Sake Pairing Basic

When enjoying alcohol, one thing you can't avoid is the topic of pairing. Of course, you can enjoy alcohol on its own, but by pairing it with food, the food and alcohol can take on a whole new flavor, making it even more enjoyable.

However, while most of us enjoy drinking alcohol with food, we probably don't give much thought to pairing it with food. I think the reason for this is that many people have a preconceived notion that pairing is difficult, mainly due to the influence of dramas and manga that focus on wine. I have listened to various professionals involved in alcohol and food, obtained a sake sommelier license, and researched a lot in books and on the internet, but there are no clear rules for pairing. In other words, there are no "mistakes," so there's no need to think too hard about it!

"Red wine goes with meat, white wine goes with fish" is an extreme statement that was roughly made in an attempt to generalize for easy understanding, so there is no need to pay special attention to it. Also, in the days when Japanese food was the norm, Japanese sake went from being paired with sushi to foreign beer, and now wine is paired with it. As food becomes more diverse, we are now in an era where pairings can be enjoyed freely, and pairing curry or steak with sake is now seen as a fashionable and advanced way of enjoying food, so why not try out a variety of different combinations?

So, to help you enjoy pairing more easily, we would like to share with you some information that we think will be helpful in enjoying pairing.

Pairing? Marriage?

There is no clear definition, but I consider the whole act of matching alcohol and food to be pairing, and within that pairing, mariage is a special combination that combines different flavor elements to create a new taste .

I'm not sure if this is a good example, but it might be easier to understand if you think of pairing as being like friends ( as the saying goes, "birds of a feather flock together," so they have the same hobbies, tastes, and ways of thinking, so they rarely fight), and mariage as marriage, as the word suggests (since love is the main focus, it can create a deeper chemical reaction than friendship and lead to a deep relationship, but it can also lead to big fights that lead to divorce).

Pairing Type

Pairing types can be divided into three patterns: positive, neutral, and negative .

plus

The food and alcohol taste better than they did on their own, or go well together. There are three different patterns for this.

• Addition: Combining similar flavors to enhance the flavor

• Subtraction: To soften and mellow strong flavors such as greasiness and bitterness

• Multiplication (Marriage): Different types work well together to create a transformation

neutral

There is no particularly noticeable change, and the compatibility is neither good nor bad. The sake does not interfere with the food, or you can only taste one of the two.

minus

A state in which something is no longer tasty, is incompatible, or gives off an unpleasant aroma or flavor.

The idea of pairing

When pairing foods, compatibility of flavors is of course important, but compatibility is a result, so to think about the process of enjoying pairing, try organizing your thoughts by following the three steps below.

1. Decide whether to base the event on alcohol or food.

It is important to sort this out when actively enjoying positive aspects, but it would be a waste if you bought an expensive alcoholic drink with a delicate flavor but ended up having sukiyaki for dinner, or if you bought light-tasting white fish sashimi but ended up only having whiskey at home, so it is better to think about it in order to avoid neutral or negative aspects.

② Consider the conditions and mood

Consider your budget, how much you want to drink, and your mood at the time, such as whether you want to try something new or just enjoy something familiar and safe.

③ Decide the direction of pairing

Thinking about pairings that take into account flavor elements and compatibility is for advanced drinkers and is difficult for beginners. I will explain how to do this next, but there are other ways to pair drinks besides "flavor elements," so I think it's good to just try that approach without thinking too deeply about it and have fun.

• Match items from the same region

• Combine similar scents

• Match similar colors

• Adjust the temperature

• Leave it to the professionals

Once you have briefly considered ① to ③ and have organized your direction, you can tell the professionals your criteria and have them choose for you. Unless you know the taste of each product yourself, it is best to leave it to a professional with product knowledge to choose a product that meets your criteria.

Matching according to taste elements

The steps for matching flavor elements are as follows:

Steps

1. Understanding the flavor elements of food and alcohol

2. Determine the strength of the flavor

3. Decide which of your flavors to focus on

4. Decide on the type of pairing (addition, subtraction, marriage)

5. Find products and dishes that meet your criteria

The most important thing to pay attention to is to match the strength and intensity of the flavors of the sake and food. If the balance is not right, you will only be able to taste one side. It is also important to consider the harmony of the five tastes (sweet, sour, salty, bitter, and umami).

Being conscious of pairings will not only make your meal taste better, but it will also be an exciting experience, like you're on an adventure to discover your own enjoyment, allowing you to enjoy both alcohol and food even more. So, next time you go out to eat, try being a little more conscious and enjoying pairings freely!