Friday, November 26, 2010

Thanksgiving to Sake

Since the years tend to pass by more quickly as one gets older, I notice that I haven't written here since January. Good lord. Well, here I am. Happy Thanksgiving. Though I am a huge fan of yamahai and kimoto sakes for this and other big dinner days, I enjoyed some Zinfandel yesterday. Perfectly jammy, ripe and with the perfect amount of spice. Loved it. Now, should you decide to drink some sake for your big dinner, here are a few recommendations:

Tedorigawa Yamahai Junmai, from Ishikawa. Soft, pillowy aromas of mushroom, earth and berries. Great, if not wonderful served room temperature to warm. Pair this with anything from stuffing, to turkey and even the pumpkin pie.

Masumi "Nanago" Yamahai Daiginjo, from Nagano. Incredibly rounded and rich. The smooth texture is unforgettable. You can pair this with lamb, roast pork, hell, even barbeque ribs!!

Taiheizan "Tenko" Kimoto Daiginjo, from Akita. Ripe aroma of banana and apple. Nicely layered with fruits and nuts. Great body, yet full of clarity. Absolutely love this with some sausage stuffing with apples, cranberries and walnuts.

Experiment with sake! Thats the best way to find your favorite pairing.

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