Check out delicious pairings of Setouchi seafood and sake!
Setouchi fish is a general term for the diverse seafood caught in the Seto Inland Sea.
Without limiting the area, we offer sea bream, conger eel, oysters, blue crabs, etc.
It covers a wide range of subjects, including aquaculture.
The seas around Hiroshima Prefecture are shallow and have many tidal flats and seaweed beds, making them a "cradle" where many fish come to spawn.
Because the water temperature changes with the seasons, you can enjoy seasonal fish all year round.
The combination of Setouchi seafood and local Hiroshima sake is exquisite! We created a pairing chart with the cooperation of 21 sake breweries.
Find the best match.
"Three benefits of pairing"
Here are three main benefits of pairing food with sake.
Pairing involves considering what combinations will produce a particular effect.
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Refresh effect
The crisp taste of sake helps to cut through the greasiness of fried foods.
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To mellow the strong flavor
The sweetness of sake helps to mellow the strong saltiness of dark soy sauce and other seasonings, making the food more delicious.
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Enhance the flavor of the dish
There are four different ways to highlight something, and you can enjoy experimenting with different combinations.
Prioritizing when considering pairings
There's a specific order to which flavors emerge when combining them. It's best to consider the following order:
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❶sweet taste
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❷Flavor
The flavors of the food and the sake complement each other.
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❸taste
The sake acts as a bridge between the food and the sake, mindful of bringing out the best in both. (To prevent the sake from becoming too overpowering.)
When amino acids increase, you feel fuller.
Ginjo sake 1.0-1.3, Junmai sake 1.5, Low-polished rice/Aged sake 2.0 -
❹acidity
Sake has lower acidity than wine, so sweetness is prioritized. (Kimoto and Yamahai sakes have high acidity.)
The main components of the acidity in sake (lactic acid, succinic acid, malic acid, and citric acid - these four make up 80%).
→The acid content is relatively low, about 1/7 to 1/10 of that of typical white wine.
Pairing points
There's a specific order to which flavors emerge when combining them. It's best to consider the following order:
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#HarmonyPoints
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For refreshing dishes using yuzu or ponzu sauce,
It pairs well with the elegant aroma of ginjo sake. -
Dishes eaten with soy sauce include,
Pair it with a junmai sake with a rich aroma. -
In dishes that have the aroma of dairy products like butter,
Pair it with a kimoto-style junmai sake that has a dairy-like aroma. -
In dishes that use a lot of miso or soy sauce,
Pair it with a mature, richly flavored sake that has undergone a browning process.
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# SupplementPoints
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Like squeezing lemon on fried food or carpaccio,
High acidity, crisp and refreshing
Pair it with sake. -
Just as it adds umami and richness to a bland dish,
Pair it with junmai sake. -
For dishes where you want to add mushrooms,
Pair it with a fragrant junmai sake. -
Like putting honey sauce on foie gras,
Pair liver dishes with a sweet sake like kijoshu.
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One point advice
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In pairing sake with food, the sake should not overpower the food.
The secret to success is to play a supporting role. -
Until you get used to it, pairings that prioritize harmony are easier.
Focusing on sweetness and flavor makes it easier to find suitable pairings. -
Once you get used to it, try to be mindful of about three different temperature ranges: chilled sake, room temperature sake, and hot sake.
(Of course there are exceptions, but generally, cold dishes go well with chilled sake, and hot dishes go well with sake at room temperature or hot.)
With curiosity and a desire for improvement, try putting things together as much as you can.
Taking on challenges
That's the most important point!
Supervised by Kenta Kawasaki, Branch Manager of the Hiroshima Branch of the Japan Sommelier Association.
CuisinewithSakecomes
Delicious pairingsThe
Introducing!
A smooth-tasting alcoholic beverage
Fujii Sake Brewery
King of the Night Special Junmai Sake
It adds umami to the mild flavor of the conger eel.
It harmonizes the overall flavor while greatly enhancing it.
Nanbanzuke
Sweet and full of fruity flavor,
A lively-tasting sake
Asahiho Sake Brewery
Karasuwa Akai Karasu Special Junmai Unfiltered Unpasteurized Sake
The sake's rich balance of sweetness and acidity perfectly complements the sweet and sour taste of the nanbanzuke (marinated fried fish).
A refreshing drink
Imada Sake Brewery Main Store
Fukucho Hattanso Junmai Ginjo
The fluffy texture of the kiss fish pairs well with the savory aftertaste, and the alcohol has an effect similar to squeezing lemon into it.
Chinese-style thickened sauce
A rich and flavorful taste
Shirabotan Sake Brewery
Geiyo Otokoyama Kimoto Spring Brew
Serving it hot enhances its flavor, allowing it to complement Chinese-style seasonings.
Ginger soy sauce
A drink characterized by its prominent spiciness.
Tenpoichi
Extra Dry Junmai Senbon Nishiki
The fatty yellowtail harmonizes with the savory bitterness of the sake, and the ginger flavor also pairs pleasantly with the dry taste of the sake.
Bourbeurre Blanc
ソ ー ス
A splendid sake
亀齢酒造
Daiginjo So Yamada Nishiki
The mild flavor of the sea bass is enhanced by the savory taste of the tangy sauce, and the ginjo sake flavor complements it perfectly.
Flavorful alcohol
Umeda Sake Brewery
Honshu's No. 1 Junmai Ginjo Extra Dry Doors Dry
The mild flavor of the hairtail fish pairs well with the dry taste of the sake.
Grilled with Saikyo miso
A full-bodied sake
Kamotsuru Sake Brewery
Sake Nakazashin Ai Special Junmai Kimoto Omachi
The smooth, rich flavor of the miso harmonizes with the flavor of sake, enhancing the overall taste.
It leaves a lasting impression,
A drink with depth
Yamaoka Brewery
Zuikan Junmai Ginjo Kowappa Kame no O
The sake, whose flavor is enhanced by being slightly warmed, harmonizes with the delicious taste of the simmered rockfish.
Ponzu sauce and green onions
A well-balanced alcoholic beverage
Asahiho Sake Brewery
Asahiho Junmai Ginjo Taihei
The sweet and savory flavor of the lightly boiled sea bream is further amplified, and it pairs well with the ponzu sauce and the aroma of ginjo sake.
Momiji Oroshi (grated daikon radish with chili pepper)
Junmai Daiginjo
Kamoizumi Sake Brewery
Kamoizumi Junmai Daiginjo Enju
The mild flavor of the steamed pufferfish is enhanced by the richness of the rice's umami.
The vibrant flavor of the ponzu sauce and the aroma of the daiginjo sake further enhance each other.
A sake that also has an aroma of aging.
美和桜酒造
Miwa Sakura Junmai Sake Hattan Nishiki
The rich aroma of the sake complements the richness of the miso stew perfectly.
Liver soy sauce
A drink with a gentle, sweet taste.
Enoki Sake Brewery
Hanahato Hou no Mai Kijoshu
Just as you would pair foie gras with a dessert wine, pair liver soy sauce with a sweet-tasting sake.
Thinly sliced raw chili
アクセントの
A sake with a sharp impression
Kanemitsu Brewery
Kamo Kinshu Special Junmai 13
The sharp impression and low alcohol content of the sake pair pleasantly with the thinly sliced sushi.
The vibrant flavor acts as a substitute for squeezing sudachi citrus.
Etajima
Olive oil and
Kamagari seaweed salt
gently
A sake that gives the impression of being enveloping.
Aihara Sake Brewery
Moon After the Rain, Thirteenth Night Special Junmai Sake
The savory flavor of the conger eel and the saltiness from the seaweed salt are enhanced by the smoothness of the sake.
A drink that envelops you
Nakao Brewing
Seikyo Junmai Takehara
The sake, which has become richer when warmed,
The miso-based namero (minced fish dish) goes very well with it.
A smooth-tasting sake
Yamaoka Brewery
Zuikan Kowappa Junmai Ginjo
Kimoto-style brewing of Yamada Nishiki rice
The dipping sauce brings out the delicious flavor of the octopus, and the refreshing aftertaste leaves a clean feeling in the mouth.
Tartar sauce
Slightly sweet junmai sake
Morikawa Brewery
Morikawa Sake Brewery Hakuko
Four-stage brewed Junmai sake, red label
The sweetness of the squid, enhanced by frying, harmonizes with the sweetness of the sake.
The acidity of the alcohol acts like squeezing lemon onto the tartar.
A refreshing drink
Imada Sake Brewery Main Store
Fukucho Umifudo Junmaishu
It pairs well with the savory flavor of shrimp, and you can enjoy it by adding a lemon-like touch to the drink.
Iburigakko
Tartar sauce
Mild flavor
Etajima Meijo
Douki no Sakura Junmai Genshu
The iodine-rich flavor of the fried oysters and the tangy taste of the tartar sauce are harmoniously combined with the mellow flavor of sake.
Butter and soy sauce grilled
With a soft acidity,
A smooth-tasting sake
Miwa Sake Brewery
Shinrai Black Label Kimoto
Junmai Ginjo Senbon Nishiki
The iodine notes of the shellfish, the slight bitterness of the sake, the lactic acid notes derived from the kimoto brewing method, and the butter and soy sauce all come together in harmony.
Ankake
Tightness
A certain sourness
A well-balanced junmai sake
Ono Sake Brewery
Rōkame Kikkō Bishamon Dry Junmai Hattan Nishiki
The refreshing taste of the sake harmonizes with the sweet and sour sauce, and it also pairs pleasantly with the texture of the squid.
Umami and
A rounded alcoholic beverage
Morikawa Brewery
Hakukou Extra Dry Junmai Sake Black Label
Overall, it has a crisp flavor, and the aroma of grilled prawns lingers.
The crispness of the salty sake also pairs well.
butter saute
Liver sauce
With a dry taste
Bitter
A drink that leaves a lasting impression.
Hanasui Sake Brewery
Hana Mo Yoi Dry Junmai Sake Hattan Nishiki
The unique bitterness of the turban shell and the subtle bitterness of the sake are a perfect match.
plump
Flavor and richness
A richly flavored alcoholic beverage
Kamoizumi Sake Brewery
Shusen Honjikomi Junmai Ginjo
The sake, whose flavor is further enhanced by warming, harmonizes with the tender texture of the octopus and the rich flavor of the stew.
三良坂
Fromage
ヨーグルトソース
It has a delicious flavor.
Smooth sake
Fujii Sake Brewery
Ryusei, the calm of the wave
The lactic acid derived from the kimoto brewing method harmonizes well with both the milky flavor of the oysters and the yogurt sauce.
Steamed in white wine
A sake with a soft texture.
美和桜酒造
Miwa Sakura Junmai Moeibuki
The slight bitterness of the sake pairs well with the iodine notes of the mussels, and the clean finish and salty flavor are very pleasant.
A complex flavor of alcoholic beverage
Taketsuru Sake Brewery
Kozasaya Taketsuru Kimoto Junmai Genshu
The complex flavors resulting from the aging of the sake perfectly complement the rich seasoning of the hot pot.
The oyster flavor becomes richer.
Extra dry alcohol
八幡川酒造
Yawata River Extra Dry Junmai Genshu
Nakase Shinsenbon
The extra-dry sake amplifies the oceanic flavor of the ark clam and the savory aroma of soy sauce.
A drink with a strong, robust taste.
Hayashi Sake Brewery
Mitani Haru Honjozo Shiboritate Nama-zake (Freshly Pressed Unpasteurized Sake)
The texture and strong flavor of sea cucumber go very well with sake.
The fragrant aroma of ponzu sauce and freshly brewed sake harmonize perfectly.
A precious sparkling alcoholic beverage
Kamotsuru Sake Brewery
Koju Sparkling Bottle-Fermented Junmai Sake
This playful pairing features champagne and raw oysters.
Drunk shrimp
A rich and flavorful sake
Taketsuru Sake Brewery
Taketsuru Sakemakers
Junmai Hattan 35 go (350ml)
The sake's flavor, reminiscent of Shaoxing wine, harmonizes perfectly with the rich flavor of the shrimp marinated in Shaoxing wine.
- Sour
- Ponzu sauce, lemon, tomato, vinegar, etc.
- Strongly flavored
- Thick sauces in Western cuisine (oil, butter, demi-glace, pesto, etc.)
- Supervision
- Kenta Kawasaki, Branch Manager, Hiroshima Branch, Japan Sommelier Association