SAKE blog

 Just like there are core ideas for the pairing of wine and cuisine, Sake has some pairing principles. Keep the following in mind for your reference, and find your own way of pairing! Here are the basic concepts of Sake pairing:

Match the profoundness / richness of the taste

 For instance, Sake with profound taste is recommended for strong, heavy, greasy dishes . On the contrary, dishes with rather clear, plain, and soft touch go well with light Sake. By matching the level of profoundness / richness of the flavours between the dish and the Sake, both can build a beautiful harmony.

Match the elements of aroma

 It is very important to match the aroma from Sake and what you enjoy with. For example, if the Sake has apple-like aroma, dishes that contain apples will be a match and create a harmonious taste. There are various flavors in one Sake so please taste first and find the aroma which you can imagine. That is what you better try with.

Match the production methods (i.e. try with fermented food)

 Sake is produced through fermentation. Therefore it goes perfectly well with Japanese traditional seasoning such as soybean paste (“Miso”) and soy sauce (“Shoyu”). Other fermented products such as cheese and fish sauce also go well with Sake. Pickles like sauerkraut or Indian achar or Korean kimchee can be one of the choices to pair with Japanese Sake.

Match the range of temperature

 Matching the temperature of Sake and dishes will enhance the experience. For warm Sake, hot dish is a better match. Similarly, cold Sake goes with cold dishes. Japan has 4 seasons in a year, and people like to have cold Sake in summer with dishes such as cold noodles and cold tofu, whereas we associate warm Sake with hot pot and simmer food on a cold winter day.

Match the texture

 Texture is one of the crucial elements in Sake pairing. Once you put Sake into your mouth you feel various texture in your mouth. Some are relatively hard , but some are soft like a silk. Pairing Sake and dishes with similar textures will enhance the harmony, for example thick sauce with thick / viscose Sake.

Cover unpleasant (like fishy or gamey) smells

 Sake can cover the unpleasant smells of fish and meat. Covering up the unpleasant smells of the ingredients eventually helps to upgrade the overall taste of the dishes. Japanese are aware of this from the experiences over the generations. Please keep the feature in mind and find a great pairing of Sake and cuisine.

************

ikki is looking for a partner who can post your knowledge or activity on our media. If you are interested please contact us through CONTACT page.

Author: Yutaro Kobayashi

President & CEO, Kobayashi Junzo Shoten Co., Ltd.

Based in Osaka, I lead Kobayashi Junzo Shoten, a sake wholesaler founded in 1890. Through the cultural richness of Japanese sake, my mission is to connect people and bring smiles to dining tables around the world.

While technology continues to make the world feel smaller, the stories and traditions behind sake brewing can easily fade into the background. I see my role as a bridge—sharing the passion of brewers, opening doors for new audiences, and delivering sake in a way that feels more approachable and relatable.

I enjoy visiting sake breweries, learning about new rice varieties and brewing techniques, and spending time with toji (master brewers) and kurabito (brewery workers) to experience the spirit of sake-making firsthand. On this blog, I’ll share those encounters, my personal insights, and tips to help you enjoy sake even more.

Thank you for reading, and I look forward to connecting with you.