Sake and food, how to combine

Just like European wine, Sake can be paired with different foods to enhance the taste of both. Some say sake might be even the better choice from wine because from the five basic tastes Sake contains a lot more umami (savory flavor/full flavor) where in wine contains more of a sour flavor. Most sakes are also a lot subtler than the taste of most wines and it usually mixes very well with foods because of that. Spicy food on the other hand does not go as well with sake because the spiciness of the food easily overtakes the taste and the taste of sake disappears

Relative Freedom

Of course, every person has their own tastes so you are the one who chooses what sake might be good with on your opinion. The variations are limitless: the different sakes, drank at different temperatures produce various effects when combined with different dishes. A different cook, a replaced ingredient, or serving temperature will produce a new flavor, and thus a new flavor combination. Then there is one's personal preference. In the end, it all depends on that.
However, there are some basic rules of thumb to guide you in choosing a sake with a dish (or the other way around).

Basic Rules of Thumb
As said, strong flavored foods such as very spicy dishes will overpower the sake, and make the subtle flavors of it indiscernible.

The second rule is actually more a non-rule: don't limit your choice of food to Japanese cuisine, of even Asian cuisine. Chefs all over the world have presented combinations of sake with Western dishes such as cheese and chocolate.

Either pair the sake with a food that is complementary in flavor (i.e. shares the same flavor palette) or contrasts with it.

When choosing a sake, take into account also its fragrance and mouth feel, alongside its flavor.  

Some Tested Combinations
A sake that has a strong acidity to it, such as many junmai sakes, go well with oilier foods such as tempura.

A slightly sweet sake (often found in Hiroshima) complements the rich flavors of creamy dishes well.

Premium ginjo or daiginjo sakes have very complex and layered flavors that become bland when paired with a protein-rich dish. Junmai is better suited to mix with dishes like this with its simple and more of a fresh taste.

Some sakes have a kind of grainy mouth feel. This texture is sometimes stronger that the flavour of the sake, and is therefore combined based on texture rather than flavor. These would go well with vegetable dishes, but not so much with light, creamy dishes.

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