Sake Food Pairing: Which sake goes best with which food?
Split
Table of contents
- Why sake is often better than wine
- The Big Pairing Cheat Sheet (Table)
- The classic: Sushi & Sashimi
- The surprise: Steak & BBQ
- For professionals: Cheese & Chocolate
Have you ever drunk red wine with fish and had a metallic taste in your mouth? This is due to the iron and tannins in the wine reacting with the oils in the fish.
This is where sake comes in. A Japanese proverb says, "Sake doesn't fight with the food, it befriends it." Sake has little acidity, no iron, and no tannins. Instead, it brings umami (savory flavor), which enhances the taste of almost any dish—not just Japanese food.
Why sake is often better than wine
There are two ways to combine drinks with food:
- The "wash" effect: The sake cleanses the palate and prepares it for the next bite (perfect with fatty fish or fried food).
- The "synergy" effect: The amino acids in sake combine with the amino acids in food (e.g., meat or cheese) and create a flavor explosion.
The Big Pairing Cheat Sheet
Which bottle should you open? Use this simple table as a guide:
| Court | Flavor | Perfect sake type |
|---|---|---|
| Sushi, sashimi, salads | Light, Fresh, Raw |
Honjozo or Junmai Ginjo (Dry & Crisp) |
| Grilled fish, chicken | Roasted aromas, salty |
Junmai (Full-bodied & Umami) |
| Steak, lamb, BBQ | Fatty, hearty, rich |
Powerful Junmai or Yamahai (High acidity & body) |
| Cheese, cream sauces | Creamy, milky |
Junmai (Acid cuts through fat) |
| chocolate, dessert | Sweet, Bitter |
Koshu (Aged Sake) (Nutty & sherry-like) |
The classic: Sushi & Sashimi
When eating sushi, you don't want to overpower the delicate flavor of the fish. A strongly perfumed Daiginjo can sometimes be too much.
The best choice is often a dry, crisp Honjozo or a light Junmai Ginjo . They act like a "palate cleanser" between bites of fatty tuna or salmon.
👉 Our recommendation for sushi: Honjozo Sakes
The surprise: Steak & BBQ
Sake with steak? Absolutely! A robust Junmai has enough body (“rice flavor”) to stand up to a rib-eye steak. The sake's natural acidity cuts through the meat's fat, while the umami enhances its richness.
Pro tip: Warm the Junmai to about 40°C (Nurukan). The warm fat from the meat and the warm sake harmonize perfectly.
👉 Our recommendation to pair with steak: Junmai Sakes
For professionals: Cheese & Chocolate
This is the ultimate challenge. Because sake contains lactic acid (similar to yogurt or cheese), it often pairs more harmoniously with cheese than with red wine.
- Parmesan & Comté: Go perfectly with classic Junmai sakes.
- Blue cheese: Try a sweeter sake or an aged sake (koshu).
- Dark chocolate: Warm sake or aged sake, with notes of nuts and caramel, shines here.
Are you planning your next dinner?
No matter what you're cooking, there's a sake that will make it better. Browse our selection and find your favorite.
