Sushi and sake go together like beer and pretzels. And the pairing has a certain appeal: When sitting at the sushi bar, drink like the Japanese, right?
Well, no, says Yuri Kato, beverage consultant and editor of Cocktailtimes.com.
“Everyone in the U.S. thinks sake is the best drink to be paired with sushi, but in Japan it is whiskey,” Kato says.
And not just whiskey, but Japanese whiskey (like Scotch but less peaty) and water on ice – called mizuwari (“mizu” meaning “water,” and “wari” meaning “to cut”). A simple enough drink, but its straightforward ingredients belie the care with which it’s made. Japanese bartenders lavish the precise care upon it that one would dedicate to the perfect martini, Kato says.