かっぺ正宗
Today, we're pairing an Italian dish with a pure rice sake from the traditional sake brewery, Namahashiroshi.
Heated sake, of course!
The mild acidity from the lactic acidity produced by the sake's origins is perfect with the Italian tomato-based meal!
The marriage of the sake and Italian cheeses is a splendid marriage, and I am sure it is a great match for the cheese.
Ginjo or honjozo would be outclassed by Italian food. After all, the best sake is a warmed sake with a fresh yeast yeast yeast plus a little maturity.
Wine (Sangiovese, for example) will lose out, though.
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