What was born from a crude process has become one of Japan’s most prized cultural possessions. The art of sake-making started with the most basic of sake forms: kuchikamizake (口噛み酒), also known as mouth-chewed sake. No prizes for guessing what the process entailed — saliva was used as a fermentation starter to kickstart the brewing process. It held an important place in Shintō festivals, and was used as an offering to the gods.
Since then, sake has greatly evolved, and modern day sake mainly comprises water, rice, and rice mold (kōji). Occasionally, some brewer’s alcohol is added to aid the process. Other factors, such as the percentage of rice polishing, also alter the final taste of the sake. Similar to many other Japanese traditions, the processes adhere to strict guidelines and have to meet certain industry standards to be labelled accordingly. Many sake breweries are family-owned businesses, and have been passed through the generations.
There’s little reason why sake is so beloved in Japan. For one, it pairs brilliantly with Japanese cuisine. When you think of Japanese food, you think of umami-laden dishes. In fact, the term umami was coined by a Japanese chemist, and refers to a “pleasant, savoury taste” — a staple in Japanese cuisine. Sake is naturally higher in umami, and as such, enhances the flavours in these dishes.
Sake also has a higher alcohol content than wine. As a result, the alcohol content evaporates more quickly in the mouth, kickstarting a process known as retronasal small. This allows the nose and the mouth work in tandem to discern and perceive flavour dimensions, letting one enjoy even the most subtle of flavours.
Types of Sake
- Junmai (commonly known as pure-rice sake) doesn’t contain any added brewer’s alcohol, and tends to be much richer than non-junmai sake. It has strong umami-driven flavours, as well as a more pronounced acidity. The star of the show is the rice, and its earthiness will shine through in this type of sake.
- Non-junmai (honjoso/ginjo/daiginjo) contains alcohol, which makes it more aromatic with smoother, lighter, and drier flavours often accentuated by a fruity or floral bouquet.
- Futsushu, also known as table sake, is very versatile and has a large range of taste possibilities.
While some may snub futsushu, akin to cheap wine, there are often hidden gems to be found, such as Woodstock Beverage’s Tentaka Umakara Futsushu. Although it's a table sake, it is smooth, delicious, and could rival its more premium counterparts. If you’ve never drank sake before, futsushu is also a great introduction to the more acquired junmai, which have more earthy notes and savoury flavours.
Unlike wine, sake serves to elevate the food instead of taking the front seat. Besides the typical izakaya food and sushi, there are plenty of other gourmet bites that can go hand-in-hand with sake. Specifically, fine-food pairings such as caviar, fresh oysters, premium hard cheeses, and more. Don’t believe us? Keep reading and you’ll soon salivate over these recommendations for your next sake night.
Caviar
It may sound a little odd to pair a Western delicacy with a centuries-old Asian beverage. However, it’s not as wild of a combination as you’d think. Sake serves to enhance the briny goodness of caviar and other fish roe delicacies (especially when served cold), while taking away some of the fishy flavour that not everyone may be a fan of. The saltiness of the caviar also deactivates the acidity of the sake, making it sweeter and fruitier on the palate.
Grab a tin of Polanco Caviar from Woodstock Beverages to pair with your sake.
Foie Gras
If you thought foie gras couldn’t get any better, you’re in for a treat. The high alcohol content and umami notes in sake help elevate the rich, buttery sweetness of foie gras. This delicious fine food-and-drink combination will take your meal up a notch. While a normal table sake will certainly do the job, pairing a more aged, bitter sake with foie gras will also help cleanse the palate of any residual fattiness, preparing you for your next bite.
You can find foie gras at gourmet grocers like Ryan’s Grocery or Meat Men.
Hard Cheese
Cheese and wine are like the Bonnie and Clyde of the culinary world –– they’re always together. But your palate will be blown away when you pair it with sake for the first time. Opt for a hard cheese such as a Comte, Gouda, Manchego, or an Aged Cheddar. The ageing process increases the levels of natural monosodium glutamate (MSG), elevating its signature savoury, umami flavour that we all know and love. Sake, which also contains MSG, will help enhance and concentrate the flavor profile of umami-rich foods such as cheese.
While your regular Cold Storage stocks up a decent selection of cheeses, capitalise on the experience by getting some good cheese from these gourmet cheese shops in Singapore.
Chocolate
It’s a well-known fact that acidity enhances the sweetness of chocolate, and sake, especially junmai, is high on acidity. Mature, aged sake matches chocolate especially well, with the aromas and sweetness leaving a slight bitter finish and smooth alcoholic bite. A cloudier sake will bring out the milkiness of chocolate and make it extra creamy and luxurious on the tongue. While bitter and sweet combinations can often be a hit or miss situation, experimenting with different types of sake may help you find your favourite match.
You’ll want some good quality cocoa to go along with your sake — get some artisanal chocolate from local chocolatier FOSSA, which has some wild flavours to spice up the experience.
Oysters
Oysters are one of the most umami-rich seafoods out there, and if you haven’t gotten the hint, sake and umami-rich food pairings are an absolute win. The amino acids in sake help neutralise the unpleasant fishy flavour, and instead bring out the more subtle flavours of the oyster that may not be instantly noticeable to most. Call it blasphemy, but spooning a little sake over the oyster and slurping it up together can increase the synergy between the foods, and makes for an exciting little umami bomb.
For delightfully fresh oysters, look to local purveyors such as The Oyster Cart or Slurp Your Oysters.
This article is in partnership with Woodstock Beverages.
