To answer this question in more detail:
Depending on the sake and cheese, there surely are many ways of enjoying them together. Like for wine, you will have to “marry” their characteristics:
-dry and subtle sake for lightly flavoured cheese such as simple cottage cheeses, yoghurt-bases mixtures or vey fresh immature cheese
-semi-dry sake for light immature Brie, Camembert, cooked Cheeses like Emmental, Basque Ewe Cheeses
-very sweet sake with strongly flavoured cheeses such as a Blue Stilton from England or an Epoisses from France.
It is a question of combining sake and cheese that do notkill each other.
Of course, this is entirely open to personal tastes and likes and subject to some personal experiment!

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