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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