The ancient art of sake brewing, recognized by UNESCO, has a history that predates wine. Despite this, rice-fermented beverages remain less prominent in the United States compared to their grape-based counterparts. While wine is readily available in most grocery stores and restaurants, sake often appears only in Japanese establishments. To uncover the reasons behind this disparity, Chowhound engaged in a conversation with Jeni Van Nortwick, the trade head at Sake ONO. This article delves into the perception of sake within the American culinary landscape and explores its versatility beyond traditional boundaries.

Van Nortwick expressed her desire for people to appreciate sake not just for its craftsmanship and versatility but also for its rich historical background. Rice alcohol fermentation has been practiced in Japan for thousands of years, yet it has long been considered an afterthought or confined to Japanese cuisine in the U.S. The culinary world mirrors societal perceptions, often leading to certain foods and drinks being labeled as "default" while others are seen as "foreign." By breaking these preconceived notions, we can fully embrace the diverse and adaptable nature of all food and beverages.

Sake offers much more than meets the eye. Its flavors vary widely, from fruity nigori sakes to floral daiginjo varieties. These different types pair beautifully with various dishes outside of traditional Japanese fare. For instance, nigori sake's sweet notes complement fruits, cakes, and cheese, while daiginjo and ginjo varieties enhance seafood and pasta dishes with their smooth profiles. Junmai sake, with its dry and earthy taste, pairs wonderfully with fried and marinated meats.

Van Nortwick posed an intriguing question: why should there be limitations on where and how one enjoys sake? She pointed out that it's common to find Czech pilsners in Mexican restaurants or South African sauvignon blancs in Indian eateries. So, why not enjoy a junmai daiginjo with cioppino at an Italian restaurant? By focusing on ingredient compatibility rather than rigid cultural associations, we can broaden our horizons and discover new and exciting flavor combinations.

Moving forward, embracing sake's versatility could transform the American dining experience. Breaking free from conventional pairings opens up endless possibilities for culinary exploration. With its deep-rooted history and diverse flavor profiles, sake stands ready to take its rightful place alongside other esteemed beverages in the American food scene.