Blog Thread
- Compatibility of Japanese Sake with Food
Japanese Sake : All Japan News,Inc
https://en.bloguru.com/JapaneseSake_AllJapanNews
introduction
By All Japan News,Inc
Yuji Matsumoto
Master Sake Sommelier
Finalist of the 2nd World Sake Sommelier Competition. Graduated from Keio University Faculty of Law, Department of Political Science. Worked for Nomura Securities for 10 years. Former president of California Sushi Academy Former chief of planning dept. at Mutual Trading. Currently working for Kabuki Restaurant Corp. as a Beverage Manager of Sake.
Kosuke Kuji
Fifth Generation / Brewery Owner
Nanbu Bijin, Inc.
Born May 11, 1972. Entered Tokyo University of Agriculture's Department of Brewing and Fermentation. In 2005 became the youngest person ever to receive the Iwate Prefecture Young Distinguished Technician Award. In 2006 was selected to be a member of the board of trustees of his local alma mater, Fukuoka High School. Currently is featured in a number of media outlets including magazines, radio, and television.
*Positions of Public Service: Chairperson, Cassiopeia Corporation Youth Conference; School Board Member, Fukuoka High School, Iwate Prefecture, Vice-Chairman, Technology Committee, Iwate Prefecture Brewers and Distillers' Association.
Ayaka Ito
Owner of BESHOCK Ramen Sake Bar
Born in Nagoya, Aichi prefecture. Started going abroad including the US, Canada, and South Korea to study and deepen knowledge while still in high-school. Encountered with Japanese sake in Tohoku, while being involved in a long-term volunteering activity for the Great East Japan Earthquake. Sake of Miyagi, a famous region for sake making, was so impressive- ”I didn’t know such delicious domestic sake existed in Japan!” BESHOCK was opened in San Diego to let the world know the goodness of Japanese sake and Japanese cuisine for a responsibility as a specialist/Sake sommelier.
Ryuji Takahashi
Regional Sake Specialty Store "Ji Sakeya" Owner, Master Sake Sommelier, Shuto-Meijin, and the charismatic guru of ordinary sake.
Plans and manages events and seminars with his own unique flare to introduce the appeal of Japanese sake and cuisine, unaffected by the latest trends, while managing a jizake retail store.
David Kudo
Sake Sommelier
Master Sake Sommelier
President, All Japan News Inc.
Born Kita-Akita City, Akita Prefecture. Took over as Executive Officer of the Japanese Food Trend News founded in 1991, when the predecessor was assigned back to Japan. Currently distributed as Japan Restaurant News (20,000 issues published electronically) in North America, Japan, and Southeast Asia.
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Compatibility of Japanese Sake with Food
Judging Compatibility of Japanese Sake with Food
Where you can most likely predict the taste of wines from grape variety, vintage or production area, there is no standard to evaluate the taste of Japanese Sake.
There is an identification of Daiginjo, Ginjo, Junmai etc based on production method, but this is only the production method and doesn't indicate the compatibility with taste or dish. Also, if you look at the ingredients of rice or water, you can slightly distinguish the taste or aroma, but the taste will change depending on how you make it.
In addition, there are many Japanese sakes that do not indicate these information.
Regarding the compatibility with food, there is absolutely no way of seeing it from the label indication that is legally required as of today.
Then how can we evaluate Japanese sake and find good dishes they are compatible with. I would like to show you something from the label that may give you a hint even though it might be a slight amount.
I know I might be saying this again, but I want you to remember that this is strictly a reference that doesn't apply to all Japanese sakes.
Junmai: many can be enjoyed chilled or hot and goes well with a slight rich tasting dish or grilled item
Ginjo: most served chilled, has characteristic of splendid aroma and goes well with dishes that are topped with citrus items like yuzu or lemon ; for example, yakitori with lemon or ponzu with hamachi (young yellowtail) with ponzu etc.
Daiginjo: has considerable body and goes well with teriyaki or eel sauces or nikomi (hotpot with vegetables and/or meats/fishes). light body Daiginjyo goes well with dishes that use citrus items like Ginjo.
California made sakes: since it has slight acidity and body, it goes well with Mexican food.
Kimoto or Yamahai class sakes: goes extremely well with beef or pork dishes
日本酒の料理相性判断
ワインのように葡萄の品種、ヴィンテージや産地により大体の味を予測できるのに対して日本酒には、味を評価するための基準になるものがない。
大吟醸(Daiginjo)、吟醸(Ginjo)、純米(Junmai)などの製法による識別はあるが、これはあくまでも製法であって、味や料理との相性を暗示するものではない。また、原料の米や水をとっても、若干の味や香りを判断することはできるが、これもどういう造りをするかで味も変わってくる。また、それらを表示していない日本酒も多い。フードとの相性に関しては、現在の義務付けられているラベル表示からでは、全く読み取れない。
では、どのように日本酒を評価し、相性のよい料理を見つけ出していくかである。多少ではあるが、ラベルからヒントになるものをお教えしたい。繰り返しになるが、これはあくまでも参考ですべての日本酒に当てはまらないことを覚えておいていただきたい。
純米酒(Junmai)：冷から燗まで飲めるものが多く、多少の味の濃い料理や焼き物に合う
吟醸酒(Ginjo)：主に冷で、華やかな香りが特徴で柑橘類、柚子やレモンをかけられる料理との相性がよい、焼き鳥にレモン、ハマチの刺身とポン酢など。
大吟醸酒(Daiginjo)：結構ボディーのある大吟醸酒は、照り焼きやうなぎソース、煮込みなどと相性がよい。ボディーの軽い大吟醸は、吟醸酒同様柑橘系との料理に相性がよい。
カリフォルニア産酒：若干酸味とボディーがある分、メキシカン料理にもあう。
キモトや山廃系(Kimoto or Yamahai)：牛や豚肉料理との相性が抜群によい。
Where you can most likely predict the taste of wines from grape variety, vintage or production area, there is no standard to evaluate the taste of Japanese Sake.
There is an identification of Daiginjo, Ginjo, Junmai etc based on production method, but this is only the production method and doesn't indicate the compatibility with taste or dish. Also, if you look at the ingredients of rice or water, you can slightly distinguish the taste or aroma, but the taste will change depending on how you make it.
In addition, there are many Japanese sakes that do not indicate these information.
Regarding the compatibility with food, there is absolutely no way of seeing it from the label indication that is legally required as of today.
Then how can we evaluate Japanese sake and find good dishes they are compatible with. I would like to show you something from the label that may give you a hint even though it might be a slight amount.
I know I might be saying this again, but I want you to remember that this is strictly a reference that doesn't apply to all Japanese sakes.
Junmai: many can be enjoyed chilled or hot and goes well with a slight rich tasting dish or grilled item
Ginjo: most served chilled, has characteristic of splendid aroma and goes well with dishes that are topped with citrus items like yuzu or lemon ; for example, yakitori with lemon or ponzu with hamachi (young yellowtail) with ponzu etc.
Daiginjo: has considerable body and goes well with teriyaki or eel sauces or nikomi (hotpot with vegetables and/or meats/fishes). light body Daiginjyo goes well with dishes that use citrus items like Ginjo.
California made sakes: since it has slight acidity and body, it goes well with Mexican food.
Kimoto or Yamahai class sakes: goes extremely well with beef or pork dishes
日本酒の料理相性判断
ワインのように葡萄の品種、ヴィンテージや産地により大体の味を予測できるのに対して日本酒には、味を評価するための基準になるものがない。
大吟醸(Daiginjo)、吟醸(Ginjo)、純米(Junmai)などの製法による識別はあるが、これはあくまでも製法であって、味や料理との相性を暗示するものではない。また、原料の米や水をとっても、若干の味や香りを判断することはできるが、これもどういう造りをするかで味も変わってくる。また、それらを表示していない日本酒も多い。フードとの相性に関しては、現在の義務付けられているラベル表示からでは、全く読み取れない。
では、どのように日本酒を評価し、相性のよい料理を見つけ出していくかである。多少ではあるが、ラベルからヒントになるものをお教えしたい。繰り返しになるが、これはあくまでも参考ですべての日本酒に当てはまらないことを覚えておいていただきたい。
純米酒(Junmai)：冷から燗まで飲めるものが多く、多少の味の濃い料理や焼き物に合う
吟醸酒(Ginjo)：主に冷で、華やかな香りが特徴で柑橘類、柚子やレモンをかけられる料理との相性がよい、焼き鳥にレモン、ハマチの刺身とポン酢など。
大吟醸酒(Daiginjo)：結構ボディーのある大吟醸酒は、照り焼きやうなぎソース、煮込みなどと相性がよい。ボディーの軽い大吟醸は、吟醸酒同様柑橘系との料理に相性がよい。
カリフォルニア産酒：若干酸味とボディーがある分、メキシカン料理にもあう。
キモトや山廃系(Kimoto or Yamahai)：牛や豚肉料理との相性が抜群によい。
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