The Pairing of Sake and Soba Noodles
Soba noodles are made of buckwheat flour, roughly as thick as spaghetti, and prepared in various hot and cold dishes. Soba dishes are very popular and easily available in Japan. When you visit a soba restaurant you might notice many sake bottles lined up on the shelves. Soba goes well with sake and there is a good reason for that.
The components in soba and sake synchronize with each other creating the harmony of rich flavor. Sake is rich in amino acids which results in umami flavor. Soba is also very high in amino acids compared to udon or ramen noodles. Aspartic acid and glutamic acid are 2.1 and 1.3 times higher respectively, therefore sake and soba noodles complement each other.
Cold soba (zaru soba) is usually dipped into mentsuyu which is made from sake, mirin, soy sauce, kombu, and katsuobushi (dried bonito flakes). Kombu and katsuobushi are also known as ingredients very rich in umami components – glutamic acid and inosinic acid. This make zaru soba the perfect umami match for Japanese sake!
31st of every month is known as Soba Day in Japan, so why not make it a tradition of enjoying soba and sake at the end of every month?
Eikun Kotosennen Junmai Ginjo which is super clean and fruity sake. Sweet and sour fragrance reminiscent of grapefruit, mandarin orange, pineapple and yogurt slowly spreads in the mouth until the very end of the palate. It is made with the highest quality ingredients from Kyoto prefecture. Water comes from Fushimi which is distinguished by having access to spring water of exceptional quality. This water produces elegant, not too overly sweet, and soft sake. It is made with Iwai rice which gives this sake fragrance and a nice mouthfeel.
Enjoy Soba Day with cold soba noodles dipped in mentsuyu (which is also perfect for the hot Australian summer!) while sipping on a cup of chilled Eikun Kotosennen Junmai Ginjo!