Today we talk of sake (酒 ) most popular drink in Japan. In particular we are going to talk about is how to combine food and sake at a time. I say food in general because the sake can be combined perfectly with all kinds of international cuisine.
- Honjozo-shu (本 醸 造): is usually cheaper and lower quality. This type of distilled alcohol is added.
-Junmai-shu (纯 米酒): is more expensive than Honjozo-shu, and contains no alcohol or additives added.
has a polished rice percentage extracted from at least 30%.
-Ginjo-shu (吟 醸 酒): with a higher price than before, and no alcohol or additives added, this type of sake has a polished rice percentage extracted from 30 to 50 percent.
-Daiginjo -shu (吟 醸 酒): is usually the highest price and quality, has no added alcohol and has a polished rice percentage extracted from 50 to 70 percent. Basically it is considered the king of sakes. And
seen these technical issues, say that food and sake pairing is the same as pairing wine and food, everything depends on the tastes of each.
Here are a tips to who decides to marry the sake:
1. Eye with spicy food or dishes with strong flavors that do not go well with sake.
2. Like cooking with wine, you can cook several dishes with sake, and add new flavors to our dining experience.
3. Quality matters: when cocinéis sensitive food flavors, such as seafood, it is best to use the type Ginjo sake.
4. It can be served at different temperatures (cold, warm, hot) experiencing different flavors at different temperatures. Temperatures do not say because I do not think you to walk behind a thermometer trying to measure the exact temperature at which you usually drink in Japan. I do not put me to, but nice if someone more methodical than I want to add to what temperature is usually drunk and think is important, it can add to the comments if you wish. The important thing is to have fun cooking, doing something we love.
5. Merida sake with a plate that has the same tastes or characteristics, or even what you can do is play to make contrasts and flavors combine with totally opposite.
Sake may have different tastes, smells and sensations can go from dry to sweet taste, mild acid smelling of odorless, granules with silky, dense transparent, among others, and regardless of the type that we have listed before.
can be purchased at any oriental grocery store. In Madrid we have little Japanese supermarket, to my knowledge there is only the Tokyo-ya, if anyone knows any more would be great to share it. Also at the General Margallo street (Madrid) there are several supermarkets in oriental food but with very limited supply of sake. The formats are varied, can be tested with small sizes of 300ml up to you to give the more you like it.
the other day I tried these two brands of sake, the two Junmai: Nigori Sake, on the right (9.5 degrees) and Takara Sake (15 degrees), the photo on the left.
The one I liked the Kyoto Takara Sake, for its flavor and smoothness. The color of this sake is totally absent transparence and odor.
Instead nigori sake, is completely white, very fragrant, slightly sweet and slightly acid.
And now for you to investigate and keep trying if you are interested in the issue of Sake.
Do I recommend for any particular brand you've tried and you liked?
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