We are deeply invested in the relationship between food and sake. This unique quality in sake, its meticulous ways of creating dynamic responses in food and vice versa. We research this phenomena in depth with all the Sakes in our lineup, who we pair with primarily Nordic food and Japanese food. The special relationship with food is part of how sake developed to become the drink it is today. Although that there was not a language to express this synergy concretely, the effect was well known in pre-modern Japan. Similarly as with other Koji-fermented foods such as Soy-sauce and Miso paste, the Umami content in sake is one of the most prominent components in its dialogue with food. We make ongoing explorations of this pairing potential with fresh ingredients and dishes on Instagram.