What’s Chris Johnson’s favorite food-and-sake pairing?

One of my favorites is the black sea bass carpaccio at Cherry with our Kinka nama sake. There’s this beautiful acidity to the carpaccio and the sake has this soft floral, round note that plays off the fish really well.

I also love oysters with sake. I don’t use a lot of the mignonette; I like to just eat the oyster. So, for me, if I pick a really acidic sauvignon blanc or other white wine, it’s taking away from the flavor of the oyster. If you really like the flavor of the oyster, sake is perfect. A West Coast oyster has that creaminess with little cucumber and melon notes, and sake has great melon notes in it all the time. Pair a ginjo sake with an oyster from the West Coast — it’s perfect.

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