Sake is experiencing a renaissance, and fortunately, the Hokuriku region is home to a wealth of exceptional varieties. Coupled with the region’s abundant seafood, which pairs perfectly with sake, Hokuriku is known for its rich food culture.

 

For many Japanese, Hokuriku is synonymous with a gastronomic paradise, and it’s no surprise.

 

With its superb selection of sake and food, the region invites exploration of the art of sake pairing, which can further elevate our daily lives.

 

In this feature, Hokuroku delves into the theory behind sake pairing, with insights from Noriko Ikemori, a sake sommelier and innkeeper of the renowned Kura Stay Ikemori in Himi City, Toyama.

 

We’re also joined by the president of a nationally acclaimed sake brewery and the owner of a distinguished sake bar in Ishikawa.

 

For those who savor fine sake and authentic Japanese cuisine, be sure to read both parts through to the end.

 

Masayoshi Sakamoto
Editor-in-chief, Hokuroku

 

 

Related: Hokuriku Sake and Food Marriage: A Live Demonstration Dialogue with Sake Master and Sake Sommelier (Part 2)