In a bold debut, JFOODO launched its Discover New Harmonies with Japanese Sake series at the sophisticated Wife and the Somm, inviting diners to experience sake as they never have before. This event was more than just a sake tasting; it was a journey exploring how this iconic Japanese beverage, made from rice, water, and koji, can elevate diverse culinary flavors.
Guided by sake sommelier Greg Beck, we embarked on a tasting experience that deepened our appreciation for sake’s potential. Greg kicked off the evening with an introduction to sake’s brewing process, comparing it to beer-making while emphasizing its unique complexity that rivals fine wine. His knowledge and enthusiasm set the stage for the night, bringing each dish to life with insights into how these sake pairings can create new dimensions in flavor.
The Sake Experience at Wife and Somm
The first course, raw oyster with plum gelee, puffed wild roce, Ikura and lemon zest, was a feast for the senses, paired with the sparkling Imada Fukucho Seaside Sparkling Junmai. This pairing was a revelation; the sake’s crisp acidity brought out the briny richness of the oyster, a perfect harmony that hinted at an ocean breeze with each sip. As we moved through the courses, the creativity of the pairings shone. The King Trumpet Yaki-Kinoko, served with Niizawa Atago no Matsu Tokubetsu Honjozo, was a deeply earthy dish that highlighted the umami in both the mushrooms and the sake, with the sake’s smooth body enhancing each bite.
One of the evening’s standout moments was the maple miso glazed delicata squash, a rich dish that paired beautifully with the sake Shichi Hon Yari “The Seven Spearsmen” Junmai Hiyaoroshi. The squash’s glaze balanced sweetness and depth, complemented by the sake’s slight bitterness—a combination that lingered on the palate with each bite. The grand finale, a duck leg carnitas raviolo paired with Chiyonosono “Shared Promise” Junmai, took comfort food to an elevated level. The sake’s robust, earthy profile amplified the raviolo’s savory richness, making this dish a highlight that we won’t soon forget.
This sake pairing series, as part of JFOODO’s campaign, aims to introduce diners to sake’s versatility and potential as a companion to non-Japanese cuisine. And there’s more to come. Throughout October, renowned Los Angeles restaurants like Agnes and Kali will join in, featuring dishes such as lightly cured scallops paired with Akashi-Tai Junmai Daiginjo Genshu and dry aged yellowtail crudo with Tamanohikari Junmai Daiginjo Bizen Omachi—showcasing sake’s unique compatibility with diverse flavors and textures.
Discover the Japanese Sake Experience
Interest in sake is at an all-time high in the United States, where imports doubled between 2014 and 2022, reaching a market value of $550 million in 2023. JFOODO’s initiative reflects a cultural exchange rooted in flavor, with Category Manager Keiko Fujita describing the campaign’s mission as, “deepening and expanding the public perception of how Japanese sake pairs with food, particularly among adventurous diners and epicureans.”
For those looking to experience sake in new ways, Los Angeles is the perfect launchpad, and this campaign promises to transform the city’s dining landscape. As JFOODO partners with top restaurants, sake enthusiasts and curious foodies alike are invited to taste, explore, and enjoy the unexpected.
For more details about JFOODO’s sake pairing series, upcoming events, and to join in on the adventure, follow @pairwithsake on social media or visit japan-food.jetro.go.jp
Photo credits: Photo courtesy of JFOODO
