Umami
Sake is essentially a fermented alcohol, made with Koji fungus spores that initiate the process. Koji is the primary catalyst behind the Umami flavor in sake, just as it is in Miso and Shoyu, both which originate from the same 'Koji fermentation tradition' in Japan. Umami is not just a taste, it can also be sensed as a feeling of well-being and harmony in body and mind. Sake with a prominent Umami content is a gift to food, complementing everything from cheeses, fresh tomatoes, sardines, mushrooms, pizza to miso soup and meat. In other words, food types that also contain latent Umami.
