Ah, glorious sake! Enjoyed by the Japanese for centuries, this delectable clear nectar made from fermented polished rice, koji, and pristine water is revered for its exquisite taste and cultural symbolism. However, outside of Japan, sake is less understood and unfamiliar to many consumers.
So, let’s talk about sake and allow us to show you how this underrated drink is a wonderful pairing for many types of food — fatty meats, sushi, vegetable dishes, and especially seafood.
Much like wine, sake complements the flavours of seafood and increases the gastronomic satisfaction factor of a meal. However, according to research by Japan Sake and Shochu Makers Association and Japan Umami Seasoning Association, sake is richer in amino acids that produce umami. As a result, sake surpasses wine by enhancing the umami flavours of food due to a synergistic effect between both them. Not only does sake accentuates the umami tastes, but this delightful rice wine also masks the unpleasant odour of seafood to elevate the whole epicurean experience.
