Just what is Sake?

Sake is a rice-based alcoholic beverage popular in Japan. Rice wine is a type of alcoholic beverage that is made in a manner similar to that of beer. Sake is made from rice that has been polished to remove the outer layer, steamed, and then blended with water, yeast, and koji mold. After letting the combination ferment, the liquid is filtered and pasteurized. Sake's flavor and scent might change based on the ingredients used in its manufacturing, including the rice, water, yeast, and other additives.

Togarashi Shichimi Spice: Suiting Sake Varieties

It's vital to think about the sake's flavor and the spice's intensity when matching the two. In most cases, the heat of the spice can be mitigated by pairing it with a full-bodied, dry sake. Togarashi

Shichimi pairs well with Junmai, Honjozo, and Ginjo sakes. Those who like a sweeter flavor may also enjoy Nigori sake. Highly aromatic sakes, such as Daiginjo, are better avoided because they can mask the spice's flavor.

What Togarashi Shichimi Spice Goes Best With Sake

Togarashi Shichimi spice is best paired with sake if you take the time to think about how each ingredient will affect the other. Junmai or Honjozo, two dry, full-bodied sakes, can tame the spice's fire. On the other hand, the sweetness of Nigori sake pairs well with the spiciness of the spice. Mixing spices like Togarashi Shichimi can be tricky, so start with a tiny quantity and add more to taste. It's also important to think about the food's texture and weight when choosing a sake to complement it; delicate foods go well with delicate sakes, while hearty meals call for robust bottles.