Recommend sake for specific types of food 1/2006

Sushi & Sashimi: Soy sauce flavor, dry sake; light-tasting toppings, light sake.

We would expect the appropriate type of sake to vary with the type of topping, but soy sauce has the major influence here. The salty quality of soy sauce goes well with a dry or karakuchi sake. However, be aware that sake gets drier when heated, so choose a slightly sweeter sake at first. For subtle-flavored dishes such as hirame (flounder) or tai (sea bream), a lighter sake is better.  For chutoro or ohtoro (fatty tuna), or other toppings high in fat, as stated in the Theory 4 of the last issue, a rich sake matches best.

Yakitori: For balance, rich sake; for wash, a light sake.

We introduced this topic in the August issue, and in the case of yakitori, it is the ingredients of the dish that determine the fundamental flavor that must be considered for matching to sake. If a 
balanced flavor is important to you, an acidic, rich sake is best, but if a clean “wash” is your focus, you want to pick a lighter sake. If you are dipping yakitori in sauce (tare), a moderate to sweet sake matches very well. Salted yakitori (no sauce) goes well with a dry sake.

Tempura: Dipped in sauce, a light and dry sake; salted, a dry sake.

With tempura, it is most important to consider the oiliness of the dish when matching it to sake. However, because dipping sauce is often used, sweetness also has an influence. To neutralize the oiliness, a dry, light sake is best. If the tempura is dipped in sauce, which has a hint of sweetness, a sweet sake would be appropriate. If eating tempura salted, a light sake, which balances the saltiness, matches well.

Shabu shabu: Can switch from a rich, sweet sake to a lighter one.

Shabu shabu is dipped in ponzu (rice vinegar base) or sweet sesame sauces. In either case, you can choose a sweet sake to drink it with. As stated in Theory 1, a sweet seasoning such as the sesame sauce will match well with a sweet sake.  And, by Theory 5, strongly acidic seasonings, such as ponzu, also go well with sweet sake.

Sukiyaki:

Another boiled meat dish, is often eaten by dipping each bite in raw egg. This makes the dish more mild, but because sweetness and a strong flavor characterize this combination, it goes well with a sweet sake. A dry sake would not be good. The sweetness of the food will overemphasize the dryness of the sake. Also, to wash away the oiliness of the dish, try drinking a light type of sake.

Chinese food: Switch from a light to a rich sake.

Although Chinese food is said to be greasy, it actually uses a wide variety of cooking methods and ingredients. For example, in the case of a light appetizer, as with sashimi, a light sake is best. If the dish is covered in a sweet, thick sauce, start with a light then switch to a rich, sweet sake.  Also, as stated in Theory 7, a light or high quality junmai sake goes best with greasy foods in general.

In explaining how to match sake with food, we have introduced the sake characteristics of sweetness, dryness, richness, and aroma, as well as the food characteristics of sweetness and richness. We have proposed many different ways to enjoy sake, but, as I repeat every time, the important thing is that you find the way you most enjoy drinking sake.