Tasting Experiment: Sea Urchin and Sake
We conducted a sake and sea urchin tasting to discover which sake would be the most appropriate for a particular variety of sea urchin. Varieties used were the Korean Bafun, Mexican and Japanese, here’s what we found…
|
|
 |
The sweetness presented in the sake complements the sweetness of the sea urchin. With seaweed and soy sauce, the sake complements the umami of the seaweed and soy sauce.
This sake compliments umami within the sea urchin. With seaweed and soy sauce, the sake’s umami enhances seaweed and soy sauce notes while its fruity bouquet brings a refreshing quality to the pairing.
The “Pomme’s” slightly sweet palate complements the sweetness of the sea urchin while accentuating its shellfish notes, it With seaweed and soy sauce, the notes of the seaweed is accentuated and the creaminess of the sea urchin is highlighted.
 |
 |
This sake adds umami while its slightly ricey notes complements the firm texture of the sea urchin. With seaweed and soy sauce, it enhances the seaweed notes.
This sake’s umami qualities amplifies the shellfish notes of the sea urchin. With seaweed and soy sauce, it amplifies the seaweed notes.
The “Daimon 55’s” minerality complements the sea urchin and its shellfish notes. With seaweed and soy sauce, the sweetness of rice displayed by the sake pairs with the seaweed and soy sauce to create a wholesome experience.
 |
 |
The umami displayed by this sake enhances shellfish notes of the sea urchin. With seaweed and soy sauce, the sakes umami enhances the seaweed and soy sauce notes, while its sweet and fruity profile brings freshness to the pairing.
This sake’s dryness and umami accentuates the shellfish notes of the sea urchin. With seaweed and soy sauce, the seaweed notes is amplified by the sake.
This sake’s umami palate, sweetness and minerality, enhances the shellfish notes, complements the natural sweetness and minerality displayed by the sea urchin.With seaweed and soy sauce, the sake’s umami enhances the seaweed notes.
 |
 |