Wine X: Nickname, age, marital status, zodiac sign, dog of choice?
WX: When exactly did the sake obsession begin, and how was it nurtured?
WX: Who crowned you the Sake Sommelier? Did you get a crown and scepter? Do you have groupies?
WX: Sake, in four words or less.
WX: Stellar foods for which you might swap wine or beer for sake.
WX: Are there some edibles you wouldn’t pair sake with? Jell-O mold, for instance?
WX: Did they ever have an Iron Chef featuring sake? Did they call you?
WX: Do you prefer your sake straight or in a cocktail?
WX: What’s the basic difference between U.S.-brewed sake and Japanese (imported) sakes? Is that basic four buck grocery store sake plonk?
WX: So, hot or cold? Is there a thou-shalt-not, or is that sake snobbery?
WX: Sake bombs: yes or no?
WX: Your Miss America message to the world about sake.
Recipes and images courtesy of Eric Swanson/MGM Grand
||Mo Mo Martini 1 1/2 oz. Ume Shu
1 oz. peach puree
Splash lime juice
1/2 – 3/4 oz. Champagne
3 mint leaves
Mix Ume Shu, peach puree and lime juice. Shake, strain and serve in a martini glass. Add Champagne and mint leaves.
1 1/2 oz. cucumber sorbet (see below)
Mix sorbet, vodka and sake. Shake, strain and serve in a martini glass. Garnish with cucumber wheel.
6 Japanese cucumbers (or 4 or 5 regular cucumbers)
Peel cucumbers and process in a blender. Strain mixture to separate pulp from puree. Put the puree in a pot and add sugar, corn syrup and water. Bring to a boil, then cool. Once mixture is cold, add sake. Spin the sorbet in an ice cream machine 15 minutes.
1/2 oz. Chambord or creme de cassis, or creme de noyaux (for a sweeter pink look)
Mix all ingredients (except raspberry). Serve in a small grappa flute. Garnish with raspberry.
Yuzu Sake Granite
Combine all ingredients and freeze. Once frozen, break into a flaky snow with fork.
Fill martini glass with Yuzu Sake Granite (about 3 oz). Top with sake and lemon juice and stir.