SEAFOOD LOVES SAKE
About sake

SEAFOOD LOVES SAKE. Chef's Special Movie

This year SEAFOOD LOVES SAKE is back! About 40 Canton Seafood Restaurants join the campaign through providing Sake and Seafood collaboration menu. And in this video, we would like to introduce the most popular and famous Michelin Starred restaurant 「Forum Restaurant」 and your expeirience of Collaboration of Sake and Canton Seafood Dishes.

What's New?

View more

SEAFOOD LOVES SAKE. Campaign

SEAFOOD LOVES SAKE. LARGE-SCALE SAKE EVENT
SEAFOOD LOVES SAKE. LARGE-SCALE SAKE EVENT

In this year SEAFOOD LOVES SAKE, we have about 40 Canton Seafood Restaurants and about 10 restaurants providing different style cuisines. Every restaurant will provide you a wonderful experience of the collaboration of Sake and Cantonese seafood dishes. From the middle of November, you may start your taste journey to the collaboration menu.

Apart from this, on November 15 to 21, there will be the "Japanese Sake X Seafood Tasting Experience" providing chance to try out Sake X Canton seafood cuisine tasting. Also, there will be OpenRice review campaign. For the detail please check the information below.

Featured Restaurants

New Territories | Cantonese

Forum Restaurant

1/F, Sino Plaza, 255-257 Gloucester Road, Causeway Bay, Hong Kong
Hong Kong Island | Cantonese

Lung King Heen

Podium 4, Four Seasons Hotel Hong Kong, 8 Finance Street, Central
Hong Kong Island | Cantonese

Dynasty Restaurant

3/F, Renaissance Harbour View Hotel Hong Kong, 1 Harbour Road, Wanchai, Hong Kong
Exclusive Nanhai No. 1 Sake Tasting Event ”Japanese Sake X Seafood Tasting Experience”

Exclusive Nanhai No. 1 Sake Tasting Event ”Japanese Sake X Seafood Tasting Experience”

This year, SEAFOOD LOVES SAKE. collaborated with the popular contemporary Canton restaurant Nanhai No. 1 to host a 7-day sake x Canton seafood cuisine tasting event from November 15 to 21. During the one-hour tasting experience, participants will sample four seafood dishes, including King prawn served in bang sauce and Braised Yoshihama abalone with oyster sauce, as well as three carefully selected sake varieties chosen by Sake Sommelier.

Each dish will be paired with a different sake to enhance the flavour of the dish, and our Kikisake-shi will be on-site to explain all of the sake pairing knowledge to participants, allowing them to dive into the world of sake and Canton seafood pairing.

SEAFOOD LOVES SAKE. OpenRice Review Campaign

We are pleased to announce that the OpenRice review campaign will continue in its fourth year. Diners who visit our participating restaurants and try the seafood x sake set, the first three diners who write an OpenRice review and show it to the restaurant staff will receive a 300ml mini bottle of sake as a gift. Following the campaign, three best OpenRice reviews will be chosen to receive the "Seafood x Sake" themed package of one-night staycation with dinner from Eaton Hotel for 2 persons, seize the chance and join our review campaign!

SEAFOOD LOVES SAKE. OpenRice Review Campaign

Chef Paul Wong

About sake

  • Sake Cancels out Fishy Aromas and Brings out Umami

    Surrounded by seas blessed with a rich diversity of marine life, seafood has always been at the heart of Japan’s food culture and like the culinary techniques used to prepare it, the flavors of sake have evolved to match.
    It may be common practice to pair seafood with white wine and or light red wines, but in fact, it is sake that provides the best match. Recent studies have revealed that the iron and sulphuric acid (an antioxidant) present in many wines can cause and even amplify fishy aromas. Sake contains no such antioxidants, and iron levels are close to zero, but sake’s real trump card is that it is high in amino acids, which can enhance the umami in seafood.

    sake

    A scientifically substantiated mechanism

    The ability of sake to suppress fishy odors and enhance umami scientifically substantiates its strong affinity with seafood.

    • Complementary Effect 1

      The iron and sulphuric acid (an antioxidant) present in white wine react with the fatty acids in seafood causing fishy odors.

      Complementary Effect 1
    • Complementary Effect 2

      Sake blocks the receptors in the nose that detect fishy odors.

      Complementary Effect 2
  • Special rice dedicated to Sake

    Sake is not made from the same kind of rice as used in Japan’s staple diet. Instead, special sakamai (brewer’s rice) is used, and this is what forms the basis of the umami (taste) of the Sake. With larger grains than those served at the dinner table, this rice is characterised by having low levels of protein and fats, which can ruin the flavour or aroma of Sake. There are over a hundred varieties of sakamai, a few notable ones of which are Yamada Nishiki and Gohyaku Mangoku.

  • Exquisite Sake comes from exquisite water

    Blessed with bountiful nature, Japan is a country full of fresh, bubbling springs of gentle, tasty water. This is another reason for its delicious Sake. In actual fact, Sake is 80% water, and much is used not only during fermentation and to adjust the alcohol content but also when washing and soaking the raw ingredients. As the saying goes, “A place with fine water produces fine Sake”, testament to the importance of tasty water is in Sake brewing.

  • Sake is created through a unique form of fermentation

    Sugar is needed to create alcohol. Grapes, for example, the raw ingredient of wine, contain natural sugars and so can be fermented into alcohol using a single fermentation process involving adding yeast. However, rice contains no sugar so cannot be fermented on its own. To make Sake, a process called ‘multiple parallel fermentation’ is used, which is unique to the world. At first, yeast is added to convert the starch in the rice into sugar in a ‘sugarizing’ process. This results in a koji (malt). In parallel to this, yeast is added to the sugar to turn it into alcohol by fermentation. This is what creates the rich umami.

  • The secret to umami is fermentation

    Umami is the most important element of Sake flavour. Amino acids are the basis of this umami, and Sake contains many times more amino acids than beer or wine. The sakamai does not originally contain these acids, but rather produces them in great quantities in the complex and unique fermentation process used to brew Sake. The volume of amino acids influences the strength of the Sake’s flavour. This in turn enhances the flavours of food with which it is shared, helping to make meals even more delicious.

  • The complex flavours of Sake can be classified into four basic types, +1

    Sake basically comes in four types - one a deeply fragrant and slightly citrus-tasting ‘aromatic’, another being ‘smooth and refreshing’ with a clean aroma, then there’s a ‘rich’ type with a strong, full umami, and lastly an ‘aged’ type characterised by its dry, grassy, nutty fragrance and lingering umami. But the ‘sparkling’, a dazzlingly refreshing carbonated addition to the above types shouldn’t be overlooked either. In more recent years a naturally sparkling type has also been developed and which is growing in popularity. Utilising secondary fermentation that takes place within the bottle itself, the Sake’s umami can be more directly savoured. Selecting the Sake that best suits your meal will further heighten the delicious synergy between food and drink.