Free entrance: First come, first seated

Saké (Nihonshu) shines in its chameleon-like ability to synergize well with diverse cuisines, accentuating umami through glutamic and succinic acids when paired with food across a range of temperatures. With sweet, sour, salt, bitter, and umami tastes, along with elements like fat and spiciness common in dishes, how do they mutually influence flavors? Join Janice Chi, Master Sake Sommelier, in exploring this symbiotic relationship using five labels from Ichinokura, Miyagi's largest sake brewery.

日本清酒如水般包容，能与各种美食完美搭配。在与食物搭配时能通过谷氨酸和琥珀酸来增强其鲜味，并在各种温度下都表现出色。甜、酸、咸、苦、鲜，再加上菜肴中常见的脂香和辛辣，清酒是如何与美味相得益彰？欢迎与清酒侍酒大师陈维新一起，从宫城县最大的酿酒厂一之藏酿造的五款清酒出发，探索日本清酒与美食搭配的无限魅力。