Ch. 6: Sake and Food Flashcards
Understanding the principles behind successful and unsuccessful pairings of sake to wide ranges of cuisine, not just Japanese.
What 2 components in food tend to make beverages taste ‘harder’ (more drying and bitter, more acidic, less sweet and less fruity)?
Umami and Sweetness
What 2 components in food tend to make beverages taste “softer” (less drying and bitter, less acidic, sweeter and more fruity)?
Salt and acid
Why is sake considered easy to pair?
Sake is low in acidity and slightly sweet with little or no astringency.
Why is a dish with high levels of sugar a high-risk food pairing?
If not paired with a sake that is ATLEAST as much sugar, the sake can taste thin and too dry.
Why is a dish that is high in acidity a high-risk food pairing?
If not paired with sakes with relatively high acidity, the sake will be flat, flabby and unfocused.
Why is a dish that is high in chili heat a high-risk food pairing?
If not paired with sakes that a lighter in alcohol and with some sweetness, the burning sensation will be inflamed due to the effect of alcohol.
Why is a dish that has intense flavors a high-risk food pairing?
The intense flavors of the food will overwhelm the delicate flavors of most sakes
Why is Salt in a dish a favored pairing for Sake?
High salt presence will enhance the flavors of the sake
Interactions between Food and Sake: Sweetness
Increases perception of sweetness.
Decreases perception of sweetness and fruitiness.
Increases perception of bitterness (if present)
Slight increase in perception of alcohol heat
Decreases body
Interactions between Food and Sake: Umami
Increases perception of acidity
Decreases perception of sweetness and fruitiness
increases perception of bitterness (Where present)
Slight increase in perception of alcohol heat
Decreases body
Interactions between Food and Sake: Acidity
Increases perception of sweetness and fruitiness
Decreases perception of acidity
Slight increase in body
Interactions between Food and Sake: Salt
Increases perception of sweetness and fruitiness
Decreases acidity
slight increase in body
Interactions between Food and Sake: Bitterness
Adds to the perception of bitterness in the sake
Interactions between Food and Sake: Chili Heat
Increases perception of bitterness, acidity and alcohol heat
Decreases perception of body, richness, sweetness and fruitiness
