~About our Food x Sake Pairing Special~
Based on taste sensor analysis and sensory evaluation by sake journalists , we selected sake that pairs well with food from approximately 250 brands!
We will regularly feature articles on sake that pairs well with seasonal foods.
~Analysis using a taste sensor~
The number of brands that can be subjected to sensory evaluation using a taste sensor has been narrowed down.
At Eurofins QKEN Co., Ltd.,
Using Intelligent Sensor Technology's "TS-5000Z" and Alpha-MOS's "ASTREE," the following nine items will be analyzed and quantified.
Sourness, bitterness, and off-flavors (a bitter taste that precedes the bitter taste)
Astringent taste (initial astringent flavor)
Umami (the initial taste of umami)
Salty and bitter taste (bitter aftertaste)
Astringency (astringent aftertaste)
Umami and richness (umami aftertaste)
sweetness
~A sensory evaluation by sake journalist Kaori Haishi~
●Kaori Haishi's Profile●
Essayist, sake journalist, snack researcher, president of the Japan Sake Association, and third-generation proprietress of Miyazaki Textiles.
He travels around the country visiting sake breweries, and contributes columns and comments to various media outlets,
The company conducts seminars and proposes recipes for food pairings, with "sake and food pairing" as its core focus.
His published works include "How to Choose Good Sake" and "The Basics of Japanese Sake."
"The Best Way to Drink, as Taught by a Doctor Who Loves Alcohol"
Titles include "Even More! The Best Way to Drink, Taught by a Doctor Who Loves Alcohol."
"The Best Way to Drink, as Taught by a Doctor Who Loves Alcohol"
Titles include "Even More! The Best Way to Drink, Taught by a Doctor Who Loves Alcohol."
↓Special feature on sake that pairs well with hot pot↓
↓Special feature on sake that pairs well with sukiyaki↓
↓Special feature on sake that pairs well with oden↓
↓Special feature on sake that pairs well with eel on the Day of the Ox in summer↓
