Blog Thread
- Compatibility between Sake and Japanese Cuisine
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 between Sake and Japanese Cuisine
In this issue, let’s discuss the compatibility between sake and Japanese cuisine.
The flavor of sake enhances the flavors of Japanese cuisine and vice versa, a compatible combination that produces a synergistic effect that enhances both flavors.
Complex in flavor, Japanese sake is easy to pair with any cuisine and optimal as an alcoholic beverage to enjoy during meals.
Sake is compatible not only with Japanese cuisine, but various cuisines worldwide such as Italian, French, and Chinese cuisines, complimenting without overpowering distinct, subtle, and strong flavors or aromas.
Therefore, there are no rules for pairing sake like there are in wine. However, some are compatible in flavors while others are not. What are the guidelines to ensure good compatibility between sake and cuisine?
First, sake and cuisine with similar flavors produce a synergistic effect that enhances the umami flavors in both.
In other words, sweet sake pairs well with cuisine with sweet flavors, while refreshing sake pairs well with cuisine with refreshing flavors.
Second, sake and cuisine with different flavors can combine to create a new flavor. The combination produces a new flavor not present when savored individually.
Third, the sake flavor enhances the flavor of the cuisine, or the cuisine enhances the flavor of sake, where one enhances the flavor of the other. On the other hand, sake can inhibit the oily; bitter flavors in some cuisines while enhancing the preservability of the cuisine, another way that sake pairs well with cuisine.
日本酒と料理の相性
今回は日本酒と料理の相性についてお話する。
日本酒が料理を、そして料理が酒を美味しくする。お互いの旨味を引き出し合うのが相性の良い組み合わせと言える。
複雑な味わいを持つ日本酒は、どんな料理にも合わせやすく食中酒に最適だ。
和食だけでなくイタリア料理、フランス料理、中華料理など世界中の料理に合わせることが出来、繊細な味の料理にも、刺激や香りの強い料理にも、その持ち味を壊すことなく寄り添える。
そのため、ワインのような組み合わせの規制は存在しない。しかし、相性の良い組み合わせと、そうでないものがあるが、酒と料理の相性が良く感じられる目安とはどういうことだろうか。
まず、1つ目は同じような風味を持つ酒と料理が相乗効果で、お互いの旨味を高め合う場合。
甘い酒には甘い料理、さっぱりした酒にはさっぱりした料理が合う。
2つ目は風味の違う酒と料理が合わさって、新たな味になっている場合。組み合わせによって、単独のときにはなかったおいしさが生まれる。
3つ目は、酒が料理を美味しくする、または料理が酒を美味しくする場合で、一方が相手の味を引き立てる。その他にも、酒が料理の油っぽさや苦味を抑えたり、料理の保存性を高めたりと言う効果がある場合も相性が良いと言える。
The flavor of sake enhances the flavors of Japanese cuisine and vice versa, a compatible combination that produces a synergistic effect that enhances both flavors.
Complex in flavor, Japanese sake is easy to pair with any cuisine and optimal as an alcoholic beverage to enjoy during meals.
Sake is compatible not only with Japanese cuisine, but various cuisines worldwide such as Italian, French, and Chinese cuisines, complimenting without overpowering distinct, subtle, and strong flavors or aromas.
Therefore, there are no rules for pairing sake like there are in wine. However, some are compatible in flavors while others are not. What are the guidelines to ensure good compatibility between sake and cuisine?
First, sake and cuisine with similar flavors produce a synergistic effect that enhances the umami flavors in both.
In other words, sweet sake pairs well with cuisine with sweet flavors, while refreshing sake pairs well with cuisine with refreshing flavors.
Second, sake and cuisine with different flavors can combine to create a new flavor. The combination produces a new flavor not present when savored individually.
Third, the sake flavor enhances the flavor of the cuisine, or the cuisine enhances the flavor of sake, where one enhances the flavor of the other. On the other hand, sake can inhibit the oily; bitter flavors in some cuisines while enhancing the preservability of the cuisine, another way that sake pairs well with cuisine.
日本酒と料理の相性
今回は日本酒と料理の相性についてお話する。
日本酒が料理を、そして料理が酒を美味しくする。お互いの旨味を引き出し合うのが相性の良い組み合わせと言える。
複雑な味わいを持つ日本酒は、どんな料理にも合わせやすく食中酒に最適だ。
和食だけでなくイタリア料理、フランス料理、中華料理など世界中の料理に合わせることが出来、繊細な味の料理にも、刺激や香りの強い料理にも、その持ち味を壊すことなく寄り添える。
そのため、ワインのような組み合わせの規制は存在しない。しかし、相性の良い組み合わせと、そうでないものがあるが、酒と料理の相性が良く感じられる目安とはどういうことだろうか。
まず、1つ目は同じような風味を持つ酒と料理が相乗効果で、お互いの旨味を高め合う場合。
甘い酒には甘い料理、さっぱりした酒にはさっぱりした料理が合う。
2つ目は風味の違う酒と料理が合わさって、新たな味になっている場合。組み合わせによって、単独のときにはなかったおいしさが生まれる。
3つ目は、酒が料理を美味しくする、または料理が酒を美味しくする場合で、一方が相手の味を引き立てる。その他にも、酒が料理の油っぽさや苦味を抑えたり、料理の保存性を高めたりと言う効果がある場合も相性が良いと言える。
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