Four rules that work
- Match weight. Light, fragrant sake for delicate food (sashimi, salads, steamed fish). Rich junmai or kimoto for richer food (grilled meat, stews, cheese).
- Umami meets umami. Savory sake loves savory food: soy sauce, miso, mushrooms, aged cheese, cured ham.
- Acidity cuts fat. Fried food and fatty fish go well with crisp, acidic or dry sake.
- Sweet sake for heat and dessert. A touch of sweetness calms chili heat and stands up to fruit desserts.
Quick pairings
| Food | Try |
|---|---|
| Sushi and sashimi | Clean, dry junmai ginjo, slightly chilled |
| Tempura, fried chicken | Crisp, dry or lightly fizzy sake |
| Grilled meat, yakitori with sauce | Junmai or yamahai, room temperature or warm |
| Soft cheese | Fruity ginjo or nigori |
| Aged cheese, charcuterie | Kimoto, yamahai or aged koshu |
| Spicy Thai or Sichuan | Slightly sweet, fruity sake, well chilled |
| Oysters | Dry, mineral sake with good acidity |
Find a bottle
Use the sake finder to dial in “dry and light” or “rich and mild”, then check where to buy.