日本酒を語る

Talk about sake

2021.03.05

How to drink

SAKE & CHOCOLATE

Sake goes well with various dishes around the world, and in fact it makes a fine pair with sweets, especially chocolate, the symbol of sweets. Though chocolate is often associated with snacks served for western liquors, a sake and chocolate pairing is something special having a sweet taste and fragrance that are unique to fermented foods.
Sweet sake works best with sweet milk chocolate, just like sweet white wine. However, it seems that kijoshu, which also serves as a dessert sake, matches perfectly with bittersweet and dark chocolates because they can bring out sake’s rich sweetness and that aged sake, which has a deep flavor and sweetness, works nicely with rich ganache type chocolate. Dry sake pairs well with high-cacao content chocolate or bittersweet one, while acidic, sweet and full-bodied sake pairs well with chocolates containing sweet and tart jam or dried fruits. It would be fun trying many pairings to find your perfect match.
The most important thing is the sake serving temperature. The perfect temperature is nurukan (around 40°C), which brings out the aroma. Take a sip of sake at nurukan, put chocolate in your mouth, and feel the chocolate melting slowly at the temperature in your mouth. Before the flavor disappears, sip sake again. There are also chocolate containing sake, sake to pair with chocolate, and chocolate-flavored sake. A cocktail containing chocolate liquor and sake at a ratio of 1 to 4 is recommended, too. We could say a sake and chocolate pairing is a nice mariage that would complement each other.