Sake and Cheese Pairing
Sake Grades and Their Cheese Pairings
We all heard of or participated in wine and cheese pairings but did you know that sake and cheese are matchmade in foodie heaven? This surprising combo works because of the lactic acid and umami contained in both, making them a natural fit! Thanks to the various styles of sake, there is a perfect sake partner for each type of cheese. From soft fresh cheeses to funky washed rinds, we have got pairings that are sure to wow.
Follow general rules similar to wine and cheese pairings, complement like flavors contrasting flavors like sweet and savory! We have listed some suggested pairings to get you started on your cheesy journey but go out, experiment, and discover the magic of these sake and cheese.
Substitute your typical Sauternes with a bright and vibrant kijoshu. Pair with blue-veined cheeses (Roquefort, Fourme d’Ambert, Stilton, etc.). The velvety sweet sake holds its own against the densely creamy and intense flavors of blues. Stinky washed rind cheese also pair beautifully with a kijoshu. Try Masuizumi Kojishu, Hakkaisan Kijoshu.
Kijoshu
Umami-rich parmesan pairs beautifully with the equally umami driven Junmai sake. Soft fruity notes of a Junmai Daiginjo balances the savory nature of this cheese. Try Koshi no Kanchubai Silver, Nanbu Bijin Daignjo.
Junmai or Daiginjo with Kire Finish
Soft goat cheeses with grassy and floral notes like Hoja Santa Chevre or fresh herbed cheese can be matched with aromatic Junmai Ginjo or Daiginjo sake that express fruity and floral ginjo-ka. Try Oze no Yukidoke Omachi Junmai Ginjo, Koimari Tropical.
Junmai Ginjo/Daiginjo (Aromatic Type)
The higher acidity found in white koji-based or kimoto sake pairs with tangy acidity characteristic of fresh goat cheese or chevre. Try Mutsu Hassen Pink label, Izumibashi Kurotonbo.
White Koji Based Sake or Clean Style Kimoto
Think of Koshu style aged sake like a sherry. The strong carmelized notes and bold savory flavors create a harmonious combinations with hard cheese. Full-flavored selections like aged Gouda or semi-hard Comte. The nutty complexity of both the cheese and sake are a dynamic match.
Koshu
Aged Yamahai, Junmai
The higher acidity, savory umami and earthy notes of a robust yamahai and subtle grain notes of a junmai especially those made with yeast #7 complement similar flavors and aromas of aged cheddar or aged alpine cheese like tarentaise with salty tryosine crystals.
The palate cleansing nature of Niigata’s famous tanrei karakuchi style sake represented in producers like Hakkaisan and Kubota are complemented by fresh and mild cheeses: mozarella, burrata, or ricotta.
Tanrei Karakuchi
Nutty cheeses like young manchego, gruyere, aged gouda pair with nama sake that often have similar nutty undertones of hazelnut or macadamia nut aromas. Try Born Junmai Daiginjo, Noguchi, Kikusui Nama Genshu.
Unpasteurized (Nama) Sake
Though there are different levels of cloudiness to nigori sake, they will all have some rice solids cresting more texture and slight sweetness that holds up to the intense and sometimes pungent nature of washed-rind cheese like epoisses.