Sake x Sashimi
"What grows together, goes together" is a familiar saying, alluding to how food and beverages from the same region often make for a perfect pairing.
You can say this is a big reason why sake and sashimi go hand in hand. After all, Japan is an island nation with abundant access to high-quality seafood throughout its history. Naturally, Japanese sake brewers have honed their craft to produce sakes that perfectly complement the local fish.
However, scientific explanations exist for the harmonious relationship between sashimi and sake.
Sake contains the highest concentration of amino acids (the building blocks of proteins) among all alcoholic beverages. In fact, there are up to five times more amino acids in sake than in wine. This abundance of umami richness makes sake an ideal complement to the natural umami found in seafood. The synergistic effect between sake and seafood allows their flavours to harmonise and reach their full potential, enhancing umami and adding depth to the overall experience.
Moreover, when compared to wine, elements such as iron and sulfur dioxide present in wine can react with fish fat, causing an unpleasant fishy and almost metallic taste. Since sake barely contains any of these elements, it doesn't accentuate any unfavourable characteristics of seafood. Additionally, wine typically has higher levels of acidity and bitter tannins, which may clash with the umami-rich nature of seafood.
Thus, sake's mildly sweet, umami-rich, and smooth profile makes it the most harmonious alcoholic companion to sashimi.
Here are a few of our favourite pairings:
Oysters paired with the Sparkling Rosé: This sparkling sake, with its refreshing effervescence and fruity character, offers a delightful balance to the salinity, minerality, and creaminess of oysters.
Hamachi paired with the Iwate Homare Junmai Ginjo: The sweetness, richness, and firm texture of hamachi is wonderfully complemented by citrus lime flavours. This sake that boasts a refreshing acidity perfectly balances the hamachi while offering a touch of sweetness to harmonise with the natural sweetness of the hamachi.
Prawns paired with the Green Eikun: The subtly sweet and fruity notes of this sake pairs well with the sweetness and richness of the prawns. However, since prawns are among the most protein-rich sashimi options, a sake with a clean finish helps to refresh the palate, ensuring a delightful dining experience.
Salmon paired with the Ultra Dry Junmai: Given salmon's inherent richness and oiliness, it's essential to pair it with a sake that is dry, light, with a clean and crisp finish, to counterbalance the salmon. Yet instead of opting for a fruity option, consider choosing a sake with prominent cereal and earthy notes.
Tuna paired with Sadaijin Junmai: Depending on the cut of tuna, such as 'akami' with lower fat content or 'ootoro' with luxurious marbling, the richness varies. However, tuna, in general, is rich, requiring a sake with adequate acidity and sweetness to balance its fattiness. A savoury sake, with tasting notes reminiscent of soy sauce, further enhances the umami experience, elevating the pairing to perfection.
