Surprisingly harmonious! How sake can shine with a cheese board.
Masterclasses are an integral part of the concept at “Shiki Sakethek.” The opening session, featuring cheesemaker Michael Kerschbaumer, even surprised sommeliers: Carinthian cheese specialties and Japanese flavors came together in an umami explosion!
BY ROLAND GRAF – 28 OCTOBER 2025
To create a space for experiencing Japanese culture, Joji Hattori has expanded his restaurant “Shiki” with a boutique and Sakethek. This time, the gathering on Vienna’s Krugerstraße had a distinctly Carinthian character: Michael Kerschbaumer brought a selection of cheeses from “Kaslab’n” at Lake Millstatt.
Sake sommelier Barbara Bahr carefully selected the sake pairings, while also providing a general introduction to the possibilities of this Far Eastern beverage. She explained that “sake pairs well with bitter flavors because it contains no tannins and has only mild acidity,” noting that it can even have certain advantages over the tannins found in wine.
This is particularly relevant because mature cheeses with their subtle ammonia notes can be difficult to pair with beverages. Red wine, in particular, reaches its limits in such combinations.
