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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 |
CATEGORY |
| Clean and dry |
Hard, crisp |
Mild |
1. Clean & dry |
| Soft, smooth |
Strong ginjo aroma |
2. Ginjo aroma |
| Medium dry |
Hard, crisp |
Mild |
3. Complex |
| Soft, smooth |
Pleasant ginjo aroma |
4. Fruity |
| Heavy and sweet |
Soft |
Vary |
5. Sweet & rich |
| CATEGORY |
BASIC SAKE TYPES |
PAIRING WITH FOOD |
SUGGESTED
ACCOMPANIMENT |
| 1 |
Junmai
(Dry type) |
A wide variety of foods |
Sushi, Sashimi, Grilled fish, Tenpura, Chinese, etc. |
| 2 |
Daiginjo
Ginjo |
Perfect by itself or with lightly seasoned foods |
Sashimi, Marinated fish, etc. |
| 3 |
Junmai
(Semi-dry type) |
Mildly seasoned dishes |
Sushi, Sashimi, Tenpura, Yakitori, Fried dishes, etc. |
| 4 |
Nama(Draft) |
Cold dishes |
Sashimi, Fresh oyster, Seafood salad, Shrimp cocktail, etc. |
| 5 |
Nigori(Unfiltered)
Flavored sake |
Rich and well seasoned dishes
Great as a dessert wine |
Grilled fish, Spare ribs, Korean BBQ, Spicy foods, etc. |
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