Food Pairing

A GUIDE FOR PAIRING SAKE WITH FOOD

There are three scales used in sake tasting:
(A) DRY/SWEET, (B) TEXTURE and (C) AROMA

Each sake is unique in the way its characteristics are distributed on these scales. Although sake can be divides into many groups, in this example it is grouped into 5 basic categories for easier understanding.

(A) DRY / SWEET # (B) TEXTURE (C) AROMA
Clean & Dry (1) Hard & Crisp Light & Pleasant
(2) Soft & Smooth Strong Ginjo Aroma*
Medium / Medium Dry (3) Smooth - Hard, Crisp Mild Complex
(4) Soft & Smooth Pleasant Ginjo Aroma
Heavy & Sweet (5) Smooth Light - Complex

*Pleasant flowery and appley aroma

# Basic Sake Type Category
(1) Junmai (Dry type) Clean & Dry
(2) Daiginjo / Ginjo Ginjo aroma
(3) Junmai (Semi-dry type) Complex
(4) Nama (Draft) Fruity
(5) Nigori (Unfiltered) / Flavored Sake Sweet & Rich

 

# Pairing with Food Suggested Accompaniment
(1) Goes well with a wide variety of foods sashimi, yakitori, lobster salad, grilled fish, marinated salmon (Lightly seasoned Chinese: spring roll, steamed dumping)
(2) Perfect by itself or with lightly seasoned foods sushi, sashimi, seafood salad, steamed or grilled white meat fish, oyster, steamd asparagus, wine cooked scallops
(3) Enhances flavor of food (mildly seasoned) tempura, sukiyaki, teriyaki, yakitori, tonkatsu, barbecued meats, many deep fried dishes
(4) Fruity character particularly compliments dishes that are cold or vinegar-marinated sushi, sashimi, seafood salad, shrimp cocktail, smoked salmon, oyster, marinated vagetable or fish with ponzu
(5) Pairs well with rich and well seasoned dishes. (Great as a desert wine) yallowtail teriyaki, spare ribs, Korean barbecues, unagi, Szechuan-style food (spicy foods), Peking duck, beef stew