Why not blaze a new beverage path and drink sake with Easter dinner this year! We’ve come up with seven sake to precede and accompany the traditional Easter meal.
Start things off with a fresh, lively unpasteurized sake as an aperatif to excite and prep the palate. Ichinokura Namazake (Miyagi) or Eiko Fuji Namazake (Yamagata) pair perfectly with crudites with Wasabi-Mayo dip and light finger snacks like edamame or classic deviled eggs.
When you move to the table for the main menu, the fruit and subtle sweetness of Chiyomusubi Tokubetsu Junmai (Tottori) or Nanbu Bijin “Southern Beauty” Tokubetsu Junmai (Iwate) , or the full flavored well-balanced acidity of Kagatobi Yamahai (Ishikawa) are all great complements to the salty, smokey, and sweet flavors of traditional brown sugar and mustard glazed ham.
Recommended sake-friendly side dishes such as arugula salad with lemon vinaigrette, steamed asparagus with chopped hard boiled egg drizzled with olive oil, sauteed artichoke hearts, and/or cucumber sushi rolls won’t be in supporting roles when paired with the citrusy notes Tsukinokatsura “Yanagi” Junmai Ginjo (Kyoto) or silky, smooth Shimeharitsuru “Jun” Jumai Ginjo (Niigata).
1/2 cup Kewpie Mayonnaise
1 tablespoon wasabi paste
2 teaspoon fresh lemon juice
Mix all the ingredients together. Serve with crudites.