Soluna · Eixample · Barcelona
Sake and food pairing: which sake for each dish
Sake is a fermented rice drink with a great variety of styles. Well chosen, it accompanies fish, shellfish and meat better than many wines.
01
Types of sake
Junmai: pure rice, structured and full-bodied. Ginjo and daiginjo: more polished, aromatic and fruity. Honjozo: with a little added alcohol, light and dry. Nigori: cloudy, sweeter and creamier.
02
Which dish
Light, aromatic sakes with sashimi and shellfish; junmai with tempura and cooked dishes; fuller-bodied sakes with grilled meats or dishes of intense umami.
Light, aromatic sakes with sashimi and shellfish; junmai with tempura and cooked dishes; fuller-bodied sakes with grilled meats or dishes of intense umami.
03
Temperature
Ginjo and daiginjo are served cold to keep their aroma; junmai can be drunk warm, which enhances sweetness and umami. Avoid heating very delicate sakes.
04
How to choose
Ask the dining-room team. If you do not know sake, start with a junmai ginjo, balanced and versatile.
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