Pairings

Table of contents

Umami:

• Umami is the 5th taste, joining sweet, sour, salty and bitter which is often described as “deliciousness”. It’s named after the word umai (“good/ delicious”) and was discovered in 1907 by a Japanese chemist and Tokyo Imperial University Professor named Kikunae Ikeda.

After 15 years of research and studying the compounds of kelp he found out, that molecular compounds in glutamic acid, bind to specific tongue receptors, trigger the sensation on your palate of craving more.

If glutamic acid occurs in any food naturally or after cooking, aging, or fermentation, it is considered umami. Examples which are rich in umami are ripe tomatoes, seared beef, aged parmesan, soy sauce, anchovies or mushrooms.

Pairings with Futsu:

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Pairings with Honjozo:

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Pairings with Junmai:

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Pairings with Junmai Ginjo:

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Pairings with Ginjo:

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Pairings with Junmai Daiginjo:

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Pairings with Daiginjo:

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Pairings with Nama types:

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Pairings with Nigori types:

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Pairings with Genshu types:

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