From Lala Bee Hoon To Shrimp Gambas And Pizzas: How To Pair Sake With Your Favourite Seafood Dishes

Italian

The carbohydrate-rich cuisine is most well-known for its pizza and pasta meals. Umami-rich cheeses and tomatoes are common ingredients as well. Cheeses also tend to be high in lactic acid, and so sake’s high lactic acid content is a nice complement. Glutamate acid, which is present in the cocktail and also in carbs and tomatoes, is abundant.

You should drink Junmai or Junmai Ginjo sake with rich flavors like cioppino (seafood stew) or smoked salmon fettuccine alfredo, both of which feature tomatoes or cream as an ingredient. Japanese cheese-based Italian foods go well with Yamahai or Kimoto-style sake.

French

In the past, many French sauces were made with butter and cream, contributing to the cuisine’s reputation as being fatty and stodgy. The term “new” or “nouvelle” cuisine didn’t appear until the 20th century. The increasing popularity of sake pairings might be attributed in part to the restaurant’s focus on using high-quality, locally sourced foods prepared with a minimalistic style of cooking.

A Yamahai-style sake, which is known to cut through the heaviness of heavy sauces, pairs particularly nicely with these kinds of meals. While a Junmai Ginjo sake goes well with lighter dishes like moules à la marinière, a sweeter sake like bourride (fish stew) calls for a more robust beverage (mussels cooked in white wine).

Indian

The rich variety of flavors found in Indian food varies greatly from one region to the next. Southern Indian food is based on rice, lentils, and stews and highlights the usage of coconut milk, whereas northern Indian cuisine is dominated by rich curries like palak paneer (spinach and cottage cheese) and silky sauces combined with flatbread. The majority of Indian cuisine includes a variety of spices, but not all of it is spicy.

We suggest serving a rich Junmai (at room temperature) with a traditional Indian dish like fish head curry; the sake will balance the food’s spices while also allowing diners to savor the sake’s rich flavor.

Japanese

The term washoku is used to refer to Japan’s cuisine, which differs greatly from region to region and from season to season. Blending the sweet, salty, sour, bitter, and umami tastes is at the heart of the cuisine. The foundation of Japanese cooking is dashi, a stock made from kombu (sea kelp) and katsuobushi (bonito). Sushi, sashimi, ramen, tempura, yakitori, and other skewered meats and vegetables are all good examples of Japanese cuisine.

Futsu sake goes well with fried dishes like tempura, while a Daiginjo or Ginjo elevates sushi or sashimi.