新潟淡麗

牡蠣 x 新潟清酒牡蠣 x 新潟清酒
Best Combination 最佳組合Best Combination 最佳組合

海鮮菜餚搭配好,新潟清酒
Niigata sake and seafood go well together

・為甚麼海鮮配葡萄酒會產生一種腥味,讓人難以大快朵頤呢?原來,這是由於海鮮中的「過氧化脂質」會和葡萄
酒中的鐵質在口腔中產生化學反應,從而形成腥味。
・若鐵質含量高於1ppm,進食時就會感覺到強烈腥味,而紅酒的平均含鐵量為2.3ppm,因此腥味會非常濃烈。
・然而,新潟清酒的含鐵量僅為葡萄酒的百分之一(平均含量為0.026ppm),因此用新潟清酒配佐海鮮不會產生腥 味,這樣便可盡情大歎美酒佳餚了。在日本酒中,的含鐵量亦屬較低。
 (亦有一部份的白葡萄酒的含鐵量為1ppm以下。)

-Have seafood with wine, and the dish is no longer enjoyable because of a fishy odor. Why?
Be cause seafood contains peroxidized fats, and wine contains iron. When the fats and iron react together in the mouth, the result is the fishy odor.
-This unpleasant smell becomes distinct when the drink taken with seafood contains 1 ppm or more of iron. Since wine contains an average of 2.3 ppm of iron, it makes the smell overpowering.
-Niigata sake contains only one-hundredth the amount of iron as that in wine (0.026 ppm on aver age). We have found that Niigata sake causes no fishy odor when taken with seafood, helping us to fully enjoy the meal. Compare to other sake, Niigata sake has small amount of iron. (The amount of iron is below 1 ppm for some white wine)

與牡生蠔兼容
Compatibility with oysters

新潟清酒 Niigata sake新潟清酒 Niigata sake
新潟清酒和生蠔的味道分佈極為相似。是能讓彼此每種味道昇華的絕佳配搭

Niigata sake and oysters make a well-balanced combination of flavors. Niigata sake and oysters go well together as they bring out each other’s flavor.
白葡萄酒 White wine白葡萄酒 White wine
白酒味道濃厚,若配搭生蠔會喧賓奪主,但其酸味強烈,去腥效果較佳。


White wine has a robust flavor that overpowers oysters, while its distinct tartness has the effect of removing the fishy odor.
紅葡萄酒 Red wine紅葡萄酒 Red wine
紅酒在整體味道上會蓋過生蠔,進食時感受更深的是紅酒味,而非生蠔的原汁原味。

The flavor of red wine in general is fuller than that of oysters, and thus you taste more wine than oysters.

新潟清酒 x 牡蠣 Niigata Sake x Oysters Recommended Combination新潟清酒 x 牡蠣 Niigata Sake x Oysters Recommended Combination

How Niigata Sake goes with oysters(by brand)How Niigata Sake goes with oysters(by brand)

分析:新潟県醸造試験場 
Analysis:Niigata Prefectural Sake Research Institute