Sushi and Sake Pairing: A Beginner’s Guide

Sushi and sake are a classic pairing, but choosing the right match can completely change the dining experience. The combination of delicate seafood, vinegared rice, and umami-rich sake creates a balance of flavours that complement each other beautifully. From light, floral Daiginjo sake to full-bodied Junmai, each type interacts with sushi differently. Temperature, texture, and the level of sweetness or acidity all play a role in how sake enhances different types of fish and seasonings. Whether you’re ordering omakase at a sushi bar, exploring premium sake at a Japanese restaurant, or picking a bottle for a sushi night at home, knowing which sake works best with your meal makes all the difference.

What is Sake and Why Does it Pair So Well with Sushi?

Sake is a traditional Japanese rice wine made from polished rice, water, yeast, and koji mould. Unlike grape wine, it has no tannins and is naturally lower in acidity, which makes it incredibly food-friendly. The brewing process creates a smooth, umami-rich character that blends well with the subtle flavours of sushi.

Sake Varieties and Their Unique Flavours

The way sake is brewed, the rice polishing ratio, and the fermentation style all influence its aroma and taste. Here are the main types of sake and how they complement different sushi styles:

• Junmai – Made purely from rice, offering a full-bodied, slightly nutty flavour with deep umami.

• Ginjo and Daiginjo – Brewed from highly polished rice, these have elegant floral and fruity aromas with a crisp, refined finish.

• Honjozo – Contains a small amount of distilled alcohol for a lighter, smoother texture.

• Nigori – A cloudy, unfiltered sake that is slightly sweet with a creamy mouthfeel.

• Koshu (Aged Sake) – Aged for years, developing complex, nutty, sherry-like flavours that work well with rich dishes.

Sake’s natural umami enhances the taste of raw fish, soy sauce, and even wasabi, creating a well-rounded flavour profile that makes it the perfect drink to enjoy with sushi.

How to Choose the Right Sake for Your Sushi

Pairing sake with sushi isn’t just about picking a high-quality bottle; it’s about matching the drink’s texture and flavour to the type of fish, its fat content, and any accompanying seasonings.

Light, Crisp Sake for Delicate Fish

Sushi made with lean white fish such as seabream, snapper, or flounder has a delicate taste that can easily be overpowered. A Ginjo or Daiginjo sake works best, as these have a light, aromatic profile with crisp acidity that highlights the fish’s subtle sweetness.

Full-Bodied Sake for Fatty Fish

Richer cuts of fish like salmon, tuna belly (otoro), and mackerel have a high-fat content that pairs well with a sake that has good acidity and umami. Junmai Ginjo or Honjozo balances out the richness, cleansing the palate while enhancing the fish’s natural oils.

Fruity, Aromatic Sake for Shellfish

Shellfish such as scallops, prawns, and crab have a natural sweetness that works well with sake that has light fruity or floral notes. Dassai Junmai Daiginjo or Nanbu Bijin Junmai Ginjo are great choices, as they bring out the delicate umami of shellfish without overpowering it.

Rich, Aged Sake for Grilled or Sauced Sushi

Sushi with strong, bold flavours, such as unagi (grilled eel) with sweet soy glaze or seared tuna with ponzu, needs a sake with more depth. Aged Koshu or Kimoto-style sake has deep umami notes that pair beautifully with the caramelised, smoky, or umami-rich sauces used in these sushi dishes.

The Role of Temperature in Sake Pairing

The temperature at which sake is served can completely change the way it interacts with food.

Chilled Sake (5–10°C)

Cold sake is crisp and refreshing, which makes it a great match for delicate sushi like seabream, shrimp, or scallops. Chilling sake enhances its floral and fruity aromas while keeping the finish clean and smooth.

Room Temperature Sake (15–20°C)

Serving sake at room temperature highlights its natural umami and rice sweetness. This makes it a great all-rounder for sushi, working well with tuna, mackerel, and shellfish.

Warm Sake (40–50°C)

Warming sake softens its sweetness while bringing out more complex umami notes. This is best suited to dishes with richer, grilled, or sauced sushi. Honjozo and Koshu perform particularly well when served warm.

Where to Experience the Best Sushi and Sake Pairings in the UK

London is home to some incredible sushi restaurants that offer expertly curated sake selections. Whether you’re looking for a casual sushi bar or a high-end omakase experience, these spots are worth a visit.

Top Sushi Restaurants in London for Sake Pairing

• TITU of Oxford St – A fusion of modern and traditional sushi with a carefully selected range of Junmai and Ginjo sakes.

• Umu (Mayfair) – Michelin-starred sushi with an extensive sake menu, featuring premium Daiginjo and aged Koshu.

• Endo at the Rotunda – Traditional Edomae-style sushi with sake pairings chosen by expert sommeliers.

Where to Buy Quality Sake in the UK

If you want to experiment with sushi and sake pairings at home, these retailers offer a fantastic selection:

• Tengu Sake – A UK-based importer offering premium sake directly from Japan.

• The Whisky Exchange – Stocking a variety of aged and high-end sake.

• Japan Centre – A go-to spot for sake, sushi rice, and Japanese condiments.

Mistakes to Avoid When Pairing Sushi and Sake

Even the best sushi and sake can clash if paired incorrectly. Here are a few things to watch out for:

• Choosing a sake that overpowers delicate fish – A rich Junmai will overshadow a light, white fish sushi. Stick to something crisp and refreshing.

• Serving sake at the wrong temperature – Warming a Daiginjo sake can mute its delicate floral notes, while chilling Koshu too much can make it taste sharp.

• Ignoring seasonings and sauces – Wasabi, soy sauce, and ponzu all affect how sake tastes. A slightly sweeter sake can balance the saltiness of soy sauce, while a drier style works well with citrusy dressings.

Making the Most of Sushi and Sake Pairing

Pairing sushi and sake is all about balance. A well-chosen sake enhances the delicate umami of fresh fish, cleanses the palate, and brings out layers of flavour. Whether you’re ordering sushi at a restaurant or making your own at home, experimenting with different types of sake will help you find your favourite combinations.