How to Drink Sake with Seafood

How to Drink Sake with Seafood
Disclaimer: Some of these posts contain affiliate links. I may receive compensation if you click on these links and buy something, but, don’t worry, it won’t cost you a dime!

Everyone knows you can be a sommelier for wine, but did you know that the Sake also has its own sommelier accreditation? Our guest today, Satomi Dosseur, is one of the leading Kikisake-shi in the UK, having worked at Zuma and Roka restaurant group for 9 years, Chef Nobuyuki “Nobu” Matsuhisa and also the Park Hyatt Tokyo.

One of her goals is to get us to drink Sake with all different kinds of foods, not just Japanese. I met with her before a fantastic evening that JFOODO (Japan Food Product Overseas Promotion Center ) had organized in collaboration with The Oystermen restaurant in London. Satomi didn’t have to convince me that oysters and Sake made a great combo, but hearing the scientific reasons why they work so well together was news to me!

Want to try a Classic Martini made with Sake instead?  Here’s the perfect combination!

Here is a list of sakes that Satomi suggests:

For seafood, Konishi Silver (https://www.tengusake.com/product/konishi-silver/)  or Autumn Leaves (https://www.tengusake.com/product/autumn-leaves/)
For pizza, Rocky Mountain (https://www.tengusake.com/product/rocky-mountain/) or Purple warrior (https://www.tengusake.com/product/purple-warrior/)

All sake are available from Tengu sake who has a great, helpful online sake shop!

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