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             Home > Recipes & More > Pairings > Sake and Parmigiano Reggiano 

            Sake and Parmigiano Reggiano

            Sake offers a broad aromatic range—from fruity and floral to earthy and complex. This spectrum allows it to balance and enhance the intense, lingering flavors of Parmigiano Reggiano. Its gentle sweetness can temper the cheese’s saltiness, resulting in a harmonious tasting experience.
            maturation
            Parmigiano Reggiano over 12 months
            Harmonious flavor with delicate hints of milk and butter. Distinct yogurt-like acidity accompanied by fresh grass and wildflower notes. Both sweet and tangy at once, with no sharp spiciness and no granularity.
            Pair it with
            Honjozo Sake
            A dry, clean approach. Honjozo is a light, dry sake with a subtle aroma and smooth texture. Its dryness and lightness make it an excellent match for 12–18 month Parmigiano Reggiano, where its delicate character blends with and supports the young cheese.
            maturation
            Parmigiano Reggiano over 24 months
            The appeal of this maturation lies in its complexity. The lactic acidity of the 24-month stage expands to reveal white pepper spice and the typical aroma of meat broth. Hints of tropical fruit and dried fruit emerge, with a granularity that starts to linger pleasantly on the palate.
            Pair it with
            Kimoto Sake
            An acidic, complex approach. Kimoto is a traditionally brewed sake known for its rich flavor, pronounced acidity, and umami. It pairs beautifully with 24-month Parmigiano Reggiano, sharing a milky character. The sake’s complexity holds up to and enhances the cheese’s depth and granular texture.
            maturation
            Parmigiano Reggiano over 35 months
            If you love intense flavors, Parmigiano Reggiano aged between 35 and 45 months is perfect for you. Expect strong aromatic intensity with pronounced spicy and smoky notes.
            Pair it with
            Aged Sake
            An umami-rich, complex approach. Aged sakes, like koshu, offer remarkable aromatic complexity. Their caramel and nutty notes match perfectly with the dried fruit and meat broth nuances of Parmigiano Reggiano aged over 36 months. This pairing creates a layered, enveloping sensory experience.