Sake & Seafood
Sake “never fights with food”, as the saying goes, but there is a special place in the unique world of seafood where sake is really at home. With so many of Japan’s sake brewing regions touching the island’s surrounding oceans, seafood has been a natural companion with sake for centuries.
Why are SEAFOOD & SAKE such a good match?
The abundant umami in Japanese sake has the power to amplify the taste of fish.
Amino acids contained in Japanese sake are the constituents of the UMAMI taste, and there are five times as many in sake as there are in regular wine.
When inosinic acid, found in seafood, is combined with glutamic acid, among the many amino acids found in sake, there is synergistic effect and the flavour harmony reaches its apex.
Additionally, iron and sulfurous acids are two factors responsible for the generation of fishy smell in seafood. Fortunately, the unique production process of sake reduces the quantity of iron in the water to almost zero and, with no sulfurous acid contained either, sake has the effect of suppressing the fishy smell of seafood.
The unique production process of sake reduces the quantity of iron in the water it uses by about 90%, so the iron content is almost zero. Coupled with with no sulfurous acid present in Sake, this softens the fishy smell of seafood and heightens the flavour.
What seafood and sake should I pair together?
While your mind may jump straight to sushi, there is so much more to explore. From deep fried scampi and battered cod, to prawn curry, seafood pasta and risotto - the pairing options are endless.
Below we have curated a selection of our favourite sake that were brewed to pair perfectly with seafood. Each sake includes a recommendation for seafood dishes to try together, but we encourage you to experiment. Kanpai!
Size: 720ml | ABV: 15%
Pairs perfectly with: Prawns & scallops
A smooth, clean ginjo in a striking ocean blue bottle. This special sake is made with premium Yamada Nishiki rice and mineral-rich deep sea water from a natural spring at the bottom of the North Pacific Ocean. The aroma is typically fragrant ginjo-ka sweetness which follows-though when tasted. A hint of bubblegum and fruits with light acidity makes this great with seafood.
Grade: Ginjo
Brewery: Tosatsuru
Awards: Gold Medal, 2017. US National Sake Appraisal Grand Prix
Region: Kochi
Rice polishing: 55%
Size: 300ml | ABV: 15%
Pairs perfectly with: Cheesy Fish Pie
Great value, award-winning sake, great for both sake newbies and experts. A subtle whiff of banana penny sweets on the beak makes you want to dive right in. Then it's beautiful soft and clean junmai with melon and pear flavours, a moderate acidity and umami taste that emerges as the bottle warms from chilled to room temperature. This is a must try.
Grade: Tokubetsu Junmai
Brewery: Nanbu Bijin
Region: Iwate
Rice polishing: 55%
Size: 720ml | ABV: 16%
Pairs perfectly with: Salmon or Tune Poke
A delightful balance between subtle, soft aroma and a light fruity flavour with smooth texture. This off-dry, velvety daiginjo sake offers a hint of strawberry and leads to a neat peppery finish that sits perfectly with a mouthful of fatty tuna or salmon with a hint of spice.
Grade: Junmai Daiginjo
Brewery: Tosatsuru
Region: Kochi
Rice polishing: 40%
Size: 720ml | ABV: 16-17%
Pairs perfectly with: Tuna carpaccio
Delicate strawberry and floral aromas are followed by a fruit smoothie extravaganza. The precision of brewing technique and cold storage however, keeps the sweetness at bay and instead a bright, balanced layered sake develops on the palate.
Grade: Junmai Daiginjo
Brewery: Dewazakura
Region: Yamagata
Rice polishing: 45%
Awards: 2014 Junmai Sake Competition : Gold; 2008 International Wine Challenge : Champion Sake; 2015 & 2016 U.S. National Sake Appraisal : Second Prize
Size: 720ml | ABV: 16%
In 3 words: Clean, Crisp Ginjo
A special release sake from this prestigious brewery. Dry, clean and smooth sake with a lovely crisp, sharp finish. Classic floral ginjo aromas followed by rich autumn fruits and pleasing acidity.
Grade: Junmai Daiginjo
Brewery: Kubota (Asahi)
Region: Niigata
Rice polishing: 50%
Size: 720ml | ABV: 15%
In 3 words: Clean, smooth minerality
Clean and delicate with fresh juicy pear on the nose but a more savoury taste than your typical ginjo. Medium bodied, this sake has a beautiful velvet-like texture with a nice amount of minerality to finish. Pairs perfectly with a creamy seafood linguine.
Grade: Junmai Ginjo
Brewery: Urakasumi
Region: Miyagi
Rice polishing: 60%
Size: 500ml | ABV: 17%
In 3 words: Fruity, floral & smooth
A sublime fruity sake in a striking square bottle that’s perfect for a special occasion. This unfiltered daiginjo is made with premium Yamada Nishiki rice milled down to a highly refined 40% of it’s original size that results in a blossoming floral aroma. When tasted, an elegant strawberry flavour coats the tongue which leads to smooth dry finish.
Grade: Daiginjo (Genshu)
Brewery: Tosatsuru
Region: Kochi
Rice polishing: 40%
Size: 720ml | ABV: 16%
In three words: Perfect beginner’s sake
Great value, award-winning sake, great for both sake newbies and experts. A subtle whiff of banana penny sweets on the beak makes you want to dive right in. Then it's beautiful soft and clean junmai with melon and pear flavours, a moderate acidity and umami taste that emerges as the bottle warms from chilled to room temperature. This is a must try!
Grade: Tokubetsu Junmai
Brewery: Nanbu Bijin
Region: Iwate
Rice polishing: 55%
Awards: IWC Silver, 2017
Learn About Sake