The Art of Pairing Sake with Food that Sake Masters Think about (Second Part)

This two-part episode started with the story of making a mini bar set for guests at the inn with a sake bar Kura Stay Ikemori in Himi City, Toyama Prefecture.


In the first part, “The Art of Pairing Sake with Food that Sake Masters Think about (First Part)” we learned the theory of sake pairing.


We also knew the foods from Harry Cranes, a whiskey brand in Japan, that went well with ​sake; that could become a hint on how to make a mini bar set.


In the second part, based on the sake pairing theory in the first part, Ms. Ikemori will consider a mini bar set of Harry Cranes foods and sake.


Besides, Yusuke Shimoki comes to Kura Stay Ikemori. He is a well-known sake master and runs Washu Bar Engawa at Yamanaka Onsen in Ishikawa Prefecture. He joins to consider the minibar set and improves the usual menu served at the bar through a tasting.


Learning sake paring will deepen more with Mr. Shimoki; he will also talk about the marriage theory going beyond pairing.


The second part may well be valuable for people involved in the food and beverage industry, not only sake lovers. If you haven’t read the first part, please read it before you enjoy this second.


Masayoshi Sakamoto

First Editor-in-chief, Hokuroku