How does Chris Johnson pair sake with food?

I pair sake the same way you would wine. When you’re doing pairings, you can do a couple of things. You can do what we call parallel pairing, which is grabbing a flavor in the food that’s also in the sake or the wine. You can do something that’s kind of like interlocking your fingers and figure out where the sake might fill a gap; for instance, where there’s herbaceous notes in a salad, this sake might have fennel in it so it picks up the flavors of the salad.

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