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14 Cards in this Set
- Front
- Back
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What is a common saying about pairing sake with food? |
It doesn't 'fight with food' |
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Why is sake so adaptable with food? |
Lower Acidity and Bitterness - key components that interact with food. |
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How is sake traditionally/commonly served in a food matching context? |
One sake to match multiple dishes. |
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What effect does sweetness in food have on sake? |
Makes sake seem harder. More bitter, astringent. Less sweet and fruity. |
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What effect does Umami in food have on sake? |
Makes sake seem harder. More bitter, astringent. Less sweet and fruity. |
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What effect does salt in food have on sake? |
Makes it taste 'softer'. Less drying and bitter. More sweet and fruity. |
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What effects does acid in food have on sake? |
Makes it taste 'softer'. Less drying and bitter. More sweet and fruity. |
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What is an issue when doing with Umami without salt? Name an ingredient. |
Usually the two are combined so the salt counteracts the hardening effect of the Umami on the sake. Problem food include asparagus. |
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What is an important consideration with bitterness in both food and sake? |
Bitterness is compound so will add up. Bitterness in sake is relatively rare though. |
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What effect does chilli heat have on sake? |
Increases the perception of alcohol. With sake already having relatively high alcohol this could be a problem. Although most Japanese food doesn't carry a lot of chilli heat. |
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With flavour intensity in food - what two options do you have with a matching sake? |
- Match the intensity in flavour so neither is lost - Contrast the intensity of the food with a ginjo or light honjozo (think Curry and lager) |
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High risk food characteristics when it comes to matching? How to combat this. |
Sugar - should be equal in sake as not to appear thing and dry Acid - needs to match it to avoid looking flabby Chilli heat - light in alcohol and and some sweetness to limit the burn Intense flavours - needs to go matched or contrasted and not miss the mark |
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Low risk foods? |
Almost everything but especially salty things |
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High risk Sakes? |
Koshu - very strong and specific flavours so specific matching commonly required Ginjo - can be very delicate so same level of care required to match specifically |
