Tasting Experiment: Sea Urchin and Sake

    We conducted a sake and sea urchin tasting to discover which sake would be the most appropriate for a particular variety of sea urchin. Varieties used were the Korean Bafun, Mexican and Japanese, here’s what we found…

Korean Bafun
Tasting notes: Displays mild sweetness, creamy with slight umami and slight shellfish notes. The finish is slightly bitter.

  • Hakurakusei Junmai Ginjo  
  • 伯楽星 純米吟醸:

    The sweetness presented in the sake complements the sweetness of the sea urchin. With seaweed and soy sauce, the sake complements the umami of the seaweed and soy sauce.


  • Soutenbou Koshikagura Junmai 
  • 想天坊 越神楽 純米 瓶囲一回火入れ原酒:

    This sake compliments umami within the sea urchin. With seaweed and soy sauce, the sake’s umami enhances seaweed and soy sauce notes while its fruity bouquet brings a refreshing quality to the pairing.


  • Sinsen Hotarumai Pomme 
  • 神泉 蛍舞 ポム:

    The “Pomme’s” slightly sweet palate complements the sweetness of the sea urchin while accentuating its shellfish notes, it  With seaweed and soy sauce, the notes of the seaweed is accentuated and the creaminess of the sea urchin is highlighted.



    Mexican Sea Urchin
    Tasting notes: Displays a hint of sweetness, a firm texture with mild umami and moderate shellfish notes that cover the palate. A mild amount of minerality is present.

  • Hakurakusei Junmai Daiginjo 
  • 伯楽星 純米大吟醸:

    This sake adds umami while its slightly ricey notes complements the firm texture of the sea urchin. With seaweed and soy sauce, it enhances the seaweed notes.


  • Soutenbou Koshikagura Junmai 
  • 想天坊 越神楽 純米 瓶囲一回火入れ原酒: 

    This sake’s umami qualities amplifies the shellfish notes of the sea urchin. With seaweed and soy sauce, it amplifies the seaweed notes.


  • Daimon 55 Junmai Ginjo
  • 大門 55純米吟醸:

    The “Daimon 55’s” minerality complements the sea urchin and its shellfish notes. With seaweed and soy sauce, the sweetness of rice displayed by the sake pairs with the seaweed and soy sauce to create a wholesome experience.


    Japanese Sea Urchin 
    Tasting notes: Displays mild sweetness, creamy with slight shellfish notes. A slight amount of minerality is present which then evolves a touch of bitterness, then dissipates quickly.

  • Yasakatsuru Cho Kame No O Kurabu Junmai Daiginjo 
  • 弥栄鶴 超亀の尾蔵舞 純米大吟醸:

    The umami displayed by this sake enhances shellfish notes of the sea urchin. With seaweed and soy sauce, the sakes umami enhances the seaweed and soy sauce notes, while its sweet and fruity profile brings freshness to the pairing.


  • Soutenbou Koshikagura Junmai 
  • 想天坊 越神楽 純米 瓶囲一回火入れ原酒:

    This sake’s dryness and umami accentuates the shellfish notes of the sea urchin. With seaweed and soy sauce, the seaweed notes is amplified by the sake.


  • Rikyubai Shizuka Junmai Ginjo 
  • 利休梅 静香 純米吟醸:

    This sake’s umami palate, sweetness and minerality, enhances the shellfish notes, complements the natural sweetness and minerality displayed by the sea urchin.With seaweed and soy sauce, the sake’s umami enhances the seaweed notes.



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