9 Foods You Should Pair With Sake

Made from fermented rice, sake is not only a beloved beverage to come out of Japan — it is also a symbol of its culture, its cuisine, and its rituals. There are several varieties of sake, and it is typically divided into six main categories, depending on the brewing method and rice milling percentage: Junmai and Honjozo, Junmai Ginjo and Ginjo, and Junmai Daiginjo and Daiginjo.

Drinking and pairing sake is an art, which is why we have enlisted an expert to guide us through this journey: Matthieu Guerpillon. French by birth and Mexican by conviction, Matthieu is a sake sommelier and a brand ambassador for Nami, the first Mexican sake. Nami is made in the northern city of Culiacán, Sinaloa, and its name represents the fusion between these Mexican and Japanese cultures: wave.

Nami boasts three sake labels based on the level of rice polishing. Nami Junmai, with 55% of rice polishing, has notes of green apple, guava, lychee, and pear on the nose, as well as a fresh, sweet taste. Nami Junmai Ginjo has a 50% of rice polishing and boasts notes of plum, peach, and pineapple, plus lactic and acidic flavors. Lastly, Nami Junmai Daiginjo has a rice polishing of 40% and has highly complex aromas, including white flowers and pineapple, plus a fresh, floral, semi-dry flavor. 

Not only is Matthieu a sake sommelier, but he is also absolutely obsessed with pairing. "I find pairing opportunities all the time. I pair my coffee with toast and jam in the morning," he jokes, confirming his status as the perfect guide for our pairing exploration.

As a Frenchman, it's no surprise that Matthieu has a great love for cheese. What's surprising, though, is this pairing he discovered at home. One afternoon, while sharing a chunk of semi-aged goat cheese with his wife, he decided to skip the classic white wine and poured a couple of glasses of Junmai sake instead. "This was a very acidic cheese, and it had notes of walnut and hazelnut," he says. With its fruity notes, slightly sweet flavor, and full body, the Junmai sake brought out the cheese's lactic aspect, something Matthieu had never experienced before. "I felt like both the cheese and the sake came together and created one same identity," he says. After this revelation, Matthieu embarked on a new journey, pairing different artisanal, highly creamy cheeses with sake. He suggests exploring options such as Camembert, Brie, triple-cream cheese, or Délice de Bourgogne for a rich pairing experience.

Ever present in menus around the world, the Caesar salad might be an incredibly popular dish, but it's also extremely difficult to pair, says Matthieu. The traditional dressing blends potent ingredients like anchovies, mustard, and parmesan cheese. "If you are eating a Caesar salad with wine, the resulting pairing might be a contradiction," he says. However, when you pour a Junmai Daiginjo, the pairing is surprisingly pleasant and harmonious.

Junmai Daiginjo, the highest grade of sake, features a minimum of 50% rice polishing, bringing the rice to half its weight. This ultra-premium sake usually boasts complex aromas, with notes of white flowers and tropical fruits and a soft, long-lasting aftertaste. "Sake respects the Caesar dressing; it makes it feel smooth and well-rounded," says Matthieu. When serving a Junmai Daiginjo with your next Caesar, keep in mind that this sake is best enjoyed chilled, which allows its flavors and aromas to shine.

Talk about unexpected pairings and endless possibilities. Matthieu explains that the bright Junmai Ginjo's fruity, exotic profile makes it an excellent companion to Mexican food. "It has notes of ripe fruit like nance and peach; it's very balanced and actually suits the Mexican palate quite well," he says. Junmai Ginjo sake must have a rice polishing of 40%, and it is best when served chilled.

One of Matthieu's favorite pairings is Junmai Ginjo sake and mole, which he experienced in Oaxaca when he tried the sake with mole alcaparrado, a caper-based sauce. Deep, complex, and rich, mole has hundreds of iterations across the country. Mole is usually made with a combination of dried chilies and spices, while some call for fruit or tomatillos. Most of the time, mole is served with a protein like chicken, turkey, or pork. Paired with sake, it is not only an encounter of flavors and aromas but of cultures.

Established in the Edo period (1603-1867), the Kimoto method is a traditional brewing technique that is still used today, even though much more modern methods have been developed over the years. The Kimoto method consists of introducing lactic acid bacteria to the water, rice, yeast, and koji mixture. This process promotes fermentation and results in a potent, complex sake, especially when served warm.

"Kimoto sake is very lactic and earthy," says Matthieu. Its perfect counterpart: a creamy, rich risotto. Matthieu suggests a flavor-packed recipe and recalls a day when he and a group of friends cooked risotto with mushrooms, truffles, and speck — a cured Italian ham —. They warmed the sake to 59 degrees Fahrenheit before serving and then dug in. "This experience gave us umami for days," he says. We suggest you keep this pairing in mind for a chilly evening and play around with other umami-rich ingredients like Parmesan cheese and tomato paste.

The world of sake pairings seems to be full of never-ending surprises. When it comes to sake, traditional Italian food makes for an unexpected yet excellent companion. And once you do a little digging, the reasons are quite clear. First, there is the element of cereal, explains Matthieu. While sake is made of rice, Italians use plenty of rice and wheat in their cuisine. And then there's umami. Some of the most important elements of Italian cuisine, such as tomato and mushrooms, are packed with the so-called "fifth flavor" — not to mention Parmesan cheese. "Parmigiano Reggiano is probably the cheese with the most umami you'll ever find," says Matthieu. This means that dishes like a Caprese salad, a pizza Margherita, or a mushroom pasta will pair beautifully with sake. It's no surprise, says Matthieu, that Italians have started to produce their own sake, with brands like Riso and Nero entering the market over the past few years.