Sake Bombs, Omakase, California Rolls, and Spring Nama: A Day in the Life of a Sake Sommelier

RE: Sake Bombs, Omakase, California Rolls, and Spring Nama: A Day in the Life of a Sake Sommelier

user15947 — Mon, 01 Feb 2016 21:28:12 GMT

In addition to Mr. Morris's great post, I would like to add 2 more extra points for what I feel challenging and exiting.

1st is the Temperature. for people who has basic knowledge, Sake is a very unique beverage that you can enjoy in different temperature, I like to serve Yamahai/Kimoto sake room temperature or lukewarm when pairing with meats, I think it brings out the best of the full body, earthy sake. Just like wine, I don't like to serve sake extra chilled, but if you are pairing fried dishes, cold Honjozo will nicely refreshes the oils.

2nd is the glassware. I enjoy using multiple styles of glassware when serving multiple sakes at a omakase course. Typically, glass cup will give sake a sharper mouthfeel and ceramic will give a rounder mouthfeel. Large bowl wine glass is good with Ginjo&Daiginjo to express aromas, and I like to use masu box for Yamahai/Kimoto/Taru sake to intensify the earthiness.

All the Sake on the article were excellent sakes! I really wish it gets distributed to where I am (Dallas Texas) soon!

RE: Sake Bombs, Omakase, California Rolls, and Spring Nama: A Day in the Life of a Sake Sommelier

user7505 — Fri, 02 Nov 2012 14:35:12 GMT

Thanks Stuart, this was awesome. It very much made me want to get back to Hana and have you do your thing again. Easily my favorite meal of the year. People! Go see Stuart at Hana. Your mind will be blown.

RE: Sake Bombs, Omakase, California Rolls, and Spring Nama: A Day in the Life of a Sake Sommelier

user3619 — Mon, 29 Oct 2012 18:50:12 GMT

In my limited sake experience I agree with Stuart that junmai and honjozo are better platforms for food pairing in general, but I you can't negate the beauty of a daiginjo paired with more delicate fare... thinly sliced kanpachi with a spray of yuzu and sea salt with Kirin-zan junmai daiginjo would have to be one of my favorite memories of sake pairing....

RE: Sake Bombs, Omakase, California Rolls, and Spring Nama: A Day in the Life of a Sake Sommelier

user4860 — Mon, 29 Oct 2012 11:21:45 GMT

I enjoyed and appreciated your "live" article very much, Stuart. Thank you so much.

Coming from Japan and growing up with sake culture, I find it interesting to witness a beginning boom of sake pairing here in the US. Though as wine advocate, I want to pair Japanese food with wine, sake certainly has its place in pairing with many cuisines. One thing I found different though is that in general sommeliers here tend to recommend sake a bit too sweet and fruity throughout meal. Particularly troubling is the general attitude of sommes in high end non-Japanese restaurants who tend to recommend daiginjo all the time; well in Japan true sake lovers almost never order daiginjo but settles with junmai or jumnai ginjo at best. Perhaps American palate being a bit sweeter and heavier may warrant this trend though I still tend to think that pairing daiginjo with food is a bit overdone. What do you think?

RE: Sake Bombs, Omakase, California Rolls, and Spring Nama: A Day in the Life of a Sake Sommelier

user2363 — Wed, 24 Oct 2012 02:32:52 GMT

Thank you for sharing your experience. I feel like I was fly on the wall. Good stuff.

RE: Sake Bombs, Omakase, California Rolls, and Spring Nama: A Day in the Life of a Sake Sommelier

user2440 — Tue, 23 Oct 2012 16:10:12 GMT

Stuart,

Thank you for taking the time and sharing with us your experiences during that particular day of service. Truly enjoyed reading about the diversity of guests' requests as well as the sake suggestions you made. So glad to have the opportunity to witness through your article, a day of service with other beverage, but wine. Your pairings sounded amazing; hope to be able to visit Hana soon and enjoy your sake recommendations.

RE: Sake Bombs, Omakase, California Rolls, and Spring Nama: A Day in the Life of a Sake Sommelier

user2102 — Sun, 21 Oct 2012 00:26:57 GMT

Thanks Stuart. Drinking a glass of Kirinzon Dragon Mountain at the moment. Nice to my uneducated sake palate. Your thoughts?

RE: Sake Bombs, Omakase, California Rolls, and Spring Nama: A Day in the Life of a Sake Sommelier

user3091 — Fri, 19 Oct 2012 14:50:10 GMT

Your post was such an enjoyable read, Stuart. Thanks for sharing! Humans prefer not to be disappointed and when dealing with vast subjects such as wine and sake, I would argue that is why so few seem adventurous to explore and try new beverages beyond what they know they like. However, restaurants who value educated sommeliers, as yourself, are capable of giving the guest a remarkable experience by presenting them with another option. There is always another option that would be just as enjoyable, or perhaps more enjoyable, than their believed favorite. And, I have always noticed (every time) when a guest is presented with that other option that they find to be just as good, if not better, than that favorite choice, their level of satisfaction is that much higher than if I would have just brought them their favorite. Their horizons were expanded. I think the most important thing to keep in mind is the structural components of a wine when trying to get a guest out of their comfort zone. Avoiding a drastic change in the structure from the old favorite to the new gem is important for the first step of getting them to begin exploring the vast world of wine and beverages.

RE: Sake Bombs, Omakase, California Rolls, and Spring Nama: A Day in the Life of a Sake Sommelier

user2130 — Thu, 18 Oct 2012 19:45:37 GMT

Great post, Stuart. I think this brings up some really good "situations" for the larger sommelier community. How we deal with guests, particularly those whose interest level in our passions may not match our own. With sake, I think there is a little more room for pushing education because it is such an unknown and misunderstood beverage, but I think it would be interesting for readers to put wine in place of sake in some of these situations. If a guest came in demanding cheap Cabernet, and says he only drinks Cabernet because it is the best, would we try to get away with serving him Merlot instead? If someone comes in asking for Rombauer Chardonnay, would we bother with trying to expand their horizons? Interesting parallels.