{"id":5315,"date":"2023-05-26T11:39:00","date_gmt":"2023-05-26T09:39:00","guid":{"rendered":"https:\/\/www.chloeandwines.fr\/?p=5315"},"modified":"2024-10-28T11:49:55","modified_gmt":"2024-10-28T10:49:55","slug":"say-cheese-sake","status":"publish","type":"post","link":"https:\/\/www.chloeandwines.fr\/en\/say-cheese-sake\/","title":{"rendered":"Say cheese & sak\u00e9"},"content":{"rendered":"\n

When we talk about Japanese sake and gastronomic pairings, we often pair it with the cuisine of the Rising Sun. This is classic, expected and of course, these pairings work wonderfully: sashimi, sushi, tempura, fugu, wagyu\u2026 In France, we have done a lot of communication on a major pairing: sake and oysters. Otsukimi even shot a video<\/a> on the Arcachon Bay to highlight this perfect pairing between sake and our local oysters (but those from elsewhere are also very good)!<\/p>\n\n\n

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However, I wanted to tell you about another pairing that works very well with sake and that we don’t (or rarely) hear about. It\u2019s sake and cheese. As with wine, there are hundreds of sakes. And as with wine, there are a multitude of possible pairings with cheese.\n\nBut before making you drool with some very specific examples, why is sake a friend of cheese? Quite simply because cheese contains a lot of umami. In particular cheeses that have been aged such as an old Parmesan, a Comt\u00e9 aged for several months, an old Mimolette or even a slightly faded goat’s cheese!\n\nUmami is the key to pairings with Japanese sake which contains a lot of it. Therefore, when you combine two ingredients that have umami, it is not an addition but a multiplication of this tasty element that is umami. So yes, we know that umami is synonymous with glutamate and that it is produced industrially. But umami is not just glutamate, it is also other molecules that exist (like glutamate) naturally in ingredients. Little anecdote (even two): breast milk contains a lot of umami and the level of umami increases or decreases in the ingredients depending on their seasonality.\n\nIngredients that contain a lot of umami are cheese, red meat, blue fish, asparagus, onions, tomatoes and of course soy sauce. The list is not exhaustive!<\/p>\n\n\n

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Now let’s dive into the cheese. Are there mice among you? If so, you will be served! Here are some agreements that I personally tested (I gave it myself) and which made me shudder with pleasure!<\/p>\n\n\n\n