How can I pair sake and umami with the viennese cuisine? Umami is the buzz word in the world of gastronomy these days. It is a fact that along with the word and the concept, coming from Japan, it has a lot in common with sake too. Although I have some experience with the sake and loved the drink but I am not too well acquainted with it, enough to pair it with my italian menu. Can you tell me how do I go ahead with it, how do I pair the Umami and the Sake with the viennese cuisine because that is what I am planning for the new year’s party but don’t know how to go about it? Can you also tell me about the intricacies of such an experiment so that I can be careful not to over or under do it?