How to pair sake with food

Discover the secrets behind pairing sake with food, from classic Japanese cuisine to more innovative options, all based on sake’s unique flavor profiles.

In this Guide:

  • What is sake?

  • What makes sake taste different?

  • What are the basic principles for pairing sake?

  • How do you pair sake with food?

  • Sake FAQ

Stacked in large, brightly colored barrels outside the entrance to Shinto shrines, raised in tiny, handheld choko glasses and clicked together with calls of kanpai, stocked in all sorts of establishments, from local izakayas to upscale course kaiseki dining, sake is everywhere across Japan. But it’s not just within Japan that sake can be seen. The beverage’s popularity has spread throughout the globe, just as common in NYC cocktail bars as it is in Tokyo. And just like its reach, the possibilities for food pairings are equally wide.

Sake's unique flavor profiles—ranging from crisp and dry to rich and umami-packed—make it an unexpectedly versatile companion to a wide range of dishes, both Japanese and Western. But for many newcomers, the question remains: How do you know which sake to pair with which food?

Whether you're a curious traveler, a food enthusiast, or a cultural explorer, learn how to pair sake with food from all over the world, from cheese and burgers, to sushi and salads.

Discover the foundations of sake

What is sake?

Sake, Japan’s iconic rice wine, is crafted using just three essential ingredients: rice, water, and koji mold. Despite its simplicity, this traditional Japanese alcohol offers a complex flavor profile that includes karami (dryness), nigami (bitterness), amami (sweetness), sanmi (acidity), and shibumi (astringency), with each bottle reflecting the regional terroir, brewing method, and artisanal touch of the sake brewer.

While the roots of sake brewing in Japan trace back to the 3rd century AD, with formal production by the Imperial Court beginning in the 7th century, the tradition has endured for over a millennium, celebrated in contemporary times as the national drink of Japan.

Aside from culinary purposes, sake has also been historically connected to spirituality, with the sacred kuchikamizake prepared by shrine maids, and offered to the kami gods.

Why does sake taste different?

Despite the simplicity of sake, there are a lot of factors that can contribute to its flavor. However, the rice species and water quality are two of the most crucial parts that contribute to flavor. Even as far back as the Edo period, the perfect blend of minerals in water from areas like Nada (Kobe), Fushimi (Kyoto), and the area surrounding Fuji, was famous for the delicious sake produced by the water. As for the rice, only rice categorized as acceptable for sake, is allowed to be used in brewing. While there are over 100 different approved varieties, with certain regions often favoring a specific species, all approved varieties must have a large grain size, a higher water absorption rate, and contain a starchy core called the shimpaku. 


Additionally, changes during the fermentation process, overseen by the toji brewmaster, also impact the final flavor: polishing, steaming, and the delicate balance of koji and yeast all must be carefully controlled.

The Basic Principles for Pairing Sake

Learning how to pair sake with food can take a refined palette and ample practice, but there are some basic guiding principles that can assist those just getting started in their journey to becoming a sake sommelier.

Typically, similar features pair well together. Sake with a light flavor pairs well with light food, while sake with a rich taste balances out the rich flavor or more complex, heavier foods–not dissimilar from how white and red wine is paired.
Avoid combinations that clash. The even, smooth flavor of so-shu sake can be easily overpowered by the taste of stronger dishes, like smoked, fermented, or aged items. Instead, when dining on a dinner like roast duck or braised pork, seek out sake layered in flavor, like aged juku-shu sake.

Pairing Sake with Food

While the delicate complexities in sake’s taste can seem challenging to pair at first, there are 4 major categories of sake that can make it easier to learn which food best suits each sake. Learn the different groups of sake and which flavors are suitable for what, so that you can enjoy sake to its fullest. 

Pairing with kun-shu

A clear, aromatic sake with a refreshing blend of sweetness and acidity. Both ginjo-shu and daiginjo-shu are included in this category. Kun-shu is best served at mild temperatures in order to fully feel the fruit aroma, which can diminish if the sake is too cold. Pair kun-shu sake with food like:

  • Shrimp avocado salad

  • Vegetable tempura

  • Spring rolls

  • Steamed white fish

  • Scallops

  • Grilled chicken with herbs

Pairs best with: Dishes with fruits, vegetables, herbs, such as Thai and Vietnamese cuisines

Avoid pairing with: Rich food with strong flavors

Pairing with jun-shu

An umami-packed sake with a well-rounded richness and a complex combination of sweetness, acidity, slight bitterness, and depth. Junmai-shu and honjozo-shu are both categorized as jun-shu sake. Jun-shu can be enjoyed both hot and cold, unlocking a novel taste at each different temperature. Pair jun-shu sake with food like:

  • Tuna (toro) sashimi

  • Fried noodles

  • Yakitori (sauce)

  • Hamburgers

  • Gyoza

  • Cheeses

Pairs best with: Main meals with lots of umami, traditional Japanese food, and pairings suitable for red wine

Avoid pairing with: Dishes with a light or delicate flavor

Pairing with so-shu

Mild, pure, and with a smooth mouthfeel. Nama-sake and sake with a lower alcohol content are included in this category. So-shu is best enjoyed cold (6-10 °C) so that the light, delicate arrangement of flavors remains preserved. Pair so-shu sake with food like:

  • Edamame

  • White fish sashimi

  • Yakitori (salt and lemon)

  • Fresh oysters

  • Omelette

  • Cooked tofu

Pairs best with: Light and simple food to match the refreshing taste of so-shu sake

Avoid pairing with: Fatty dishes

Pairing with juku-shu

Aged sake with a complex aroma and strong flavor, the thick sweetness and full-bodied taste of juku-shu make pairing this sake more restricted, but by no means less rewarding. Juku-shu sake can be darker colored than other types of sake, which are typically clear; instead, amber, golden, or brownish hues can be seen, and enjoyed at a wide range of temperatures. Pair juku-shu sake with food like:

  • Lamb steak

  • Aged cheese

  • Sauteed mushrooms

  • Tandoori chicken

  • Peking duck

  • Broiled eel

Pairs best with: Rich food with many layers of taste, especially aged and fermented dishes

Avoid pairing with: Raw seafood, delicate dishes

Beyond Pairing Sake

Beyond pairing with flavor profile, sake can also be paired with season and occasion. Fruity, floral sake like kun-shu are well suited to the spring season, while the rich depth of juku-shu provides a warmth to drinking in the winter season. In Japan, different festivals often call for a different type of sake: the New Year’s celebration, oseibo, for example, calls for umami-rich juku-shu that can be paired with osechi dishes. 

Learning how to pair sake with food unlocks a new world of culinary adventures and a way to interact with Japanese culinary arts and heritage with an expanded perspective, whether you’re debuting sake at your next dinner party or making reservations at your nearest sushi spot.

Or, go a step further on your next journey to Japan, and learn about pairing sake with food straight from a culinary expert in their own restaurant, adding a new taste to your travels.  

Japanese Sake FAQs

  • Sake’s main ingredients are rice, water, and koji.

  • Sake has a long history in Japan, with many spiritual connections. Thought to bridge the gap between mortals and gods, sake is often used as an offering, and is frequently seen in large barrels at Shinto shrines.

    Sake is also featured in many ceremonies and festivals, such as in New Year’s celebrations or for prayers for good harvest.

  • Koji is a mold that is used as a starter for the fermentation process of sake. It also plays a key role in other Japanese dishes, such as miso and soy sauce.

  • Sake is traditionally brewed in the winter, as it allows for a more controlled process of fermentation. It also follows the rice harvesting season.

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