Food pairings

By dish

• Sashimi, oysters, steamed fish

  Junmai ginjo or junmai daiginjo

  Delicate protein wants perfume, not weight. A cool ginjo leaves a clean line after the ocean sweetness.

• Sushi and nigiri

  Junmai ginjo, or a dry honjozo if the rice is seasoned boldly

  Match rice with rice. Keep the pour cool so wasabi and nori do not flatten the nose.

• Yakitori, grilled eel, roast meats

  Junmai, tokubetsu junmai, kimoto

  Fat and smoke like umami. A round junmai, even gently warmed, stands up to glaze and char.

• Hotpot, claypot rice, nabemono

  Honjozo or a sturdy junmai

  Broth is a moving target. Something dry, lightly alcoholic on the finish, refreshes without competing.

• Tempura and fried snacks

  Sparkling sake, or a bright ginjo

  Bubbles and acidity cut oil the way champagne does. A cold cup between bites is not a crime.

• Thai, Sichuan, curry

  Nigori, or a slightly sweet junmai

  Chilli loves a little residual sugar and a soft texture. Cloudy nigori cools the heat without dairy.

• Cheese, walnuts, dark chocolate

  Koshu (aged sake)

  Amber koshu drinks in the same room as oloroso. Serve it in a small glass after dinner.

• Mango pudding, fresh fruit, light cakes

  Sparkling, nigori, or a fruity daiginjo

  Stay cold. Avoid oaky thinking — sake dessert pairings are about perfume and chill, not syrup.

By style