Principles of Sake & Food Pairing Flashcards
1
Q
Who is Professor Ikeda Kikunae?
A
He isolated the flavour Umami
2
Q
What acid is responsible for the natural taste booster in Sake?
A
Glutamic acid
3
Q
What’s the main purpose of Sake & food pairing?
A
To enhance the flavour of the food
4
Q
What is the sensation that makes tasting better?
A
Kokumi
5
Q
What is the % of what we perceive as taste is from the sense of smell?
A
More than 80%
6
Q
What are the 2 effects of Sake having a higher ABV than wine?
A
- Alcohol acts a solvent for food, boosting the flavours
2. Alcohol draws the aroma up Retro-Olfacation
7
Q
What is Retro-Olfacation?
A
Smelling the drink while we taste it
8
Q
Which neuclotides work in synergy to boost umami?
A
Disodium Insosinate and Disodium Guanylate
