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The Midorinoshima team
Sake pairs with an infinite number of culinary preparations, and not only Japanese ones! From aperitif to dessert, here are some suggestions for food and sake pairings. Taste varied and qualitative things in the most beautiful way!
<p style="text-align: justify;">If we were to accompany the classic New Year's Eve dinner, these two sakes are quite different from each other: a fruity and dry Daïginjo with oysters, Shuho +10, and a rich sake, fruity and sweet to go with foie gras, the perfect Hantaomoe Nature x Nature.<br /><br /><strong>2 SAKES 72cl</strong><br /><a href="https://www.midorinoshima.com/en/448-sake-shuho-junmai-daiginjo-chokarakuchi.html">Shuho +10</a> - <a href="https://www.midorinoshima.com/en/415-sake-hanatomoe-nature-x-nature.html">Nature x Nature</a></p>
<p style="text-align: justify;">With meats, a recommendation on sakes with more sustained flavors, rich and dense sakes, a marked acidity. Nothing better than a rich Junmaï in a Noto Toji style like Sogen Junmaï, and an elegant and powerful Yamhaï like Amabuki Kimoto Junmaï Daïginjo. Enough to take your dishes to another dimension.<br /><br /><strong>2 SAKES 72cl</strong><br /><a href="https://www.midorinoshima.com/en/467-sake-sogen-junmai.html">Sogen Junmaï</a> - <a href="https://www.midorinoshima.com/en/603-sake-amabuki-kimoto-junmai-daiginjo.html">Amabuki Kimoto Junmaï Daïginjo</a></p>
<p style="text-align: justify;">A partnership that makes sense. Sake and fish... Most sakes work, but let's go on the freshness and delicacy. Here is the pairings with Koi Koi, super delicate, and the very fresh because unpasteurized Shichiken Namanama. Pure happiness! <br /><br /><strong>2 SAKES 72cl</strong><br /><a href="https://www.midorinoshima.com/en/22-sake-koi-koi.htmlhttps://www.midorinoshima.com/en/22-sake-koi-koi.htmlhttps://www.midorinoshima.com/en/22-sake-koi-koi.html">Koï Koï Junmaï Ginjo</a> - <a href="https://www.midorinoshima.com/en/682-sake-shichiken-namanama.html">Shichiken Namanama</a></p>
<p style="text-align: justify;">Japanese sake works wonderfully well with cheeses. Put the theory into practice with this selection of two sakes: Hanatomoe Yamahai and Yamasan Masamune Yamahai. Very typical sake, sometimes rustic to go with soft cheeses and even hard.<br /><br /><strong>2 SAKES 72cl</strong><br /><a href="https://www.midorinoshima.com/en/474-hanatomoe-yamahai.html">Hanatomoe Yamahai</a> - <a href="https://www.midorinoshima.com/en/605-sake-yamasan-masmune-yamahai.html">Yamasan Masamune Yamahai</a></p>
<p style="text-align: justify;">Two very pretty sakes to pair with your chocolate or red fruit desserts. Wonderful chords with this suggestion on Kameman Genmaïshu, a sake made from Genmaï rice (or whole rice), and Kawasemi sake, a sweet and fruity sake. To finish the meal in a beautiful way!<br /><br /><strong>2 SAKES</strong><br /><br /><a href="https://www.midorinoshima.com/en/1-sake-kawasemi.html" target="_blank">Kawasemi </a>- <a href="https://www.midorinoshima.com/en/107-sake-hanahato-kijoshu.html" target="_blank">Hanahato Kijoshu</a></p>
<p style="text-align: justify;">A fascinating journey on the theme of sake, a choice calibrated for an unforgettable experience. Start on bubbles and lightness with Shichiken Yamanokasumi. Then Azumacho Junmaï Ginjo, the vivacity and the fruit to start your dinner. Finally, volume and depth with Sogen Junmaï.<br /><br /><strong>Composition of 3 72cl sakes</strong><br /><a href="https://www.midorinoshima.com/en/468-sake-shichiken-yamanokasumi.html">Shichiken Yamanokasumi </a>-<a href="https://www.midorinoshima.com/en/467-sake-sogen-junmai.html"> Sogen Junmaï</a> - <a href="https://www.midorinoshima.com/en/610-sake-azumacho-junmai-ginjo.html">Azumacho Junmaï Ginjo</a></p>
<p style="text-align: justify;">A proposal on freshness and vivacity, with this selection of three unpasteurized sakes, from the freshest and lively with Amabuki Ichigo Kobo, to the rich and Fukuzake Nigori Nama, until the fruity and rare Stella Muroka Nama.<br /><br /><strong>Composition of 3 72cl sakes</strong><br /><a href="https://www.midorinoshima.com/en/683-sake-amabuki-ichigo-kobo-nama.html">Amabuki Ichigo Kobo</a> - <a href="https://www.midorinoshima.com/en/483-stella-muroka-nama.html">Stella Muroka Nama</a> - <a href="https://www.midorinoshima.com/en/565-sake-fukuzake-sparkling.html">Fukuzake Nigori Nama</a></p>
<p style="text-align: justify;">Three sakes that really go outside the box, on rich and elegant flavours. Two sakes produced from little or no polished rice, Yamasan Masamune 90 and Kameman Genmaïshu, and a super neat Futsuushu sake with Sogen Kenzan. Enough to delight the taste buds and fill up with flavors.<br /><br /><strong>Composition of 3 sakes of 72 and 50cl</strong><br /><a href="https://www.midorinoshima.com/en/608-sake-sogen-kenzan.html">Sogen Kenzan</a> - <a href="https://www.midorinoshima.com/en/604-sake-yamasan-masmune-90-junmai.html">Yamasan Masamune 90</a> - <a href="https://www.midorinoshima.com/en/317-sake-kameman-genmaishu.html">Kameman Genmaïshu</a></p>
![Omakase [3]](https://www.midorinoshima.com/3618-home_default/omakase-3-.jpg "Omakase [3]")