Hello, I’m Mana! This time, I’d like to share what I learned through studying for the Sake Certification about the best pairings of sake and food. So far, we’ve covered tips for enjoying sake deliciously—temperature, sake ware, and storage. In this article, as a kind of “grand finale,” I’ll summarize the key points for enjoying sake together with food. Thanks to its rich aromas and wide range of flavors, sake can match beautifully with many different dishes. I also found a few personal favorite pairings while studying, so today I’ll introduce some of them.
Four Sake Types and Their Food Pairings
First, it helps to think of sake as belonging to four types: 薫酒（kunshu）, 爽酒（soshu）, 醇酒（junshu）, and 熟酒（jukushu）. When you use this framework, it becomes much easier to imagine which foods will match well. Each type has dishes it “does best,” so use this as a practical hint when choosing sake.
1. Kunshu (薫酒, kunshu) – Aromatic Type
Kunshu is known for fruity, elegant aromas. Especially Daiginjo and Ginjo styles pair wonderfully with light appetizers and fresh dishes. It’s also a great choice as an aperitif.
Dishes that pair well:
- Herb-marinated octopus (octopus marinade with fresh herbs)
- Fresh cheese and fruit tomato salad
- White fish carpaccio
These dishes highlight kunshu’s floral aroma, and the freshness of the food matches beautifully with the sake’s lightness. In particular, dishes that use citrus tend to pair easily with kunshu.
2. Soshu (爽酒, soshu) – Light and Smooth Type
Soshu has a clean, crisp finish, and the key is to drink it well chilled. It pairs well with simple-flavored dishes and lighter appetizers, and it’s especially recommended in hot summer weather.
Dishes that pair well:
- Cold pasta
- Lightly seared chicken breast tataki with sudachi citrus and salt
- Chilled tofu (hiyayakko)
Soshu’s lightness refreshes your palate, almost like a reset. It’s perfect with refreshing summer vegetables or chilled pasta dishes.
3. Junshu (醇酒, junshu) – Rich and Full-bodied Type
Junshu is the type that feels most “sake-like,” with rice umami and richness. It matches extremely well with hearty dishes and strongly seasoned foods.
Dishes that pair well:
- Simmered pork and daikon radish
- 酒盗（shuto）: a salty fermented delicacy traditionally made from seafood organs (often bonito)
- Sukiyaki
Because junshu offers dense umami, it pairs well with salty dishes and rich meat dishes. Especially with simmered foods and hotpot-style meals that have deeper seasoning, the food helps bring out the sake’s richness even more.
4. Jukushu (熟酒, jukushu) – Aged Type
Jukushu has a complex, deep flavor developed through long aging. It often pairs well with richly seasoned dishes and spicy foods, and sometimes surprising combinations can become a perfect match.
Dishes that pair well:
- Mapo tofu
- Grilled eel with sweet soy glaze (kabayaki)
- Pan-seared foie gras
Jukushu is known for its bold aroma and depth. It can also pair well with fermented foods and rich cheeses. In particular, combinations with fermented ingredients—like miso or cheese—can create a layered, satisfying balance.
Pairing Sake with Regional Japanese Cuisine
One of the joys of sake is pairing regional cuisine with local sake. In many cases, sake styles grew alongside local flavors and food culture, which is why “local with local” often feels naturally harmonious.
Examples of regional pairings:
- Niigata: Noppei-jiru (a thick vegetable stew) × local sake (often leaning toward the junshu style)
- Akita: Kiritanpo hot pot × ひやおろし（hiyaoroshi）: a seasonal sake released in autumn after maturation
- Hiroshima: Oyster dote-nabe × Kimoto-style Junmai sake (生酛系純米酒)
- Kyushu: Basashi (horse sashimi) × junshu to jukushu (richer types)
When you enjoy these kinds of pairings, you can truly taste the character of the region. If you travel in Japan, I highly recommend trying local dishes together with local sake.
How to Enjoy Sake Pairings at Restaurants
When you enjoy sake pairings at a restaurant, it’s a good idea to follow the menu suggestions or ask the staff for recommendations. Restaurants that actively propose “marriage” pairings can introduce combinations that are hard to experience at home.
Also, restaurants with a wide selection of sake sometimes offer sake by the glass to match specific dishes. That makes it easy to enjoy multiple pairings in small amounts—perfect for people who want to “try a little first.”
Summary
In this article, I introduced food pairings that match the four sake types: kunshu, soshu, junshu, and jukushu. Each type has dishes it pairs best with, and just being a little mindful of combinations can make both the sake and the food taste even better.
Temperature, sake ware, storage—and now, pairing. If you’ve read this far, you’re already someone who can truly enjoy sake.
There is no single “correct” way to enjoy sake. Try matching it freely with your mood and your meal. The more small discoveries you make, the more fun your sake time becomes.
With this, the “First Sake” series is complete for now. If you’d like to start from the beginning, please visit “Start here”.
コメント