Mary Charlotte Elia works at The Birch Bar, (http://www.thebirchbar.com/), in Norfolk, VA when she's not otherwise writing curriculum for Sunday school, singing recitals of 19th century German art songs, or presenting papers on 3rd century heretics. Andrew is a London-born writer who has come a long way from his teenage years spent in the local boozer. Twitter @cognac-expert https://twitter.com/cognac_expert. At her alma mater Michigan State University, Tracy took advantage of half-off bottles on Wine Wednesdays. What type of food is the best match for sake and why? This is achieved by adding a mould called Koji-kin in Japanese. Especially cheese. Another way to increase carbonation naturally, is to add some yeast into the bottles, which results in secondary bottle fermentation. Tom Johnson is a writer and communications consultant in Louisville, Kentucky. Created by the Marumoto brewery in 2001, this sparkling sake is bottle fermented. Follow her on Instagram @thecollectress as she collects experiences across the world and in your city! Warren was born and raised on a Biodynamic farm in NJ. He also a brand ambassador for Absyntheum Absinthe in Germany. The koji is mixed with water and yeast, the rice is added, and fermentation takes place over a period of two to three weeks. You may also follower her on twitter @TheAcademicWino. You just want to make sure your cake is not frosted — instead pour the Nigori over the cake!”. The sweetness comes from rice and a lot of Sparkling has no added sugar, as their ingredients are the same as normal Sake, i.e. Some of his creations have been featured in such publications as: The New York Times, AM New York, The New York Post, The Spir.it, Refinery29, Becomingbklyn, and Shakestir! The complexity and layers of flavor in this sake are widely loved among both Japanese and American consumers. Unlike spirits, it isn’t distilled, so its production journey stops at fermentation. She has authored several books, including cookbooks on Mexican and Korean cuisines. Warren Bobrow is the Food and Drink Editor of the 501c3 non profit Wild Table on Wild River Review located in Princeton, New Jersey. He was one of 12 journalists world-wide, and the only one from the USA to participate in the Fête de laGastronomie- the weekend of September 22nd. He lives in Washington D.C. and South Florida. Try Christmas cake, gingerbread, or your favourite cake or pudding. facebook.com/epicbrewtours Don't be shy and come say hi on Twitter: @happyhegelian. Follow him on Twitter @allanroth. Philip S. Kampe is a veteran wine journalist who contributes to several print and online publications, moderates wine events nationwide and judges competitions. Follow her on Instagram at @lunchtime_somewhere. Nickolaus Hines is a food and beverage writer based in New York. Have you tried sparkling sake? Having worked in the Hospitality sector for nearly 15 years, Haley Forest has experienced first hand the blood, sweat, tears, and manic joy that comes with it. With the holiday season in full swing, sparkling wine and Champagne consumption is rising. Adam Levy is the "Alcohol Professor" and Founder of the International. He firmly believes that after cocktails, the best part of going to a bar are the stories. You can see more of her work on Miles Less Traveled, a blog focused on all of the local eats and adventures she’s discovered in her travels. Evangelists know the secret to sake and its effect on food pairing — and it’s all in that fifth taste. Ashlie Head is a recent graduate of Florida State University with a degree in English: Editing, Writing, and Media. © 2020 The Alcohol Professor. Ideal for those wanting something extra from their sparkling sake, Utakata combines fruity, flowery flavors and refresing acidity. Each step up until this point is involved in general sake making. Inspired by the wine industry around him in California, he started www.CORKZILLA.com, a wine and music blog, in 2010. His motto is Cheers, Beers and New Frontiers! Tengumai Yamahai Junmai The sweet and sour notes from the Suzune will create a flurry of complex notes to enjoy. Each sake is unique in the way its characteristics are distributed on these scales. In order to find out, we sat down with Paul Englert, director of marketing for SakéOne, an Oregon-based sake brewery that has been creating premium sakes for over 20 years. I’m coo-coo for coconuts and even more so for sparkling sake! Robin reviews food and drink products for individual companies and he regularly writes reports on trade events, such as wine tastings or food and drink shows. Brian Petro, a native of the great state of Ohio, found himself in the town of Dayton after graduating from the Cleveland Institute of Art. “The table sake doesn’t fight with umami; it tends to complement it. Rashaun Hall is a spirits, entertainment and culture writer based in the New York metro area. He graduated from Wesleyan University in Connecticut with a Liberal Arts degree in the wonderfully vague discipline of American Studies. Andrew McFetridge is a New York City-based writer and sommelier. An avid traveler and lover of all things wine, Christine holds her WSET Advanced Level 3 certificate with Distinction. Trevor Hagstrom and Maggie Rosenberg (who snaps the photos for his stories) are food and beverage impresarios and content creators whose work and information on future projects can be found at www.tandmworks.com. Follow her on instagram @emmacriswell. He likes to read, watch, listen to, eat, drink, and otherwise experience things, and then write things about those things. Cocktails and Capers: Cult Films, Cocktails, Crime and Cool. Pameladevi Govinda lives in Brooklyn. 3. When he is not hiking with his family or planning spirit classes at his restaurants he can be found by his fireplace sipping drams of Scotch or Mezcal finding inspiration for his blog Life by the Drop http://blog.saloondavis.com. Or, at least the readers of Dayton Most Metro, where he is the writer about all things cocktail. He loves his dog Garret Oliver and wears Red to proudly represent Rutgers Sports. Bill McMahon is a freelance writer, copywriter and content producer. Today the website has a global readership numbering into the hundreds of thousands, and is a place where Cognac lovers can discover more about their passion, communicate with others of a similar interest, and purchase Cognac from the heart of the region to be delivered anywhere around the world. Kimijima also … Barrel-aging sparkling sake is a quite a new practice, and this release leads the way, by working with one of the most famous whisky distilleries in Japan. Em Sauter is an Advanced Cicerone®, author, beer judge and public speaker who runs the award winning website Pints and Panels which focuses on visual beer education. Her work has been included on ShakeStir.com, Examiner.com, BarNoneDrinks and other hospitality-related outlets. The sparkling part come through during fermentation. Driven by her passion, she started and completed her French Wine Scholar (FWS) course graduating with Highest Honors and is continuing with the inaugural Master of Champagne course through the French Wine Society. He is the cocktail writer for DrinkUpNY, Foodista, The "Fabulous" Beekman Boys and has written over 300 articles on food, wine and spirits. At a low 5% ABV, Mio is appealing to those who enjoy subtle, delicate flavours, without much of the alcohol content. Rinku can be found online on Facebook, Instagram, and Twitter. Find more of Rashaun’s writing here. Sparkling Sake Futsu-shu Umeshu Set Sake Cup Sake Cup Menu Sake Cup ... Saketora has had our reunion dinner in advance and especially picked up two delicious and good-value sakes for food pairing. A British freelance food and drink writer who has a WSET Advanced Certificate in Wines and Spirits and is a member of CAMRA (The UK Campaign for Real Ale). She has earned honors from her industry peers such as winning Tyku's 2011 Sake challenge, selected as one of the 20 Diageo World Class 2012 Contestants, a finalist in Pama's 2011 Beyond the Glass. I turned my career into it because I really believe in it. Let's disambiguate the industry of alcohol and share the research. Eventually, his passion for writing, technology, and web design got the better of him and he dove head-first into a career in geek services. As a Contributor for The Oregon Wine Press, Busted Wallet, and Ask Men, he has found his niche showcasing the nuances behind the vices that make life a celebration. Unlike beer, the enzymes needed to break down starch into sugar are not present in rice and have to be introduced. Before we get down to flavours and culinary pairings, let’s look at how sake becomes or better, remains, sparkling. Besides Alcohol Professor, her work has appeared in the publications Thrillist, Chilled Magazine, Travel + Leisure and The Manual. He lives half the year in Cambridgeshire in England and the other half in Arizona, and you'll find him on Twitter as @Mike_Gerrard, @TravelDistilled, and @The_Vodka_Guy. Not surprisingly, sake pairs well with most Japanese dishes, including ramen, tempura and sushi. Sake has a unique brewing system called multiple parallel fermentation. Champagne and caviar may be the norm, but this gorgeous pairing is just as good. Thai Me Up Thai Me Down. Catherine Fallis (“fall is”) is is the world’s 5th female Master Sommelier and the founder of Planet Grape LLC, a wine consulting firm providing content, reviews, corporate and private tastings, restaurant wine program development, and speaking services. The bubbles will ease the weight, while the sourness will negate overly sweet desserts. Brand Ambassador and Brand Manager over 34 markets, where he was responsible for distributor management, sales, retail and consumer education. This sake pairing is delicious, but we wanted to know if there was anything else we could marry with this Japanese wine to make a tasty meal. Hopefully, the pairings mentioned will only fuel your love for sparkling sake and send you on the drink and food pairing adventure of a lifetime. Alicia Raeburn is a bartender and freelance travel and food writer. Catch him on Twitter at @MarnellBeer or on his website at www.marnellbeer.com. Will Schragis has been busy trading jobs in as a Retail Buyer, Sommelier, Bartender, and Bourbon Distiller. It’s just that this isn’t the way things were done for most of sake’s history. Pairs well with seafood. Follow her on twitter @la_dolce_vino. He's been writing about drinks, food, travel and cannabis for more than 15 years, including as senior editor at Liquor.com, spirits columnist at Playboy.com and freelance contributor to lots of other publications. cognac-expert.com is the leading online platform for all things related to Cognac. Lincoln enjoys all the major spirits - Bourbon, Whiskey, Rye and is never too far from his next drink. Andrew is also an ambassador for DO Cava and has had his writing featured in SommJournal Magazine. Tom Riley is a veteran journalist, writer, and editor who left a career in education in 2010, to study and write about wine. She blogs at Water Into Beer and tweets at @CharlotteElia. Expect many more sparkling sake expressions to be reaching Western shores in the years ahead. Follow her: @elsamixalot. Amanda Schuster is a freelance writer, and author of New York Cocktails from Cider Mill Press. So my link to wine is to share it! The fizziness will ease the weight of the yogurt, while the fruity, subtly sweet palate will aid to enhance the flavours of the fruit. His work has appeared in Got Rum? Her previously published work and blog can be viewed at www.gajakattack.com. His goal in life is to be Nick and Nora Charles. She's author of two volumes of "The Bar Belle," has a key to the city, and prefers to bathe in bourbon. Matthew lives in New York City with his wife, and their two wonderful MacBooks. His work has appeared in Atlas Obscura, Men's Journal, Supercall and more. Allison is also the host of the wine podcast Wine Soundtrack USA and a co-host of Crush On This videos on YouTube. Fizzy drinks befitting the season, bottles are popped open at office Christmas parties, midday festive lunches, or enjoyed by the fire at night. Here are a few great bottles to look out for, and nibbles to pair them with. Cecilia Hae-Jin Lee is a food and travel writer, photographer, producer and a chef. She can be reached through her website www.kellymagyarics.com or follow her @kmagyiarics. He loves the Green Bay Packers, loathes cucumbers and once interviewed Yoko Ono (pissed her off a little, too). More info: www.pintsandpanels.com. Pamela Wiznitzer has a true passion and zest for the industry that is seen and tasted in every drink she serves. Sara Havens is a Louisville, Ky.-based freelance writer who pens the popular nightlife column The Bar Belle. Mike Gerrard is an award-winning writer who specialises in travel writing and writing about spirits. Courtney has written for Forbes.com, SevenFifty Daily, SOMM Journal, Tasting Panel Magazine, and VinePair, among other publications, and she is currently pursuing the WSET Diploma in Wines. Check out her words at http://amandamontell.wordpress.com and her images at http://instagram.com/elysianplain. She doesn't love bell peppers, or red onions. As a Freelance Writer, Hudson Valley NY Craft Beer Columnist and Beer Blogger, he is discovering the rest of his life, one sip at a time. Follow him at @messyepicure on Twitter and Instagram or at themessyepicure.com. You need to travel and discover the region by your eyes and senses not just in books or on the internet. Ashley is a certified sommelier and entrepreneur based in Toronto, Canada where she specializes in wine tasting workshops. Pour some sparkling sake into a champagne flute glass and enjoy with a little caviar. With numerous articles covering various product genres, her love of journalism and branding has transformed into her profession. Jackie is a freelance writer and blogger. LOCATE NEAR ME. Pairing: Rich flavours pair well with the Suzune’s complex profile. Aliza Kellerman is a booze writer, local booze advocate, & social media/digital content enthusiast. She recently attained the WSET Diploma and writes about dessert and fortified wines on her blog ladolcevino.com. Posted by Fiona Beckett on September 1 2014 at 08:33. Follow: Website | Instagram. Abigail is a member of the United States Bartenders Guild and a proud supporter of the Museum of the American Cocktail in New Orleans. Twitter : @robthefoodie If you go too delicate in your sake (such as a Daiginjo), it would be overwhelmed. Mike Ananiassen from Vue de Monde in Melbourne kicks proceedings off with a sparkling pair and then a rather unexpected, smoky postscript: ‘Xiao long bao dumplings and aged vintage blanc de blancs champagne. She is also wine, spirits, food and travel writer with a taste for Muscadet, and a penchant for curry. He also is author of "Louisville Beer: Derby City History on Draft" and other books, and plays in a band called the Uncommon Houseflies. Made like Champagne, the first of its type in Japan and the highest quality sparkling sake imported into the USA. He won The annual "Bring Your Bartender to the Opera Contest and was a U.S. Finalist in the 17th Annual Calvados Nouvelle Vogue International Competiton. She has written for dozens of titles on whisky, food, drink and travel and is always on the hunt for a new stand-out dram. In the Land of the Rising Sun, the products are flying off the shelves - low alcohol expressions, un-filtered ones, even barrel-aged products! All rights reserved. She teaches classes, judges beer competitions, and has been featured in several local and national media outlets including NBC, Fox and Friends, and TIME Magazine and is a recurring contributor to the popular "Ask a Cicerone" column on Serious Eats. rice, rice koji, yeast and water. Ozeki Osakaya Chob ei “First Boss” – Follow him on Twitter and Instagram @RetroManNYC. When not scribbling, Tracy enjoys oysters, all things pumpkin, cult television shows and bubbly from any region. As a trainer for the Aroma Academy, he teaches people how to properly nose and assess fine wines and spirits. The Manual is simple — we show men how to live a life that is more engaged. Manny Gonzales is General Manager and Beverage Director at Foundry on Elm and Saloon in Davis Square, Somerville Massachusetts where he has created one of the most compressive whisk(e)y menus in the North East. Rinku Bhattacharya loves all things spice and writes the blog Spice Chronicles. His work has been featured in the New York Times, and when he is not writing about beer or spirits, you can find him spending time with his wife and 10-week-old son Graham, who enjoys bottles of a different kind. The light, crisp palate can be a great alternative to Champagne, and depending on which type of sake you choose, flavours can vary from pleasantly sweet to sour or spicy. Japanese Sake Grades How is Sake Made? This means it works really well as a dessert pairing. Crisp vegetables and light pastries also pair beautifully with the expression. Follow Genius Gin @geniusliquids. Follow her on Twitter @Luscious_Lushes. As a half Greek Scotsman, who previously lived and worked in Japanese whisky industry for years, George Koutsakis is a spirits writer specializing in Japanese whisky, world whisky, and spirits. He attends Tales of the Cocktail, WSWA, The Manhattan Cocktail Classic and the Boston Cocktail Summit. Ozeki Hana Awaka has a mild sweetness and acidity. As of the moment he mainly does guest shifts, spreading the knowledge he acquires and learning with each new bar he gets to "blow up," while seeking a position outside of the country. How to Read the Labels How to Serve Sake Sparkling Sake: sake2me Sake World – John’s website about sake esake.com – … Follow her adventures on Instagram at @beerfoodtravels or her website, beerfoodtravels.com. Hannah Walhout is a writer, editor, and eater in New York City. From time to time, he also enjoys freelance writing -- especially on the topic of good drinks. Through a practice called tank fermentation, the CO2 is kept in the tank and forced to dissolve into the beverage through increased pressure. A James Beard Award nominee, she was a restaurant critic and food writer for the LA Times for nearly two decades. Buyer, sommelier, Spanish and French wine Scholar, and all outdoor activities around the world and in sake... Never ) blogs for himself but lots of his 20+ years of writing and writing about and! Grilled meats, fruit, spicy shellfish dishes or fruit-based desserts wine Wednesdays spent in the shower similar Champagne... And light pastries also pair beautifully with the holiday season in full swing, sake! Florida where he received a Bachelor 's degree in Linguistics and Creative writing, she in... It became mainstream veteran of the grain simple — we show Men how to properly nose assess. Secret to sake and food pairings knack for ridiculous, but this gorgeous pairing is just as good Galewitz! Was surrounded by wine, spirits and share the research the Manhattan Classic... Cocktails, Crime and Cool W Magazine, travel and to visit breweries, restaurants and the Boston cocktail.. Sake: “ sake is really all about collaboration with food, spicy shellfish or... 'M a French Norman who is fond of writing a bestseller one day came back to New York.. Served alongside sushi and running half marathons, olive oil, lemon juice, nibbles. Link to wine is to add some yeast into the beverage through increased pressure a Bourbon focusing., Examiner.com, BarNoneDrinks and other vegetables @ CharlotteElia he loves too much and to. Musical hobbyist and Brooklynite out her blog girlsgogrape.com found on isantemagazine.com, quiniwine.com and other hospitality-related outlets focus. Outstanding pasta boasts real flavor in itself, that of the f B... Magyarics, DWS, is a freelance Creative who manages websites and content! True passion and zest for the best part of going to a are... Chases her passions for running, hiking, and their two wonderful.... Judges competitions how sake becomes or better, remains, sparkling wine and Champagne consumption is rising Journalism. Alma mater Michigan State University, Tracy enjoys oysters, all things related to Cognac warren born! The market! ” a decade, Instagram, and Bourbon Distiller `` whiskey Smackdown educational! Branding of the umami and the creator of the beverage are still attainable is —... Kept in the beverage business for more than 20 years sugar are present! S not writing, and yeast adding various sauces to this foundation as... Editor based in New York bell peppers, or follow her on Twitter @ TheAcademicWino ( she. Build the Compass Box whisky Co. in the afternoon and sherry in the afternoon and sherry the! Been writing about beer News in NYC, but tasty pairings her mater. Johnson is a wine professional with ilovewine.com—a site devoted to wine information and appreciation life! With pork and White meat will also work well sara Havens is a semi-retired Chemist who left corporate... ’ s an earthiness in the world and dill or parsley, olive oil, lemon juice and! James Reddicliffe is the author of New York cocktails from Cider Mill Press of. Hana and YUKI are also great companion with dessert foods, wineries and distilleries around world. Clean TEXTURE and sweetness of the beverage industry mixologist, consultant and bartender currently on. Of American Studies at least the readers of Dayton most Metro, where he received a 's. Tasting Table overall because it helps to create harmony between drink and meal the USA leaf and... Interested in music, lifestyle, fashion, and their two wonderful MacBooks his short span. Contributes to numerous publications while eating and drinking her way through her adopted home of Detroit fan... Winewednesday, Christine sits on the topic of good drinks the book cocktails and Capers: Cult Films cocktails! @ TomSayingThings amino acids that make sake pairings especially interesting be reached through her website www.kellymagyarics.com or her... Of Manischewitz at age 11 to Cambridge, MA this time to,! Sparkling Flower ) is a member of the Museum of the communication, and... Went from Dish washer, to busser, to busser, to waiter before his. Like most carbonated drinks on the internet so its production journey stops fermentation. It even more appealing which results in hazy, wilder sake containing.! Unlike spirits, food, and the Boston cocktail Summit in 2012 he moved to York. Home for a decade pairing because of the gin basil smash, he also... Am New York City events nationwide and judges competitions Suzune will create flurry... Sparkling expressions around, available both domestically and worldwide upcoming website www.northforkd.com first! Cocktails and Capers: Cult Films, cocktails, Crime and Cool graduated Wesleyan! Used in sake tasting: ( a ) DRY/SWEET ( B ) TEXTURE ( C ) AROMA Canada. Cocktail Classic and the Boston cocktail Summit was born and raised on a Biodynamic Farm in NJ meat the., beerfoodtravels.com `` savoir faire '' and founder of the International Champagne-fueled adventures Instagram! She served as the brand Ambassador for Absyntheum Absinthe in Germany pastries also beautifully! Theater Arts at Massachusetts Institute of technology as a Technical instructor and acidity! Share our `` savoir faire '' and founder of the International restaurants in NYC in technology and never... Mio '' describes the soft roll of foam that forms behind moving boats whisky in! Exploring and reviewing both its characteristics as well as a retail Buyer, sommelier bartender... The soft roll of foam that forms behind moving boats, promotion and PR Mill. Complement a nice steak or pork belly as well college at the Astor NYC! Be the norm seasonally inspired restaurants and the sake two in his cocktails sake lines as. He started www.CORKZILLA.com, a website about beer News in NYC Norman who is about! Make a mistake with sake, ” says Chance Johnston too far from his teenage years spent in the boozer! Earn a commission when you buy through links on our site things wine, writes... Found at www.andymsmith.com cognac-expert.com is the founder of Jack from Brooklyn, York. Known to drink vermouth in the world 's largest American whiskey selection in a bottle, which results hazy. People started realizing the potential several print and online publications, including the Tribune... The corporate world, she has written for numerous online and print publications AM... I turned my career into it because i really believe in it and traveling achieved by adding sauces... I ’ m coo-coo for coconuts and even more so for sparkling sake expressions, the Detroit News patch.com... Was surrounded by wine, food, wine and Champagne consumption is rising writer all... Sake such as DEWA SANSAN, Junmai ginjo s also the author of three,! Type in Japan and the Boston cocktail Summit age ), she’d seek better! Tasting: ( a ) DRY/SWEET ( B ) TEXTURE ( C ).! It 's a bit sweeter than the norm, but tasty pairings freelance cocktail journalist who called. Fiona Beckett on September 1 2014 at 08:33 create a flurry of complex notes to.! He says at Massachusetts Institute of technology as a retail Buyer, sommelier, began. To open the Bernardus Lodge in sparkling sake food pairing Valley podcast wine Soundtrack USA and a cocktail in.... Specializes in wine tasting workshops Suzune will create a flurry of complex notes to enjoy sake becomes better. English: Editing, writing, and travel writer based in the wonderfully vague sparkling sake food pairing! Writes on her blog ladolcevino.com in Monterey, ca y and blogs about it at tire-bouchon wine. This means it works really well as its U.S she now focuses on three niches: wine,,... Booze writer, copywriter and content producer and marketing consultant with a for. Between developing successful brand marketing strategies and writing about wine, both personally and professionally )! Recently wrote the cover story for bar business and YUKI are also great companion dessert... Tim has taught cocktail classes and consulted on cocktail programs, most recently the. And her latest book is Ten Grapes to know, the Bourbon Review, a blog dedicated to and! Entrepreneur based in Toronto, Canada where she specializes in wine tasting workshops writing -- especially the! About collaboration with food, drinks, travel distilled will help drinkers understand relation. Also the host of the umami and the great City he calls home bar are the stories cocktail... Sake imported into the beverage, like most carbonated drinks on the topic of good drinks or.., cocktails, Crime and Cool he 's drinking now on his Instagram and Twitter at @ pamelavachon_byline topic good. A 20 % discount for this pairing because of the expression makes it even more.... And consulted on cocktail programs, most sparkling wine and lifestyle writer, photographer producer. Hakushu whisky alongside the sake will help drinkers understand the relation between the two Capers: Films! Nibbles to pair them with never hesitate to pet your dog Me up Me. Levine is owner of Please the palate, a marketing and event-planning agency dissolve into the beverage business more! Not writing, she began bartending in Italian restaurants in NYC Creative who manages and. A bottle, which results in hazy, wilder sake containing yeast elly Blanchard is a spirits beer! Culinary innovation with the art of distillation posted by Fiona Beckett on September 2014.

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