Sake Histamine Information

Sake, a versatile Japanese alcoholic beverage brewed from fermented rice, is renowned for its complex flavor profiles which range from fruity and floral to earthy and rich. Examining Sake’s impact on histamine levels is a multifaceted task since the brew's composition and fermentation process play distinct roles. In general, alcoholic beverages are known to obstruct the enzyme diamine oxidase (DAO) tasked with breaking down histamine in the body. Consequently, consumption can lead to an accumulation of histamine [1]. However, the extent of this obstruction significantly varies from one alcoholic beverage to another. For sake, limited concrete evidence points towards its histamine content or its impact on histamine levels. Its fermentation process implies that histamine could be present because histamine is commonly found in fermented foods [2]. However, the exact amount would heavily depend on the precise conditions during production, the rice used, the koji mold, and the yeast strains utilised. According to a study by Vidal-Carou et al. (1990), the histamine content of different sakes ranged from non-detectable to 9.4 mg/L [3]. This signifies a lower range compared to many wines and cheeses. Sake would not qualify as a histamine liberator due to its lack of certain ingredients known to trigger the release of histamine in the body, like cocoa, specific fruits, and some additives [4]. In summary, while sake could potentially contain histamine due to its fermentation process, the available evidence suggests that its histamine levels are relatively low compared to other alcoholic beverages. More extensive research is needed to provide an in-depth understanding of Sake's role in histamine levels. References: [1] Maintz, Laura, and Natalija Novak. “Histamine and histamine intolerance.” The American journal of clinical nutrition vol. 85,5 (2007): 1185-96. doi:10.1093/ajcn/85.5.1185 [2] Shalaby, A.R. “Significance of biogenic amines to food safety and human health.” Food Research International vol. 29,7 (1996), pp. 675-690. doi:10.1016/S0963-9969(96)00066-X [3] Vidal-Carou, M.C., Ulla, M.C. & Mariné-Font, A. “Histamine and Tyramine in Spanish Wines: Their Formation During the Winemaking Process.” American Journal of Enology and Viticulture vol. 41,2 (1990), pp. 160-167. [4] Comas-Basté, O, Latorre-Moratalla, M.L, Bernacchia, R, Veciana-Nogués, M.T & Vidal-Carou, M.C. “Histamine intolerance: the current state of the art.” Biomolecules vol. 10,8 (2020), p. 1181. doi: 10.3390/biom10081181