This week the sake chronicles continue. Huzzah! In Part I, I explored the science of sake brewing and certain aspects that make it unique from wine and beer. A bit wonkish, I might admit, but hey, science matters. In Part II, I take to the streets (metaphorically speaking) to pair sake with cuisines outside of Japan. Unconventional insobriety.

Notwithstanding sake's great pairing potential, most are disinclined to select sake when sushi isn't on the menu. In a way, this is surprising. At last observation, Japan has chickens … and cows … and vegetables. Salad? Check. Spicy and savory dishes? Check. Fried chicken, marinated beef and seafood? Check. If sake can pair with the diversity of Japanese cuisine, surely these pairing techniques can be translated to other cuisines of the world.

Oh, they can. Wonderfully. So let’s get to it...