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. マーマイトと雄町(おまち)米 純米酒一見意外なように思われますが、マーマイトと日本酒の相性は大変よく、
それはあたかも生まれも育ちも違う男女の幸せな国際結婚のようであります。 両者供に、発酵食品であり、旨み成分が沢山含まれており、 違った旨みを併せると旨みが増す旨味の相乗効果をもってして 実は、抜群の相性であると言えます。 マーマイトはビールを作る過程で生まれる副産物で、ビールの搾りかす、言ってみれば、ビールの酒粕です。 塩気が強く、粘り気があり、またその独特な酵母の味わいと香りから、 ’Love it or hate it’ ("大好きか大嫌いか") というのがマーケティングのキャッチフレーズで、敬遠する人もいますが、 好きになると病み付きになる味と言われています。 英国やそののかつての植民地であったコモンウェルスの国々では トーストやビスケットに薄くバターと塗って食すのが、一般的な食べ方だそうですので、 日本の納豆と同じような立ち居地かもしれません。 お酒も同様に味わいの強い物を選びます。 本日はご縁のあった、岡山県倉敷市の菊池酒造さんの 燦然 特別純米 雄町米 をぬる燗で。 雄町米は岡山県が原産で、お米の旨味がしっかりした味わいの酒になると言われています。 シリアルのような落ち着いた穀物と、黒蜜のような甘い香りがあり、米の旨みがあるのにキレがいい、純米酒の優等生のような上品なお酒です。 蔵人がお酒においしくなって欲しいという願いをこめて、モーツアルトをかけて醸したと聞きます。 自然な米の甘みが、マーマイトの塩気を和らげてくれると同時に、 マーマイトの旨味がお酒の味を持ち上げますので、抜群の相性です。 また、お酒は温める事で味わいが強くなるので、 人肌に一度温めてから、常温までの燗冷ましをそれぞれの温度で楽しむのがお勧めです。 しっかりとしたコシの強い作りが、温めてもバランスがくずれず、 マーマイトの濃厚な味にも負けず劣らずで、お酒がどんどん進みます。 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.
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