春季鲜食,日料酒起

A Pairing Guide for Japanese Food and Wine

春意浓，花正好，恰是一年最鲜美的日子。总让人忍不住想吃那讲究“精美时鲜”的日本料理（以下简称“日料”）。红色的三文鱼，洁白的米饭，金黄色的天妇罗，黑褐色的紫菜，黑色的香菇，绿色的时蔬……黑、白、黄、红、绿，日料的五色在一溜长桌上绽放，恰是最精致的春日斑斓。这个时候，怎能少一杯酒？如果只选清酒，未免单调，但日料跟葡萄酒搭配，是否会有惊喜？这一期，我们约上本刊执行主编、美食美酒专栏作者Annie Cai和获得CMS国际侍酒师认证、法国国家级侍酒师、沐辰学院餐饮项目负责人杨有彬（Gary），一起用清酒和葡萄酒，探索日料配酒的奥秘。话不多说，春季鲜食，日料，酒起!

Spring, beginning of the year, as weather gets warmer, as cherry blossoms bloom and many seasonal vegetables and fruits get picked, it’s really a good timing to enjoy the delicate Japanese cuisine.Ever considered pairing Japanese cuisine with a glass of wine? What’s the difference when a Japanese food pair with Wine and Sake, Follow this pairing guide, meet the surprising match between Japanese food and wine.