Sake Food Pairings – Advanced | Japan Sake and Shochu Makers Association

Japanese cuisine may be the most common sake food pairing. However, many people are surprised at how easily sake pairs with other cuisines from around the world. The composition of sake makes it the perfect accompaniment to a wide range of flavors. From salty ham to sweet desserts, hot and cold, there is a sake that matches the flavor profile of many foods.

Why Pair Food with Sake?

The benefits of pairing sake with food are similar to those of wine.

Sake brings out the flavors in food.
Sake can be used to complement dishes.
Sake refreshes the palate.
Sake combined with food can create new flavors.

In particular, sake plays an important role in drawing out the umami from a dish. These benefits are the result of how well the sake is matched with the taste, texture, and aroma of the food. Therefore, a good understanding of the nature of the drink and the food is essential. In addition, understanding how the temperature affects the flavor of sake expands the possibilities of sake-food pairings.

Koji is the Key to Umami

Sake, soy sauce, and miso share some important characteristics; they are made with koji, fermented, and rich in umami. In fact, koji is the basis behind their umami components. Koji breaks down plant-based protein into amino acids, producing umami-laden seasonings. In sake, it is mainly used to break down rice starch as part of the brewing process, but additionally adds umami flavor to the sake.
This koji-derived umami, or glutamate, is the secret to how Japanese dishes taste flavorful without relying on animal-derived fat. Experts say that the sensitivity to umami increases when paired with other umami components such as inosinic acid in bonito flakes, beef and chicken, and guanic acid in dried mushrooms. Therefore, on a scientific level, the use of soy sauce and miso with other amino acid-rich ingredients make plant and seafood-based Japanese dishes enjoyable.
The same formula applies when pairing sake with food. Sake not only resonates with rich, animal-based dishes but also brings out the flavors from vegetables and seafood dishes. This also makes sake a great accompaniment to health-conscious meals such as salad and even snacks. This, in turn, satisfies both dietary preferences and the palate. In addition, the rich umami content broadens the possibilities of food pairings and makes sake unique when compared to other alcoholic beverages like wine and beer.

Sharing Umami with the world

The Temperature

The range of serving temperatures create a whole new dimension to beverage-food dynamics in sake pairing. The temperature affects the flavor profile of both the sake and the paired food. Therefore experts recommend trying a range of temperatures from chilled to heated when pairing a new sake.

Here is a summary of the general results between the serving temperature and characteristics of sake.

The effect of serving temperature on sake’s taste profile

	5°C	45°C
Sweetness	Less	More
Acidity	Fresh	Round
Umami	Less	More
Bitterness	Refreshing	Round
Overall Flavor	Sharp	Wide
Aroma Intensity	Less	More
Fruity Aroma in Ginjo	Features fresh fruits aroma	Features ripe fruits aroma
Texture	Dense	Light

Above 55℃, the alcohol in sake starts stinging the tongue.
The characteristics above are ones contrasted to sake at 25℃.

Unlock your palate

Professional Sake Food Pairings
– Advanced –

Why Pair Food with Sake?

Koji is the Key to Umami

The Temperature

The effect of serving temperature on sake’s taste profile

Advanced Food Pairings

Why Sake Pairs Well with Seafood

Why Cheese and Charcuterie Pairs Well with Sake

Why Salad Pairs Well with Sake

Why Dessert Pairs Well with Sake

Professional Guide

Sake Regionality

Sake Brewing Processes and Flavor