Asahi-Shuzo

“In order to prevent the stereotypical concept of Japanese food being paired with sake taking root, we started Ăn Cơm”
 
Mr. Okoshi has been focusing on national liquors since 10 years ago.
 
“At that time cuisines worldwide started leaning towards lighter options and ingredients were embracing organic transformations. I found pairings with sake and shochu became fascinating. It’s not only for Japanese cuisine, especially for other cuisines such as French, Italian, Chinese and so on..
 
With this idea, we crafted a perspective of matching sake with exotic cuisine. By going abroad and seeing various food cultures, I decided to formulate my own ideas. Japan, especially Tokyo, has countless restaurants for French and Italian. So I focused my attention on newer Asian cuisines, especially Vietnamese, appealing in its attraction to light dishes able to use seasonal ingredients from Japan. I was convinced of this concept about five years ago.
 
Furthermore, in order to prevent the stereotypical concept of Japanese food being paired with sake taking root, we started Ăn Cơm 3 years ago to provide a place where people can experience how non-Japanese food matches sake.”
 
 
 
 
 
“With contemporary cuisine increasingly focusing on respecting ingredient flavors, I expect Kubota sake to flourish”
 
In this pairing event, He effectively employed variations in Kubota sake’s temperature to explore its flavor versatility.
 
“Balancing the weight of alcohol and dishes is one method of pairing. Weight and flavor intensity do not always align, just as there are dishes with robust flavors yet light in weight.
 
Essentially Kubota sake carries a light profile and doesn't possess significant flavor heaviness. With contemporary cuisine increasingly focusing on respecting ingredient flavors, I expect Kubota sake to flourish.”
 
 
 
 
 
“Establishing 80% logically, the remaining 20% is expressed through intuition”
 
Mr. Okoshi explained the fundamentals of pairing:
 
“Pairing is, at its core, determined logically and completed with intuition. Establishing 80% logically, the remaining 20% is expressed through intuition to explore the extent of enjoyment.
 
Whether it's sake or wine, the approach remains consistent. Therefore, it's not about Vietnamese cuisine or sake specifically; rather, each drink has its unique characteristics. It's essential to consider these aspects and decide the approach accordingly.
 
In essence, sake has less acidity, bitterness, and astringency. It generally offers a soft texture when consumed, with rich umami and sweetness complemented by alcohol. On the contrary, wine exhibits less sweetness and umami than sake, with higher acidity and some astringency, resulting in a structured, firm, and robust flavor profile.
 
This creates a distinct worldview for sake and wine as beverages, influencing their pairing even with the same meal.”
 
 
 
 
 
“The world remembered on the tongue becomes a sensation, a complete and memorable experience”
 
Okoshi implies that by trusting your own intuition, the pairing takes on your own identity:
 
“The logic lies in understanding the differences among pairing fits. It is the intuition as to which one is better after you eat it. The senses are the complex points, such as the better harmony between flavors, or the better sense of unity between textures, and so on. The ability to articulate these nuances indicates a logical organization to a certain extent.
 
Ultimately, the world remembered on the tongue becomes a sensation, a complete and memorable experience.”