Savour the versatility of Japanese rice wine as it is paired with seafood in different cuisines.
Those in the know, know this: While distinctly light and delicate, sake has such a varied flavour profile that it is a highly versatile option in food pairing.
In Japan, most people enjoy sake during a meal, and for good reason: Sake brings out the umami in food.
The synergy between rice wine and seafood is particularly strong, with the flavours of sake helping to mask or round out the unpleasant odour of seafood. At its best, the marriage enhances the taste of the dish and this is not limited to Japanese items.
Until Nov 30, high-end restaurants across a spectrum of cuisines will demonstrate the versatility of sake as part of the “Seafood Loves Sake” Restaurant Campaign organised by JFOODO – a new organisation within Japan External Trade Organisation.
At each restaurant – which ranges from French and Italian to Indian, and includes Michelin-starred establishments – seafood dishes will be matched with prestigious sakes, many of which have been recognised at the International Wine Challenge (IWC) Sake Competition.
The restaurants and the pairings they offer are highlighted in the following pages. The opportunity to try exceptional sakes across different cuisines is an experience not to be missed.