Drink Magazine

Extravaganza 2nd Course – Seared Scallops and Nigori Sake

By Dinocelotti @TheDabbler

For the third dish in our seven dish dinner Jess made a seared scallop with truffles, black trumpet mushrooms and cauliflower puree. For me, there were two main profiles that I wanted to consider when selecting a drink pairing. The scallops and cauliflower contributed freshness and lightness to the dish while the scallops, along with the truffles and mushrooms all contributed distinct umami characteristics.

Jess and I chose to go with a nice chilled sake, we selected the Sayuri Nigori Sake. Sayuri Nigori is a light sake with gentle umami, pear, honeydew and light floral flavor characteristics. I also just love Nigori Sakes in general, I find the added texture and mouthfeel of course filtered sake adds another dimension to the drink and the food pairing. I will say that the alcohol in this sake comes across quite strong for some as do the yeasty notes which may be too pronounced for some. I really liked it and found it worked well with the food, but I also look forward to doing some side-by-side tastings with other nigoris for future reference.

Extravaganza 2nd Course – Seared Scallops and Nigori Sake

Extravaganza 2nd Course – Seared Scallops and Nigori Sake

Extravaganza 2nd Course – Seared Scallops and Nigori Sake


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