Shell-ebration: why sake and oysters make a perfect pairing

Sake is a Japanese rice wine made by fermenting rice that has been polished to remove the bran. A cherished pour in Japan for over 2,500 years, sake is increasingly making its mark across the world, appearing on wine lists, bottle shelves and in the cocktails of drinks professionals in-the-know.

But what delicacy is best partnered by the fragrant, fragile qualities of this premium alcohol?

Here, four culinary experts weigh in on marrying oysters and sake’s umami flavours, making the argument for a heavenly gustatory match.

Umami is one of the core five tastes, meaning “essence of deliciousness” in Japanese, and is often described as the meaty, savoury element that deepens flavour.

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