Escape the Ordinary
A journey of
seafood and sake
To truly discover your sake journey, please use your headphones and click for audio.
More than just a flight of fancy
named Sake Sommelier of the Year in 2018, sake is more than just a drink: it's a tradition, a science and a culinary adventure. But most of all, it's a love story.
to discover more
Joshua Kalinan's love affair with sake began, ironically, when he traveled to Japan to sit for a wine exam. As he emerged from the exam, exhausted, his wife suggested trying some local food and sake.
They ended up having hirezake for the first time, a unique drink even for the Japanese, where a puffer fish fin is grilled till charred and smoky, and steeped in a hot and equally smoky sake.
The deep, delicious flavor roused him from his exhaustion and propelled him onto the path of studying sake, an experience that has proven even more layered and nuanced than his wine studies.
The deep, delicious flavor roused him from his exhaustion and propelled him onto the path of studying sake, an experience that has proven even more layered and nuanced than his wine studies.
Sake has taken on an almost mystical quality for Joshua.
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It's the combination of history and culture, the different types of rice used, the ancient stories of how it was brewed in temples.
There is just so much to it.
The Kojiki, Japan's first written history, records the first mention of sake - or nihonshu - in the country circa 712 AD, during the Nara period. In the Muromachi period (1336-1573), Kyoto boasted over 300 breweries. These soon began applying a three-step fermentation process to the alchemy of temperate climate, crystal-clear water and deeply committed craftsmanship - which came together in the creation of sake.
Today, there are over 1,400 sake breweries in Japan.
Sake has five times more amino acid than traditional white wine, therefore it is a better dining companion for seafood. Also, unlike wine, sake's aftertaste is gossamer-like, disappearing more quickly off the palate than wine's longer finish.
Here are some ideas on how to pair sakes with seafood for a new flavor experience.
Umami is the magic that happens when glutamate-rich foods, such as seafood, release glutamic acids, which join forces with the tongue's taste receptors to cause flavor to be heightened, deepened, multiplied.
Junmai
Daiginjo Omachi
Daiginjo
Genshu
Junmai Daiginjo
Yamada Nishiki
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Combining his love of sake's flavors and storied traditions and weaving them into his own tales led to him winning the Sake Sommelier of the Year title in 2018. In competition, Joshua was buoyed by his sense of adventure; one of the six competition tasks saw him pairing sake with everything from deep-fried prawns to - most challengingly - chocolate.
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Serving sake:
The intersection of tradition and the contemporary-
Choose something with a fruity nose, nothing too earthy.
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Chill it well to about 12 degrees & serve in a wine glass.
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Buy small bottles and start tasting. Keep a journal for all your tasting notes.
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Know your history, the kinds of rice, their rate of polishing, and understand the labels.
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Bring sake to life with regular tastings & accumulate a wealth of stories.
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Pair your sakes with a variety of seafood dishes to open up new flavor horizons.
what makes you learn.
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