Do you think sake is only go with Japanese Food? No, no no. Sake and cheese are pairing very very well. It’s UMAMI chemistry! Basically, sake pairs naturally well with cheese because both contain lactic acid, also known as milk acid. In cheese, lactic acid contributes to the aromas and flavors, and guards against the growth of unwanted bacteria and molds. In sake, which is made with water, rice, yeast and a specific mold (koji), lactic acid adds a distinct creamy, buttery feel and a yogurt-like nose. You can taste cheese and Sake at Kurayoshi Yurakucho on the 15th of December by 3,000 yen.     DATE AND TIME 2018/12/15(Sat) … Continue reading Cheese and Sake @ Kurayoshi Yurakucho