Why do oysters go so well with sake ?
Amino acids are the agents responsible for what has been described as the fifth taste, umami. Umami is one of the reasons why sake is so good with food. Amino acids, especially if present in both food and drink in combination, intensify taste, creating more and more umami – enhancing taste, and making everything more delicious. Oysters also possess umami, derived from a high level of glutamic acid, so pairing them with an umami-rich beverage makes sense.
A sake shuzo near the inland Seto Sea run by Miho Amda is famous for her sake that is crafted specifically to match oysters. Luckily for you, we have them available to buy.
There are two sakes that we can recommend from her. The ‘Imada Junmai Ginjo Hattanso Muroka Genshu’. Made using soft water and a little known rice that was resurrected from extinction this sake is both unfiltered and undiluted giving a strong flavour to stand up the briny mineral-ly oysters.
Another sake from Miho, the Seaside sparkling, is also a perfect match. This sake is more towards the fruity side. For a more in depth description of how this matches oysters click on the link below to read a great article from Origin Sake.
Terms to learn:
- Shuzo, means sake brewery
- Umami, Umami or savoury taste is one of the five basic tastes It has been described as savoury and is characteristic of broths and cooked meats.
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