Difference in the palatability of sake and wine
when paired with food
The degrees of compatibility and palatability of paired liquors and foods
are different from one another, which are well known on the experiential
basis. However, the reason for these variations has seldom been scientificallyinvestigated. On the other hand, cheese contains high levels of umami
constituents and matches well with various alcoholic drinks. Therefore, weinvestigated the sensory differences of umami aftertastes in the pairings ofcheese and sakes/wines.
The intensity of umami taste after eating cheese followed by drinking sakeor wine was evaluated by the figures determined by a taste sensor.
Consequently, the intensity of umami aftertaste from cheese was higher when
paired with sake than with wine. Furthermore, this result is consistent withthe human sensation that wine refreshes our palate and avoids getting tired ofeating cheese, while sake makes us enjoy the umami of cheese better.
The reason for the difference mentioned above was found to be thedifference between the level of organic acids of sake and that of wine. That isto say, high level of organic acids in wine reduced the umami aftertaste
formed by amino acids and peptide in food. Therefore, the difference
between the palatability of sake paired with food and that of wine isscientifically elucidated by these results to some extent.
This research was performed in collaboration with the Japan Sake andShochu Makers Association.
Organic acids in alcoholic drinks affect the palatability of sake and wine
paired with cheese.

Difference in the palatability of sake and wine when paired with foodGood example of alcoholic drink and food pairing
Cheese & WineCheese & Sake

• Pairing that makes us untired of eating.
• Wine refreshes the rich taste of cheese.

• Recently popular pairing.
• Sake supports the umami of cheese.

Scientific evidence?
Aftertaste measurement with a taste sensor
Reference solution → Food → Alcohol → Ref. sol.
Difference of potentials (mV) ≒ Aftertaste

Umami intensity
Difference of sensor output
0-5 -10 -15 -20(mV)

Effect of organic acids in drinks
on umami aftertaste of cheese
Umami intensity

Sake B

Difference of sensor output
0-5 -10 -15 -2021Sake A

Sake C【Sensory evaluation】

Wine A+ 1 g/L tartaric acid

When paring cheese with sake, more panelists
experienced less umami aftertaste with sake
added with tartaric acid than with sake withouttartaric acid.

Wine B+ 3 g/L tartaric acid

Wine C+ 1 g/L malic acid4

Wine D+ 3 g/L malic acid

5863

2

1Sake E

4Sake D5(mV)

7

The intensity of umami aftertaste of cheesepaired with sake or wine was evaluated by thefigures determined by a taste sensor equippedwith an artificial lipid membrane. The intensities of
the umami aftertaste were lower when paired withwhite wine than with sake (left figure). The additionof tartaric or malic acid to sake reduced the umami
aftertaste (right figure). Thus, the difference inorganic acid concentration can explain suchdifference between sake and wine.

Umami aftertaste of cheesepaired with sake or wine3

【Taste sensor analysis】

Food & Wine

Food & Sake

Wine contains high levels of organic acids.
↓Umami constituents are flushed away fromthe tongue.

Sake contains less organic acids than wine.
↓
Umami constituents remain on the tongue.