There’s no doubt that Sake, Japan’s delicious national drink, (often drunk – in my experience at least – to raucous cries of ‘Kampai!’)
Not only is it the perfect pairing to your favourite sushi, sake is a deeply nuanced, centuries-old craft. Much like wine, there are an incredible range of flavours from delicate floral aromas to bold umami notes. This makes it the perfect companion to a variety of International as well as Japanese food.
But with so many types of sake, how do you know which one to pair with your meal?
Whether you’re a seasoned sake drinker or just beginning your journey, this guide will help you navigate the world of sake and discover how to pair it like a pro.
Understanding the Different Types of Sake
Before diving into pairings, it helps to know the main types of sake and what makes each one unique.
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Junmai (純米) – The Umami Powerhouse
Rich, full-bodied, and savory
- Made with just rice, water, yeast, and koji (no added alcohol).
- Often has deep umami flavors with a slightly acidic backbone.
- Best served warm or at room temperature.
Pair With:
- Grilled meats like yakitori (especially chicken thighs and liver).
- Hearty dishes like sukiyaki or mushroom risotto.
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Honjozo (本醸造) – Smooth & Light
Crisp, dry, and easy-drinking
- A small amount of distilled alcohol is added to enhance aroma and texture.
- Lighter than Junmai but still structured.
- Best served slightly chilled or warm.
Pair With:
- Tempura, as the lightness of Honjozo cuts through the fried coating.
- Sushi and sashimi, especially lean fish like flounder or snapper.
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Ginjo (吟醸) – The Aromatic & Elegant Choice
Fruity, floral, and refined
- Made with highly polished rice, giving it delicate flavors and a fragrant nose.
- Often served chilled to highlight its freshness.
Pair With:
- Light dishes like ceviche, carpaccio, or steamed white fish.
- Fresh cheeses and salads with citrus dressings.
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Daiginjo (大吟醸) – The Ultimate Luxury
Highly refined, complex, and smooth
- A more premium version of Ginjo, using even more polished rice.
- Often features floral, melon, and pear-like aromas.
- Best enjoyed chilled in a wine glass to capture its delicate nuances.
Pair With:
- High-end sushi and sashimi, especially fatty tuna or uni (sea urchin).
- French-Japanese fusion dishes with a balance of richness and acidity.
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Nigori (濁り) – The Cloudy & Sweet Delight
Milky, creamy, and slightly sweet
- Unfiltered sake, leaving rice solids for a richer texture.
- Can range from mildly sweet to dessert-level sweetness.
Pair With:
- Spicy foods like Thai curry or Sichuan hot pot, as the sweetness balances heat.
- Desserts like cheesecake, fruit tarts, or matcha-flavored treats.
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Sparkling Sake – The Festive & Refreshing Option
Effervescent, light, and playful
- Naturally carbonated through fermentation.
- Lower in alcohol, making it a great aperitif.
Pair With:
- Oysters, seafood platters, or fresh strawberries.
- Anything you’d pair with Champagne!
Sake Pairing Tips: The Essentials
- Match Intensity – Bold dishes go with rich sakes (Junmai), while delicate flavors pair well with lighter sakes (Ginjo, Daiginjo).
- Balance Sweetness & Acidity – Sweeter sakes (Nigori) tame spicy foods, while dry sakes (Honjozo) refresh the palate.
- Consider Temperature – Chilled sake enhances delicate notes, while warm sake brings out umami depth.
Beyond Food: Enjoying Sake on Its Own
Sake isn’t just for pairing—it’s a pleasure in itself.
Try sipping a premium Daiginjo at a rooftop bar in Tokyo, or enjoying warm Junmai on a chilly evening. If you’re visiting Japan, sake tastings at breweries offer a chance to explore regional styles and discover your perfect pour.
Ready to elevate your sake experience?
Grab a bottle, pour a glass, contact beinjapan for amazing ideas… and let the adventure begin.
Kanpai!
