Sushi may be the first pairing that springs to mind when you think about fish and Sake, but it’s certainly not the only seafood dish that Sake can take to the next level. From briny oysters to fish and chips, the Japanese drink is hard to beat when it comes to seafood pairing. The perfect pairing will not just complement your meal, but will enhance flavours and ensure your dining experience is truly impactful.
Japan’s enormous coastline means fish and seafood has always been central to the nation’s diet – just look at the enormous range of fish and seafood in any Japanese restaurant. Over thousands of years Japan’s Sake brewers have crafted their Sakes to complement their regional delicacies, especially seafood. Brewers near the coast look to fresh fish for their inspiration while those inland tend to make fuller-bodied, richer Sakes that pair perfectly with cured or brined fish and shellfish.
Sake and seafood pairing: The science behind it
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Let's take a look at the science behind the making of Sake as it will help in understanding why Sake makes such a perfect fish partner. Sake is made from milled rice, water, yeast and koji mould. During the brewing process, the rice starch is converted into sugar by enzymes (from the koji mould). The yeast converts the sugar into alcohol, while the mould also breaks down the rice protein into amino acids which creates an abundance of the umami flavours, the fifth taste which plays such a key role in enhancing and amplifying the taste of seafood.
Why you should choose Sake over wine when you next order seafood
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While wine may be the traditional accompaniment for fish and shellfish in the UK, Sake makes a very strong case for being the natural alternative. This is because there are up to five times more amino acids in Sake than white wine – with all that umami richness – that makes Sake such a perfect foil for the natural umami in seafood. The synergistic effect allows the flavour harmonies to reach their full potential and provide a great match for oily fish like salmon, fresh fish stewed in tomatoes or lobster bisque.
In addition, grapes absorb iron from the soil (Sake has lower levels of iron, not least because the water used in its production is especially pure) and vintners often use sulphites as preservatives, which can react badly with some fish and shellfish, sometimes triggering fishy odours. Wine also boasts higher levels of acidity and bitter tannins both of which can be a clash with umami-rich seafood.
Today’s modern brewers are using their scientific know-how to develop flavours and styles that will further accentuate the tastes of fish, shellfish and fish roe, and make it the most natural drink accompaniment. A point not lost on Sake expert Christine Parkinson (ex-Hakkasan): “Having spent years evaluating both wine and Sake with food on a weekly basis, I have become used to the ease of pairing Sake with fish and seafood. It really does work beautifully!”
Understand your Sake pairings
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In the mood for oysters and a glass of something special? Look beyond bubbly or Muscadet and try instead a floral yet dry junmai daiginjo Sake with your bivalves instead. This highly regarded style – a Sake with no brewer’s alcohol added, made from rice that’s been polished down to at least 50% of its original size – is delicate and refreshing. It provides just enough umami to balance the oysters’ brackish flavour and minerality, so that new complexities emerge in both the Sake and the oysters.
On days when only the golden-brown goodness of calamari, deep-fried scampi or battered fish and chips will do, why not try a sparkling Sake, which ticks all the same boxes as Champagne and Prosecco – and not just because it’s light, fun and celebratory. Sparkling styles are often a bit sweet and incredibly easy-drinking. And when it comes to food, they contrast beautifully with dishes like beer-battered haddock or deep-fried squid, as their lively acidity cuts through the salty, fatty richness, while their frothiness supports the creamy texture of, say, tartare sauce. They are also typically less alcoholic than other Sakes.
Enjoy winter warmers like prawn risotto or seafood paella? These dishes of course are terrific partners for Sake. The rice in the food will harmonise with the rice in the Sake, while the rich umami-laden flavours of both the seafood and the rice will be elevated by the amino acids in the Sake. Try pairing with rich Sakes like junmai or junmai daiginjo which will cut through the heavy umami flavours of these dishes or an aged Sake that will stand up to more robust flavoured food.
Five popular seafood dishes and how to pair them
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Dish: Prawn cocktail
Accompaniment: Smooth, refreshing Sake (like junmai daiginjo)
Why? The protein-rich prawns and sweet marie-rose sauce both have deep umami flavours. A smooth refreshing Sake like junmai daiginjo with its mild fruity aromas provides a lovely contrast with the flavours of the prawn cocktail. The freshness of the Sake matches the squeeze of lemon that normally accompanies the dish while the smooth tones of the Sake enhance the weight and depth of the prawns. There is balance and harmony in this great match.
Dish: Oysters or fish and chips
Accompaniment: Opt for a sparkling Sake (like sparkling junmai)
Why? While people think of Champagne with oysters, a fresh sparkling Sake beautifully cuts through the creamy flavour of the oysters. There is a naturalness to the Sake, and sometimes the same yeasty flavours you get in Champagne. Junmai Sakes are less polished than other Sakes giving them more savoury, umami flavours. This hit of umami will complement the oysters or the cod in fish and chips while the bubbles will help cut through the batter.
Dish: Smoked salmon or gravadlax
Accompaniment: Richer Sake (like a junmai)
Why? Salmon is rich in fatty acids and umami, which might be further exaggerated by the sauce, so you don’t want too light a Sake. Go for a richer Sake like a junmai. Junami brewers remove less of the rice grain’s husk which means more amino acids and more umami taste. The resulting creamier, umami- rich Sake has more body and texture (and less fruity, aromatic components) as well as weight and savoury elements that harmonise beautifully with the salmon.
Dish: Scallops
Accompaniment: Consider an aged Sake (like an aged honjo-zo)
Why? Grilled scallops are a rich, smooth-textured dish with a delicious, caramelised edge. This calls for a Sake with a bit of age that will enhance the sweetness of the scallops while accentuating the umami flavour. Similar to a good Chardonnay, any nuttiness in the Sake will add further character to the match, while the aged quality of the Sake will complement the deep, velvety roundness of the scallops. A celebratory match.
Dish: Lobster
Accompaniment: Choose an aromatic Sake (like a ginjo)
Why? Like a good Chardonnay, a ginjo Sake can boast richness and freshness at the same time. Fruity and floral aromas and a natural, elegant sweetness will also complement the umami-rich, savoury sweetness of the lobster. This is a synergistic match made in heaven.
Cheat sheet for Sake and seafood pairings
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Since preparations of seafood can vary greatly, there’s no hard-and-fast rule for finding the perfect Sake companion to an oceanic meal. However, there are some general guiding principles that can help you choose a stellar Sake for those mussels or that crispy cod.
Most seafood dishes work well with a Sake that is fresh and smooth. With slight fruitiness and citrus notes (consider the number of fish dishes that benefit from a squeeze of lemon), Sake is beautifully positioned when it comes to fish and seafood. Delicate preparations, such as fresh oysters and seafood carpaccio, require a mild yet complex Sake, so as not to overpower the dish’s flavour. While, with fattier seafood dishes (oily fish or anything fried), you’ll want a Sake with a bit more acidity and vibrancy, so that it can stand up to the food and maintain a presence.
Sake and seafood explained
Know your Sake facts
Become an expert in moments by learning these interesting facts all about Sake.
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• Sake is a fermented alcoholic drink made from rice. Fermented food products include soy sauce, miso and katsuobushi (dried bonito), which are widely recognised as terrific for seasoning foods
• Junmai Sakes, with no distilled alcohol, are richer, fuller and more umami-laden drinks, which pair beautifully with richer flavoured fish
• Sakes which have a little distilled alcohol added (for balance) tend to be lighter, more aromatic and have a longer shelf life
• White fish like sole or cod pair delightfully with lighter Sakes that do not overpower its delicate flavours
• Mature Sakes have complex aromas including spice and dried fruit while, on the palate, sweetness is balanced with mellow acidity
Sake Seafood Sensations: try this hot foodie pairing in top restaurants across the capital throughout October