The charm of vintage sake recommended for wine lovers

If the backbone of the taste of wine is sourness, sweetness, and tannins, the backbone of the taste of vintage sake is sweetness, umami, and length of finish.

Most wines are often drunk in a slightly cold state of about 8 ° C to 14 ° C, but first try vintage sake at room temperature.

Aging depends on the sweetness of caramel and dried fruit-like flavors, the swelling umami of rice, and the lingering memory of the length of the sound of koto. The taste of rice, yeast, and length of time in years will add a touch of color to the table that is different from wine.

If you put it in your mouth with an appetizer such as prosciutto, it will smooth your tongue, and if you take it after a meal, it will produce a dessert-like sweetness and satisfaction.

Of course, as sake during meals is also possible. Please try it with dishes that allow you to fully enjoy the taste of meat such as roast beef.

The sweet and mellow aroma and the solid taste even in small amounts goes well with dishes that are generally considered to be compatible with wine, such as cheese and dried fruits. We promise it will become a new form of relaxation for wine lovers.

Article / Mr. Yasuko Kawada
President of Nagareyama Wine Club
Japan Sommelier Association Certified Wine Expert Food Coordinator
Active in planning events related to wine and food, developing menus for restaurants and companies, wine courses, styling and shooting wine and food, writing columns, etc.