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Sake Is The Key To A Tastier Lobster Experience

Synergy is a buzzword that’s used to illustrate vividly the beautiful result of two plus parties or substances working together to achieve something more significant than the sum of their separate effects. Applying the concept to food yields scintillating possibilities, like flavor profiles being enhanced to create more dynamic and memorable dining experiences.

In one useful and powerful example, the synergy between the lauded taste of umami and sake produces a boosted dining encounter. “Umami is created by the meeting of glutamic acid — which is found in sake; you also find it in a lot of fermented food — and inosinic acid, which is found in meat and seafood like lobsters and oysters,” explains sake sommelier Bryan Patrick West. He continues, “When you get a meeting of the sake and flavors in the lobster pot pie, the union will boost the umami levels overall in your tasting experience.”

West guides Foodbeast Reach Guinto through this umami event like the wise sake sherpa he is, teaching him how to smartly pair an exquisite Lobster Pot Pie from Raw Bar by Slapfish in Huntington Beach, CA with three different sakes.

The results vary with each type of sake when eaten with the Lobster Pot Pie, yet the common thread through all three is the heightened taste of umami flavor from the synergy between the seafood and sake. Let’s take a look at the specifics:

Tamano Hikari Junmai Ginjo Yamahai Classic

“Fuller in body, nice and rich, earthy” is how West described this sake. He adds that beyond a fitting pairing to the seafood and root vegetables in the chowder, it is also bold enough to stand up to fried foods like the oyster crowning the pot pie.

Nihon Sakari Daiginjo 

“I personally think that the umami synergy between the fried oyster and this sake in particular will go really, really well,” highlighted West. Historically one of the more prominent producers of premium sake in Japan.

Amabuki Junmai Ginjo “Himawari”

The unique thing about this sake is that the brewery uses yeasts that are derived from flowers. Moreover, it’s an unpasteurized sake, literally giving it a blooming flavor profile that enhances the seafood’s flavor.

“The way I like to put it, [sake] isn’t the star of the show. It’s a really, really good supporting actor creating this savory, umami, mouthwatering note that leaves you wanting more,” illustrates West. 

Another argument can be made in support of how the umami flavor in seafood is enhanced when paired with sake via a recent experiment conducted by AISSY, Inc., a company that provides data and consulting related to the sensation of taste. The experiment revealed that sake, which contains an abundance of umami, increased the umami score no matter the food it was combined with, with the pairing of seafood like grilled lobster achieving the highest increase in umami.

With this synergy between sake and seafood making food taste better, it unlocks so many flavor possibilities through the pairing of them – whether it be through boosting some Lobster Pot Pie with Crispy Oysters as part of the Unlock Your Palate Campaign or any other seafood dish worth the extra push to titillate your palate. 

To learn more about the incredible umami synergy, click here

Created in partnership with JFOODO.

By Reach Guinto

Reach loves the Lakers, fried chicken, and a well-executed DDT. He came out the womb with a fried egg on top of his head.