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.<\/p>\n
Start things off with a fresh, lively unpasteurized sake as an aperatif to excite and prep the palate. Ichinokura Namazake<\/strong> (Miyagi) or Eiko Fuji Namazake<\/strong> (Yamagata) pair perfectly with crudites with Wasabi-Mayo dip and light finger snacks like edamame or classic deviled eggs<\/a>.<\/p>\n When you move to the table for the main menu, the fruit and subtle sweetness of Chiyomusubi Tokubetsu Junmai<\/strong> (Tottori) or Nanbu Bijin “Southern Beauty” Tokubetsu Junmai<\/strong> (Iwate) , or the full flavored well-balanced acidity of Kagatobi Yamahai<\/strong> (Ishikawa) are all great complements to the salty, smokey, and sweet flavors of traditional brown sugar and mustard glazed ham<\/a>.<\/p>\n 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<\/strong> (Kyoto) or silky, smooth Shimeharitsuru “Jun” Jumai Ginjo <\/strong>(Niigata).<\/p>\n Kanpai!<\/p>\n Wasabi-Mayo Dip<\/strong><\/p>\n 1\/2 cup Kewpie Mayonnaise Mix all the ingredients together. Serve with crudites.<\/p>\n
\n1 tablespoon wasabi paste
\n2 teaspoon fresh lemon juice<\/em><\/p>\n