For the sake of SAKE !
Sake Blog by Sachiko Koyama
Sake & Marmite
It might sound strange to you, but it works.
Both of these are fermented products and packed with Umami.
The synergy effect obtained by combining the two different types of Umami
increases the deliciousness of the product on both ends.
Hardly anyone in Japan knows what Marmite is,
let alone how miraculously this international marriage
originating from different corners of the world work well with each other.
Marmite is a yeast extract and a by-product of beer brewing.
It is commonly believed that you either love it or hate it,
because of its strong yeasty flavour.
In the UK and the Commonwealth countries,
the most popular way to enjoy Marmite is to spread it thinly over toast together with butter.
I would say its role is similar to the Japanese Natto,
which is a rather sticky and strong-smelling fermented soya beans
that the Japanese consume along with the staple diet of rice.
Once you develop a taste for the potent flavour of Natto,
it can become quite addictive.
Marmite is best paired with equally strong type of Sakes.
Today I chose
Sanzen Tokubetsu Junmai Omachi (Kikuchi Brewery)
which is made with Omachi rice from Okayama prefecture,
the origin of this ever so popular Omachi Rice, makes full bodied, rich and Umami-laden type of Sake.
This sake has been matured listening to Mozarts.
It has a settled aroma of cereals and a brown rice syrup like sweet scent.
The natural sweetness of rice accentuates and makes a great contrast with the saltiness of Marmite.
Additionally, Marmite also enhances the flavour of Sake
and you just can't stop sipping it.
I recommend warming up the Sake to body temperature.
This will help you enjoy every sip of the drink at a different temperature
until the Sake reaches the room temperature which is called 'Kanzamashi' with a slightly more concentrated flavour.
As the flavours of the Sake open up,
it becomes somewhat more potent when warmed up
and instead of getting overpowered by the Marmite, this Sake shines.
’Love it or hate it’ （"大好きか大嫌いか"）
燦然 特別純米 雄町米 をぬる燗で。
At first glance, this may seem surprising, but Marmite and sake go together very well.
It is like a happy international marriage between a man and a woman born and raised in different countries.
Both are fermented foods and contain many umami ingredients.
The combination of different umami ingredients has a synergistic effect of increasing umami flavor.
In fact, it can be said that they are an excellent match.
Marmite is a by-product of the beer making process and is the lees of beer, or sake lees.
It is salty and sticky, and its unique yeasty taste and aroma have earned it the name
'Love it or hate it" is the marketing tagline for the product.
and some people shy away from it, but once you love it, it becomes addictive.
In the United Kingdom and its former colonies in the Commonwealth,
it is said that the common way to eat natto is to spread it on toast or cookies with a thin layer of butter.
It may be regarded as same as the natto in Japan.
Sake is also a strong flavorful drink.
Today, we had a chance to taste a sake from the Kikuchi Shuzo brewery in Kurashiki City, Okayama Prefecture.
We had a chance to try Sanzen Special Junmai Omachi Rice from Kikuchi Shuzo in Kurashiki City, Okayama Prefecture, and warmed it up.
Omachi rice is originally from Okayama Prefecture and is said to produce a sake with a strong rice flavor.
It has a cereal-like calm grain and a sweet aroma like molasses. It is an elegant sake with the flavor of rice but with a nice sharpness, an excellent example of Junmai sake.
We are told that the brewer brewed this sake with a Mozart over it in the hope that the sake would taste good.
The natural sweetness of the rice softens the salty aspect of the marmite, while at the same time
and at the same time, the flavor of the marmite lifts the taste of the sake, making it an excellent match.
In addition, the flavor of sake becomes stronger when it is warmed.
It is recommended to warm sake to human skin once and then enjoy it heated to room temperature at different temperatures.
The strong and firm structure of the sake does not lose its balance even when warmed, and the rich flavor of marmite is a perfect match for the sake.