By Jessica Yadegaran
Monday, February 16th, 2009 at 3:14 pm in Corkheads.
California sparkling wines such as J and Schramsberg have long been my favorite pairing with sashimi. But can we take a moment to recognize the beauty of a similarly dry and crisp sake with the delicate pillows of raw fish?
On a recent trip to the new Ozumo in Oakland, I was floored by their sake list: a whopping 90 brands, many that are hard to find in the United States.
I ordered the Otokoyama ($9) with my tuna belly. The brewery is one of the largest and oldest in Japan, and they’ve been making sake for more than 300 years.
It was clear as Evian in the glass with a clean, elegant finish and subtle notes of flowers both in the nose and on the palate. If you need a break from tannins and your favorite brew is out, here’s a reminder to hit our new sake bar and try this other form of high acidity and food-friendliness.
My full review of Ozumo comes out on Feb. 27 in Food & Wine.