For cheese and chilled sake's sake

Sake 酒

The grain-fermented, alcoholic spirit made from polished rice grain and hailed from Japan.

Brewed like a beer, legs like a wine. Not really either.

Contains no sulfites nor tannins, and is gluten and preservative free to go down smoothly while preventing a possible nasty hangover. Its flavors range from dry, light and velvety smooth, to the more fragrant, rich and sweet varieties. Its strong aromas can take your senses away to a dreamy, little happyplace.

Sake could very well be the purest of alcoholic spirits.

Cheese チーズ

Dairy-based food product with a contended origin of discovery.

We are well aware that wine and cheese are a happy twosome. That mixing and matching
wine’s aromatics and flavors to those of its well known companion cheese, have won the world over.

We may not all however, share the knowledge that sake is a delightful addition to the cheese family. If you haven’t been a fan of partnering the rice based beverage with your fromage choices as of yet, it’s high time you introduced sake to your cheese world.

After all, sake partners brilliantly with flavorsome foods, so why not cheese?

 As a result of their varying flavors and aromas, the surprising duo interconnect magically for a match made in a fluffy little heavencloud.

Another common source the two share is they both originate from similar types of fermentation processes. 

A scattering bit of pairing suggestions:

1). Try an east meets west combo by pairing a Wisconsin cheddar with a Junmai-shu sake. The pure rice sake made only with rice and water will beautifully compliment the rich and sharp flavors available in the cheddar range.

2).  Have a crack at a rich and full Nishida Shuzoten Denshu as a good accompaniment for lighter cheese varieties.

3). The smooth finish of the light and fragrant Kaiun Daiginjo Hase Shokichi will do well with the richness of a salty blue.

its signature rectangular bottle is a cinch to spot

...and yet another cheese tip:

If you can get your hands on the seasonal, award-winning Sakura Cheese from the Kyodogakusha Cheese Fromagerie in Tokachi, Hokkaido region, you're quite the lucky dog.

Its mildly sweet and slightly salty flavor is further enhanced by including earthy, mountain cherry blossom leaves during the aging process.

...and it's a staggering beauty 

Eat it by the spoonful with a fruity dassai 50 junmai ginjo nigori, or a peachysweet pink nigori sake.

winepsych.com

Sakura cheesecake, anyone?

...

I stand by my word, sake and cheese make for an unconventional delight. With so much in common, the two were bound to become an interconnected duo.

Don't forget to drink it fresh as sake does not age well, and share with a friend.

For tradition holds, one must never pour their own sake.

If you're aching for further sake instruction, be certain to visit 

The sake world of John Gauntner

...

"You like Japanese sake Mr. Bond, or would you like a vodka martini?"
-Tanaka

"Oh no, I like sake. Especially when it's served at the correct temperature, 98.4f, like this is."

- Mr. James Bond

I too prefer my sake not terribly overwarmed, or slightly chilled. Now that you know the 007 on cheese and sake, put your big girl pants on and give it a go.

All I am saying is give cheese and sake a chance

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