Food Umami and Sake

In my last issue, I wrote about how depending on whether or not culinary the term “umami” is recognized as a taste due to culinary differences, the taste exists but the term doesn’t always exist in some countries. This time, I’d like to discuss how Japanese sake is relevant to “umami.”
Elements that constitute the “Umami” taste are mainly from food groups high in protein and nucleic acids, the most representative and famous examples are a form of glutamic acid found in amino acids from kombu, or inosinic acid from dried bonito. Also, other examples include guanylic acid from dried shiitake mushrooms and succinic acid from shellfish. Past experience dictates that combining these elements will deepen or generate a synergistic effect of the “umami” taste.

The “Umami” flavors found in Japanese sake consists of glutamic acid, a type of amino acid. Also, kimoto sake contains different acids like succinic and lactic acids. Others included are arginine acid and tyrosine acid.

When pairing Japanese cuisine with sake, Junmaishu containing an abundance of glutamic acid goes well with foods containing inosinic acid, especially with amino acids found in fish. Also, succinic acid found abundantly in kimoto sake and lactic acid goes great with meats (such as chicken, beef and pork) and dairy products. Daiginjo sake contains malic acid in addition to the “umami” elements, so they are best paired with white fish and shellfish served with lemon, yuzu, and other citric juices.

In Japanese cuisine, Japanese sake is used as a hidden ingredient to enhance the “umami” flavors, soften animal protein, enhance the flavors of the food and to eliminate the gamyness of meats. Of course Junmai sake which is high in amino acid (no point in using gingo for cooking and it would be a waste) or cooking sake is recommended for cooking to best compliment and enhance the flavors of the food.