My second sake in one week. In fact, my second jumnmai ginjo in one week. Using verbiage easily applied to wine: This Hakushika sake was markedly different from the Mukune. Where the Mukune was creamy and floral, the Hakushika was delicately crisp and bright with a marked acidity. The nose was flatter than the Mukune. If this sake were a wine, it would be a French sauvignon blanc.
I enjoyed the Hakushika with a pan-fried butterfish (aka black cod or sablefish) seasoned with smoky pimentón (Spanish) paprika, panko and lemon. The smoky flavors of the fish did not complement the bright notes found in the sake but instead served to obliterate them. Next time, I will try the Hakushika with salad or fish with fresh herbs or citrus.
Savored on June 7, 2007Labels: food and wine pairing, hakushika, sake