Match of the week
Sake and food pairing: Chilean seabass hobayaki with warm daiginjo sake
I was always taught the best sakes were served chilled but the other evening at London's Sake no Hana I got to taste a super-premium daiginjo sake at room temperature with a dish of grilled Chilean seabass and it matched perfectly.
It was part of a menu that is served as part of the restaurant’s new Introduction to Sake course* which has been devised by Hakkasan’s head wine buyer Christine Parkinson and wine writer and sake enthusiast Anthony Rose.
I’ll be writing more about the course which starts this month* but just wanted to highlight this pairing of a very delicate, fragrant clean-tasting Tamagawa ‘Kinsho’ daiginjo sake made (very surprisingly) by a British brewer Philip Harper for the Kinoshita brewing company with a piece of grilled Chilean seabass with white miso.
The sake was served warm and chilled but interestingly the warmer version was, I thought, the better match with this hot savoury dish. (And the chilled version with the sushi that followed it although it’s not traditional, as I understand it, to serve sake with rice-based dishes.)
Sake is a natural pairing for umami-rich Japanese dishes like this.
*The half day courses will take place once a month on Saturday mornings and include a tasting followed by lunch at the sushi counter for £60 per person. For dates check out the restaurant website.
If you found this post helpful and would like to support the website which is free to use please subscribe to my crowdfunder newsletter Eat This Drink That at fionabeckett.substack.com