Sake-Pairing Swiss Cheese & Hatsumago Kimoto Tradition

Recommended Sake-Pairing Hatsumago Kimoto Tradition

Since sake is often combined with delicacies such as caviar, we would like to show you its versatility in combination with THE Swiss delicacy: Cheese! I now serve you the “Cherry Blossom” from Dewazakura, a ginjō from Yamagata Prefecture. Special features of this brewery are the use of “cherry blossom” yeast and Dewa-san-san rice. This is typically moderately fragrant, often sweet rather than dry, and complex. Sake is a perfect fit here, as we serve neither blue cheese nor red cheese, it mirrors the impression of Swiss cheese with the umami component and its creaminess. The Swiss cheeses are all from the region, but they are all packaged in an “Asian” way – Küssnachter Riserva with umeboshi, ginger & Madras curry. The “cherry blossom” supports the interplay of the fruit, complements the salty taste and brings harmony. In intensity and finish, it plays on the same wavelength as the cheese. Enjoy!

初孫 Hatsumago Kimoto Tradition

Brewed with the Kimoto method, this award-winning sake has mellow umami and vibrant acidity. An all-rounder sake that pairs well with any kind of food.

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