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Sake (fermented) — Ingredient · Foodgeist
Ingredient
Sake
fermented
Aroma profile
Derived from this ingredient’s flavor compounds
odor_active×28
sweet×15
fragrant×14
fruity×13
popcorn×12
lemon×12
nature×11
non-citrusfruity×11
Taste profile
Derived from this ingredient's compounds · measured taste classes (FART / ChemTastes)
Ranked across every axis at once: shared flavor chemistry, real-recipe co-use, novel-discovery, and nutrient synergy. Pairs agreeing on two or more axes lead.
Rice2 axes agreeused together in recipesshares flavor compounds
Pork2 axes agreeused together in recipesshares flavor compounds
Scallop2 axes agreeused together in recipesshares flavor compounds
Fish2 axes agree
Molecular affinity
Pairs well with — ingredients that share aroma compounds
time: 3 weeksbacterial_density: 10(6) CFU cm(-2)storage_conditions: 2 degrees C
“Chill-stored, vacuum-packaged beef inoculated with sulfide-producing Lactobacillus sake 1218 developed a distinct sulfide odor within 3 weeks of storage at 2 degrees C, at which time the bacteria had reached maximum numbers of 10(6) CFU cm(-2).”
Peer-Reviewed Optimal Ranges
Conditions
11
202
Based on 2 papers
Duration
20min
1848
Based on 2 papers
Temperature
20°C
420
Based on 2 papers
What science says
compound effect
“Enterocin ON-157 had a bactericidal mode of action and inhibited the growth of the enterococci, Lactobacillus sake and Listeria monocytogenes.”
enterocin ON-157→inhibits→growth of enterococci, Lactobacillus sake, and Listeria monocytogenes
“Community analysis using pyrosequencing revealed that diverse LAB including Leuconostoc citreum, Leuconostoc holzapfelii, Lactococcus lactis, and Weissella soli were present during the early fermentation period, but the LAB community was quickly replaced with Lactobacillus sakei, Leuconostoc gasicomitatum, and Weissella koreensis as the fermentation progressed.”
“Using two-dimensional electrophoresis, we observed significant variation of a set of 21 proteins in cells grown at 4 degrees C or in the presence of 4% NaCl.”