Sip, sake, savour

Uncover sake matching strategies with Japanese cuisine - from the refined and delicate styles to the warmth of kanzake, and the bold flavours of craft sake.

- STEPHANIE ZHENG

For those versed in the nuanced world of sakes, exploring food pairing possibilities is a natural progression. Sakes, with its rich spectrum of flavours and aromas, offer versatility in complementing diverse cuisines and of course, with Japanese food. The development of amino acids during sake’s brewing process imparts umami to the finished product, which can further elevate flavours of dishes.

To fully understand and appreciate pairing sakes with Japanese flavours, we tapped into the expertise of sake sommeliers, who have refined their pairing strategies by considering the balance of flavours and textures. From fine dining sushi to innovative creations, here are their takes.

Premium sushi, fine sake

Located in a quiet corner of The Capitol Kempinski, Sushi Sakuta is a oneMichelin-starred restaurant by Yoshio Sakuta. The chef-owner focuses on sushi made with seasonal ingredients brought in from Japan at its peak, such as abalone, uni, tuna and more.

To pair sake with the delicate flavours of sashimi and sushi, light and fragrant sakes like Ginjo are the go-to. Makoto Iwabuchi, head sommelier, gives us the low-down: “High-polished sake is known for its high fragrance, fruity notes, and refined, elegant taste. A good example of a high-polished sake is Junmai Daiginjo, which is best paired with squid, flounder and scallops.”

On the other hand, low-polished sake has a gentler aroma, a more structured and rich taste, and a pronounced umami. “This type of sake pairs excellently with our restaurant’s steamed abalone served with abalone liver sauce, and grilled blackthroat seaperch.

Yamahai-style sake, with its richer, more complex, and rounded texture, is ideal for these dishes and can be served at room temperature or warm,” shares Makoto who’s awardee of the Michelin Guide Sommelier Award 2023.