Japan Sake and Shochu Makers Association | JSS
From aromatic ham and cheese to even the most unlikely like desserts, sake pairs well with a variety of foods and cuisine. A popular and well-known sake pairing around the world is with seafood. Sake and seafood have a harmonious relationship, with components that complement and enhance each other. Here is a brief look at why sake pairs well with seafood.
Sake is full of amino acids and peptides from the proteins found in rice. Glutamic acid is the most common type of amino acid found in sake and is a well-known source of umami. Seafood also contains a variety of umami components, including inosinic acid. When consumed together, the amino acids in the sake and the umami components of fish combine. The resulting combination enhances umami and creates depth to the flavor.
Sake contains only a small number of elements that commonly react negatively with seafood. Elements such as iron and sulfur dioxide react with fish fat and can cause an unpleasant fishy smell and taste. As sake contains very little of these elements, it does not emphasize any unfavored features of seafood.
For more information on why seafood and sake are a good match, visit the Japan Food Product Overseas Promotion Center.
Fish with a delicate flavor such as a white-fleshed sole, pairs nicely with a light flavored sake. The sake brings out the flavor of the fish without overpowering its delicate features. On the other hand, fish with a rich flavor such as salmon pairs better with full-bodied sake to balance out the taste.
| Sake Temperature | Ginjo / Daiginjo | Junmai |
| 5°C |
Enhances the sweetness of the shrimp and the spices in the terrine. A well-balanced pairing. |
The sweetness of both the shrimp and sake are enhanced. |
| 15°C |
The sweetness of the shrimp and the sweetness and aroma of sake harmonize well. |
The sake tastes smooth, and the sweetness of the shrimp and sake enhance each other. |
| 40°C |
The umami of the shrimp is enhanced, but the acidity and the alcoholic taste of the sake are overpowering. |
The sake overpowers the flavor of the terrine. |
| 55°C |
The sake overpowers the flavor of the terrine. The acidity and the alcoholic taste of the sake remain on the palate. |
The sake tastes sweeter but overpowers the flavor of the terrine. |
| Sake Temperature | Ginjo / Daiginjo | Junmai |
| 5°C |
The sake overpowers the flavor of the salmon. The lemon masks the flavor of both the salmon and sake. |
The flavor of the sake stands out, but its bitterness intensifies and overpowers the flavor of salmon. |
| 15°C |
The flavor of the sake strengthens and the flavor of the salmon stands out. |
The deep flavor of sake harmonizes with the salmon fat and enhances the salmon's taste. |
| 40°C |
The flavor of the salmon intensifies and negates the flavors of both sake and salmon. |
The flavor of the salmon and lemon, salmon fat, and sake enhance each other well. |
| 55°C |
The alcoholic taste intensifies and overpowers the flavor of the salmon. |
The flavor of the salmon fades and the bitterness of both salmon and sake remains on the palate. |
