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“The class stood around the large prep table, two cheerful red pots perched on stands at each end, heated by small flickering silver cans underneath. The smell of warming cheese and wine, mellowed with the heat, rose languorously toward their faces, and they all found themselves leaning forward, hypnotized by the smell and the soft bubbling below them. Lillian took a long, two-pronged fork and skewered a piece of baguette from the bowl nearby, dipping it in the simmering fondue and pulling it away, trailing a bridal veil of cheese, which she deftly wrapped around her fork in a swirling motion.
She chewed her prize thoughtfully and took a sip of white wine. "Perfect," she declared.
Helen prepared a bite and placed the fork inside her mouth,the sharpness of the Gruyère and Emmenthaler mingling with the slight bite of the dry white wine and melting together into something softer, gentler, meeting up with the steady hand of bread supporting the whole confection. Hiding, almost hidden, so she had to take a second bite to be sure, was the playful kiss of cherry kirsch and a whisper of nutmeg.”
― Erica Bauermeister, The School of Essential Ingredients

“We need a landing pad for all this rice wine, so we order the only food they serve in this joint: chunky miso from Wakayama, purple piles of pickled plums, and a strangely delicious cream cheese spiked with sake that pairs perfectly with nearly everything we pour.
Nihonshu sneaks up on you. It goes down gently, floral and cold, coating your throat in the most positively medicinal of ways. There is no recoil, no heartburn, no palpable reminder that what you're drinking is an intoxicant- just gentle sweetness and the earthy whisper of fermentation.”
― Matt Goulding, Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture