behind the bottle. That doesn't mean that you can't enjoy it with Western dishes as well. This year, Anne's very excited to represent the beer industry at a seminar for Tales of the Cocktail in New Orleans about furthering education in the spirits industry. Having worked in the Hospitality sector for nearly 15 years, Haley Forest has experienced first hand the blood, sweat, tears, and manic joy that comes with it. Allan lives in Brooklyn, New York and maintains a small piece of the internet at allanrothwhiskey.com. Check out her words at http://amandamontell.wordpress.com and her images at http://instagram.com/elysianplain. Ideal for those wanting something extra from their sparkling sake, Utakata combines fruity, flowery flavors and refresing acidity. Facebook : https://www.facebook.com/TheWriteTaste, Robin Robinson is a consultant to the craft spirits industry, where he helps small brands identify their unique narratives to penetrate and activate the marketplace and implement sales and marketing strategies. He then went on to graduate school at the University of California at Santa Cruz, where he earned his Masters in Education, as well as the credentials he needed to be an English teacher. Region: Okayama Grade: Seimaibuai: 69% Nihonshudo: -40 Acidity: 6.0 Amino Acidity: Rice: Akebono Yeast: #9 Shubo Method:Kohon Tohka Pressing: Yabuta Filtration: None Resting: Pasteurization:Once Alcohol Percentage: Rosé Sparkling Sake “Rosé Clouds” Bill McMahon is a freelance writer, copywriter and content producer. He is the cocktail writer for DrinkUpNY, Foodista, The "Fabulous" Beekman Boys and has written over 300 articles on food, wine and spirits. You can follow him at his blog The Grape Belt or on Twitter @grapebelt. Tengumai Yamahai Junmai The most popular Chiming Bells expression is known for its rich, sweet and sour profile, and secondary bottle fermentation, which gives it a pleasant, cloudy appearance. Pamela Wiznitzer has a true passion and zest for the industry that is seen and tasted in every drink she serves. Evangelists know the secret to sake and its effect on food pairing — and it’s all in that fifth taste. Follow Cognac-Expert on social media: He can be found arguing and cracking-wise on Twitter @TomSayingThings. She blogs at Water Into Beer and tweets at @CharlotteElia. He combines the two in his website, Travel Distilled. She shares her love for all things food and drink related on her blog, limerence + liquor. The sweet and sour notes from the Suzune will create a flurry of complex notes to enjoy. Andrew is also an ambassador for DO Cava and has had his writing featured in SommJournal Magazine. Together with the decent design, they are undoubtedly the best choice for CNY dinner. Emma Criswell is head of the "Grain Team" at Deussen Global Communications, a sales associate at Frankly Wines and a freelance marketing consultant for wine, spirits and culinary brands. With a degree in creative writing, a course at The London School of Journalism, and a desire to lose herself in words and dare one say it- alcohol, Danielle is one happy, creative and beverage passionate woman. Phil Galewitz has been writing about the the craft brewing industry in the Mid-Atlantic states since 2011. She found it horrendous but knew someday (when she was of legal drinking age), she’d seek out better vino. Paired with: Harushika Tokimeki, Junmai Sparkling Sake $17.99. Characteristics: Ozeki Hana Awaka (Sparkling Flower) is a refreshing, fizzy, low-alcohol sake. Sake certainly has the potential for precise, well-thought-out pairings that enhance both the food and the sake. Improve your sake knowledge and experiences by learning about sake types, brewing processes, rice polishing, pairing guidelines, and other sake tasting tips. With numerous articles covering various product genres, her love of journalism and branding has transformed into her profession. Before we get down to flavours and culinary pairings, let’s look at how sake becomes or better, remains, sparkling. Bernard Kenner is a freelance wine educator and writer. Trevor Hagstrom and Maggie Rosenberg (who snaps the photos for his stories) are food and beverage impresarios and content creators whose work and information on future projects can be found at www.tandmworks.com. Christina Brooks is a wine professional with ilovewine.com—a site devoted to wine information and appreciation. Twitter @cognac-expert https://twitter.com/cognac_expert. Barrel-aging sparkling sake is a quite a new practice, and this release leads the way, by working with one of the most famous whisky distilleries in Japan. Just make sure it’s whiskey. Sho Chiku Bai MIO, Sparkling Sake goes well with fresh fruits, ice creams, and many kind of desserts. Sake and food pairing. She is interested in the story behind the bottle: she believes the more you know about what you drink, the better it tastes. She has authored several books, including cookbooks on Mexican and Korean cuisines. Maggie Kimberl is a bourbon writer focusing on bourbon culture and tourism in Louisville and Kentucky. Pair with some Hanukkah latkes to make the pairing extra festive! Follow her on instagram: @ashliehead. Each sake is unique in the way its characteristics are distributed on these scales. Additionally, his work with Purity Vodka as their national brand ambassador has garnered him even more respect and credibility within the industry, and he regularly contributes to seminars and trainings sessions at cocktail events the world over. She can be reached through her website at pamelavachon.com, or follow her on instagram at @pamelavachon_byline. Serving And Pairing Sake: “Sake is so versatile as a food wine,” says Chance Johnston. With his active participation in the United States Bartenders Guild, New York Chapter (USBGNY) he has spent the past four years developing and solidifying relationships in the industry, affording him the opportunity to work with many of the most respected names in the business. Sparkling White (and sake) Orange Rosé Red Sweet. Club members receive a 20% discount for this product regardless of bottle quantity. When not behind the bar at SoBou, she is behind her computer screen blogging at www.ryegirlnyc.blogspot.com, or tweeting @nycbaby, though she would rather be singing in a Rock-n-Roll band. Carbonation can also be injected straight in to the beverage, like most carbonated drinks on the market. New York Contributing Editor Laren Spirer is yet another lawyer (and freelance writer) obsessed with food and drink, who also blogs at Sweet Blog o’ Mine and tweets at @sweetblogomine. Lincoln C. Chinnery III is a freelance cocktail journalist who has written for Edge Publications, AM New York, Metromix and VODA. Hannah Walhout is a writer, editor, and eater in New York City. Follow her on Twitter @gabbynikki. The Mio sake is one of the most popular sparkling expressions around, available both domestically and worldwide. Detailing the experience that goes into each libation and telling the stories that go into every glass, fuels a passion quenched only by words. He’s also the author of the book Cocktails and Capers: Cult Films, Cocktails, Crime and Cool. Pameladevi Govinda lives in Brooklyn. “The table sake doesn’t fight with umami; it tends to complement it. Follow him on Twitter @allanroth. She is working towards her WSET (Wine Spirit Education Trust) Diploma with the hopes of continuing on to become a Master of Wine. You may also follower her on twitter @TheAcademicWino. Together, they opened and managed Casa Coctel, a reservation only bar, in Baja California Sur, Mexico before landing in Birmingham, Alabama. With clarity found from sampling different varieties, she began to mock girlfriends sipping Boone’s Farm Strawberry Hill. Hopefully, the pairings mentioned will only fuel your love for sparkling sake and send you on the drink and food pairing adventure of a lifetime. Follow her: @elsamixalot. Try Christmas cake, gingerbread, or your favourite cake or pudding. She has worked at a number of wine shops in New York City. Amy Miller is a freelance wine, food and travel writer based in New York City. There’s nothing wrong with that — most of us have only had sake when it has been served alongside sushi. Ashley is a certified sommelier and entrepreneur based in Toronto, Canada where she specializes in wine tasting workshops. “Sake is really all about collaboration with food,” says Englert. When he's not behind the bar, you can find him on twitter @_tim_miner. Here’s why you should order sake at your next meal. twitter.com/epicbrewtours Allan Roth is an academic by training but a whiskey lover by the grace of God. As a trainer for the Aroma Academy, he teaches people how to properly nose and assess fine wines and spirits. Warren Bobrow is the Food and Drink Editor of the 501c3 non profit Wild Table on Wild River Review located in Princeton, New Jersey. The Manual is simple — we show men how to live a life that is more engaged. If you go too delicate in your sake (such as a Daiginjo), it would be overwhelmed. Leilani finds delight in the bittersweet and salty, and has been known to drink vermouth in the afternoon and sherry in the shower. She currently freelances for food, wine and lifestyle publications while working on her upcoming website www.northforkd.com and first book. Please follow her @winenshine. Have you tried sparkling sake? In addition to working closely on many of New York City's best cocktail programs, he has also consulted Las Ranitas, an eco-resort in Tulum, Mexico, as well as several other venues around the United States. Especially cheese. Jake Emen is a spirits, food and travel writer currently based in Washington, D.C. His drinks coverage has been published in Whisky Advocate, Eater Drinks, Tales of the Cocktail, Washington Post Express, Distiller, The Whiskey Wash, Tasting Table, and a range of other outlets. Senses not just in books or on Twitter: @ andrewtobia i @... 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