Contrary to popular belief, sake is not A spirit or a distilled drink. It is a fermented drink made from four main ingredients: rice, water, yeast, and a fungus called Aspergillus oryzae, also known as Koji.
This mushroom plays an essential role in the production of sake: it transforms rice starch into fermentable sugars. Yeasts can then produce alcohol. This double fermentation, which is quite rare in the world of drinks, gives rise to a particularly complex aromatic profile. Depending on the style, sake can evoke aromas of white flowers, melons, Cereals, milky notes or even nuts. An aromatic palette that explains the growing interest of tasters.
Like wine, sake comes in several categories that reflect different production methods and varying degrees of polishing of rice. Among the best known styles, we find in particular the Junmai, often more On umami with cereal notes, as well as the Ginjo And the Daiginjo, renowned for their aromatic finesse and their more floral or fruity notes.
This diversity makes sake particularly interesting to explore, especially for wine lovers who are used to comparing flavor profiles. While some sakes can be served hot, many styles benefit from being enjoyed fresh or slightly tempered in order to preserve their aromatic finesse.
The more delicate sakes, especially the Ginjo or Daiginjo styles, are generally served chilled, while some richer sakes may develop a fuller texture when slightly heated. The service temperature thus becomes a real tasting tool.
If sake is attracting the attention of many wine professionals today, it is also for its gastronomic qualities. Its structure, which is less acidic than that of wine but rich in umami, allows it to accompany a wide variety of dishes.
Raw fish, vegetable cuisine, poultry or even certain cheeses: pairings can surprise you with their balance. In several gourmet restaurants, Food and sake pairings are thus beginning to appear alongside traditional food and wine pairings.
This evolution testifies to a growing curiosity for fermented drinks from other cultures.
In Paris, sake is slowly beginning to leave the exclusive framework of Japanese cuisine. It can now be found in some cellars and places dedicated to gastronomy. Some references are in particular available at La Fromagerie du Louvre or even at The Cave of Paradise, where curious fans can discover different expressions of this Japanese drink.
For those who want to go further, a Tasting: food and sake pairings will also be offered during the Rendez-vous des Hédonistes On March 24 at Les Caves du Louvre. An evening dedicated to discovering the subtleties of sake and its gastronomic pairings, the ideal opportunity to explore this fascinating drink from a new perspective.