Long associated with traditional Japanese cuisine, sake now stands out as a gastronomic drink in its own right. Made from rice, water, yeast, and kōji, it comes in a broad diversity of styles: from the driest to the richest, from the most delicate to the most expressive.
What sets sake apart is its ability to pair with foods such as raw vegetables, eggs, vinegared dishes, or bitter vegetables. Low in acidity, tannin-free and rich in umami, it subtly brings out the flavours of a dish without overpowering them. More than just a drink for Japanese food, sake pairs perfectly with contemporary cuisine—especially when it explores complex or unexpected combinations. Like wine, sake accompanies an entire meal, with an approach that can focus on either balance or intensity.
Understanding the Styles to Choose the Right Pairing
Each type of sake offers a distinct aromatic profile and texture. By identifying them, it's easier to match the right sake to the right dish.
- Modern sake: fresh, fruity and floral. It complements light dishes such as ceviche, carpaccio, tartare, white fish, or salads.
- Traditional “water-type” sake: light and crystalline. More versatile, it pairs with a wide variety of dishes, acting as a fresh pause between bites.
- Traditional “rice-type” sake: robust, dry, and rich in umami. Ideal with saucy dishes, broths, or slow-cooked meats.
- Natural sake: without additives, sometimes unfiltered and with minimal intervention, these offer wilder, sometimes slightly fermentative profiles—perfect with vegetable or lacto-fermented dishes.
- Vintage Sake (Koshu): aged sake, with oxidative or woody notes. This sake offers powerful matches with mature cheeses, balsamic sauces, or dark chocolate.
The Underlying Japanese Tradition
In Japanese cuisine, sake plays a role as central as dashi or miso. Served chilled or warm depending on the style, it enhances natural flavours without masking them. A traditional “rice-type” sake, warmed, will highlight a sukiyaki, while a modern sake, served cold, accentuates the freshness of a sea bream sashimi.
Even everyday dishes, like karaage (fried chicken), are beautifully balanced with a lively, dry sake which lightens the sense of richness. Some sparkling sakes offer welcome freshness as an aperitif or paired with salty foods.
Sake in a Broader Gastronomic Approach
Beyond Japanese cuisine, sake is a versatile match with many Western cuisines, especially plant-based fare. It is particularly complementary with mushrooms, roasted vegetables or tofu-based dishes, where the natural umami of sake resonates with that of the ingredients.
A few pairings to discover:
- Pan-fried foie gras with a traditional “rice-type” sake, served at room temperature.
IZUMIBASHI Kuro Tonbo - Mature sheep's cheese with an aged sake.
HONDA SHOTEN Genmyo Kanmitsu - Porcini risotto with an aged sake or a traditional “rice-type” sake served warm.
SUWAIZUMI Black - Oysters or sea bass ceviche with a modern floral sake, well chilled.
YUJI - Dark chocolate or caramel desserts with a nigori sake (milky texture and sweeter flavours).
HAKUTSURU Sayuri
Serving Temperature: A Pairing Tool
Serving temperature directly influences the perception of sake. Chilled (8–10 °C), a modern sake will express its freshness and fruity notes, ideal for pairing with raw or briny dishes. At room temperature (16–20 °C), a junmai fully displays its richness and texture, perfect with white meat or slow-cooked dishes. Heated to between 40 and 45 °C, it gains roundness and smoothness, highlighting the flavours of saucy dishes.
TO GO FURTHER IN YOUR SAKE DISCOVERY
La Maison du Whisky has three boutiques in Paris:
The Rue Tiquetonne shop specialises in sake and offers a wide variety of this spirit.
Follow our tasting events calendar for upcoming tastings, or visit the Golden Promise Whisky Bar, which offers a broad selection of cocktails as well as whiskies, rums and other spirits by the glass.
You can also discover other articles about sake.
