The article explores the unique pairing of sake with steak, a combination often overshadowed by traditional wine pairings. It highlights the complexity of sake’s flavor profiles and its ability to elevate a dish when matched correctly with various cuts of steak. Based on personal experience from a sake masterclass, the author emphasizes the importance of selecting sake that complements the textures and flavors of different steak cuts, such as rich, full-bodied types for ribeye and more elegant varieties for leaner cuts like sirloin.
The main point of the article is that sake, often overlooked, can beautifully complement steak by considering the specific cut of meat.
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