SAKE SCHOOL OF AMERICA
Otsumami ideas
SAKE SCHOOL OF AMERICA
Freshly popped popcorn is one of the finest delights known to humankind and is commonly known as a standard accoutrement for moviegoing, but did you know that it pairs with sake too? They’re a perfect combination; salty meeting sweet, warm buttery goodness washed down with plump, crisp Ginjo-shu, only to be followed again by another warm, crunchy popcorn morsel. You can serve this as an easy fiber-rich treat at home, but it’s perfect as a unique bar-snack, appetizer, or a treat between courses.
Toss 150g popped popcorn immediately with 1tbsp of Umami Truffle Butter and top with a pinch of moshio sea salt.
Serve with 2oz of chilled Seiden 50 Junmai Ginjo, a deep, dry sake perfect to offset the earthy flavors of the butter.
AWAJI MOSHIO
(Table Salt)
#16036 AWAJI MOSHIO, (TABLE SEA SALT) 24/250g
Toss 150g popped popcorn immediately with 1tbsp of Umami Truffle Butter and top with a pinch of moshio sea salt.
Serve with 2oz of chilled Seiden 50 Junmai Ginjo, a deep, dry sake perfect to offset the earthy flavors of the butter.
PAIR WITH SEIDEN JUNMAI GINJO
Omachi rice from Okayama prefecture was polished down to 50% of the original size, and brewed carefully and expertly in small batches. This results in a clear aroma and dense, layered flavors. Pasturized only once, so the silky, lively character and flavor are perserved.
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