The title of this column leads to the natural question: “Sake with cheese?” The truth is that sake and cheese are a great match, no less than wine and cheese. I have detailed the many charms of sake in past articles, but let me remind you that sake really does go well with a wide variety of cuisines. That is the beauty of sake. Sake contains a lot of amino acids, which help bring out the deliciousness of food. Moreover, sake is not overly acidic, which contributes to its harmonious relationship with various dishes.

“Koshu” (aged sake) goes particularly well with cheese and other dairy products. Other sakes that pair well with dairy products are the “Kimoto” type (a sake brewed in the traditional way using no artificial additives) or “Yamahai” type (a sake brewed by a simplified Kimoto method), because they contain just the right amount of succinic and lactic acids. Please try one of these sakes with your favorite cheese and enjoy a wonderful taste sensation.

Some readers may not be familiar with the term Koshu, but it generally refers to sake that has been aged more than three years. Unlike freshly brewed sake, which tends to have a sharp taste, koshu is replete with mellow and mild flavors. As for its aroma, some people notice a honey like smell, or a banana or mango like fruity scent. Different varieties give off nutty, soy sauce, or other aromas. These scents characterize koshu. Due to the changing composition of the amino acids and sugar content as the sake ages, koshu gradually acquires an amber color. Regular sake retains its delicious taste as intended by the brewery for roughly one year. With koshu, however, you can enjoy the subtle alterations of its flavors over time.