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14 Cards in this Set

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What is a common saying about pairing sake with food?

It doesn't 'fight with food'

Why is sake so adaptable with food?

Lower Acidity and Bitterness - key components that interact with food.

How is sake traditionally/commonly served in a food matching context?

One sake to match multiple dishes.

What effect does sweetness in food have on sake?

Makes sake seem harder. More bitter, astringent. Less sweet and fruity.

What effect does Umami in food have on sake?

Makes sake seem harder. More bitter, astringent. Less sweet and fruity.

What effect does salt in food have on sake?

Makes it taste 'softer'. Less drying and bitter. More sweet and fruity.

What effects does acid in food have on sake?

Makes it taste 'softer'. Less drying and bitter. More sweet and fruity.

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.

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.

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.

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)

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

Low risk foods?

Almost everything but especially salty things

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