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Curious Facts

5 curiosities you didn't know about sake
Curious Facts

5 curiosities you didn't know about sake

By Fernanda Balmaceda - 2021-04-20T16:07:46Z
Sake is native to Japan, where it is known as Nihonshu. It is considered a sacred drink that can be consumed cold, warm, or hot, depending on the consumer's taste, the quality of the distillate, and the season of the year. Here are 5 facts you may not know about this incredible beverage. 

Sake, a drink between wine and beer
This beverage can be called rice wine or even rice beer, as it shares similarities with both. Its process is similar to that of beer, but it is served like wine. It generally has a higher alcohol content than table wine and a more alcoholic flavor than beer. This allows us to say it falls into both categories but with unique characteristics and a very particular taste.

Production process 
Sake is made from rice, water, and yeasts, with the help of a bacteria called koji. The grain most commonly used to prepare it is called sakamai, which is larger than the rice we typically know; it has an additional amount of starches in its interior and fats and proteins in its outer layer. For its production, it is polished to expose the interior; it is soaked in water and then steamed in small batches. It is allowed to rest again, and yeasts are added to convert the starches into fermentable sugars, which can then be filtered and turned into rice wine.

Types of sake 
There are many types that depend on their alcohol content and whether they are sweet, dry, or semi-dry. Some unfiltered ones have a milk-like appearance but with a stronger rice flavor. 

The first Mexican sake 
In 2016, Nami, the first Mexican sake, was created. Made in Culiacán, Sinaloa, it uses the traditional Japanese method for premium sake, sokuj. This expresses respect for Japanese tradition but with a Mexican heart. Its new ambassador is Matthieu Guerpillon, who is developing unique sensory experiences, such as his pairing recommendation created by chef Eduardo Palazuelos with products from Jamat, a family business selling seafood products from Ensenada, Baja California.


Pairing
Sake not only pairs perfectly with Japanese cuisine but also with Mexican cuisine. The combination of these cuisines is memorable! As with this Mayapanese recipe, which combines traditional Japanese and Yucatecan cuisines, created by Eduardo Palazuelos, a renowned chef from Acapulco, chef of Zibu and Mario Canario in Acapulco, Zibu Allende and Yintony Bar in San Miguel de Allende, and Mar del Zur in Monterrey, and bearer of the culinary legacy of his mother, Susana Palazuelos, one of the most important caterers in Mexico.  

Salmon tartare in crispy potato basket
Servings: 2
Ingredients
  • 160 gr of Norwegian salmon
  • 1 piece of sliced green onion
  • 1 piece of red serrano chili, seeded and finely chopped
  • 4 pieces of chopped pecan nuts
  • 1 tablespoon of oyster sauce
  • 2 tablespoons of truffle oil
Decoration
  • 2 pieces of crispy potato basket
  • Chipotle mayonnaise (to taste)
  • Wasabi paste (to taste)
  • Cilantro sprouts
  • Sauce 
  • 50 ml light soy sauce
  • 20 ml yuzu
Procedure:
  1. Cut the salmon into 1cm x 1cm cubes and place them in a bowl.
  2. Add the green onion, chili, and nuts.
  3. Marinate with oyster sauce and truffle oil.
  4. On a plate, place the crispy potato basket and fill it with the salmon mixture.
  5. Decorate the plate with dots of chipotle mayonnaise and wasabi paste alternately, and top the basket with sprouts.
  6. In a small sauce dish, pour the soy sauce and yuzu. Serve the dish with this sauce in a ramekin and your favorite sake.