We all know wine is the go-to drink for many meals, but did you know if you are eating seafood without sake you are missing out on one of life’s great pleasures?
The Japanese say ‘酒は料理を選ばない sake wa ryori o erabanai’, which translates as ‘sake never fights with food’ or ‘sake never chooses food’. Versatile, crisp and refreshing expressions of sake have a natural palate-cleansing effect. With a history of 2500 years of sake and seafood paring, the Japanese can’t be wrong.
But don’t take our word for it, as you read below you will be exposed to the 101 of sake paring. Sake can unlock flavours you didn’t know exist. So when considering what to pair with your next seafood dish, add sake to taste.
Junmai is the Japanese word meaning “pure rice”
The Yamahai method generally tend to be richer in taste
Genshu” is undiluted sake and is heartier in flavor and body
Junmai Ginjo means rice and water and offers an abundance of aroma
Honjozo has a small amount of distilled alcohol added to help extract flavor and aroma
Tokubetsu (“special pure”) is a special designation for high-quality sake
