From beef to bait - almost anything goes well these days with Chilled Ginjo Sake! Here's a few pointers...

Junmai Daiginjo Sake

Takasago ~
Divine Droplets

Junmai Daiginjo (Hokkaido Prefecture)

Just because ramen noodles originated in this prefecture doesn’t mean they make the cut for this exquisite sake! A nice compliment to foods with focused richness—monkfish liver, foie gras, caviar, etc.


Junmai & Honjozo Sake


Ama No To ~
Heaven's Door

Tokubetsu Junmai (Akita Prefecture)

The gentle sweet notes of raisins and pears in this sake play nicely against roast poultry or pork dishes, rice noodles and earthy grains.


Takasago ~
Morning Glow

Tokubetsu Junmai (Hokkaido Prefecture)

Mouth-filling, creamy texture with hints of lemon zest, lychees and sandalwood make for an exotic compliment to a wide range of white fish, crustaceans or poultry. Delicious with citrus vinaigrettes, mint, root vegetables, and Thai basil.


Tentaka ~
Hawk in the Heavens

Junmai
(Tochigi Prefecture)

This sake comes from a land-locked prefecture specializing in Soba noodles, beef and gyoza. The sturdy, earthy flavors and firm acidity pair well with hearty grains, mushrooms, beef or lamb dishes. Game birds or smoked meats also have a pleasing affinity.


Tozai ~ Well of Wisdom

Honjozo
(Osaka Prefecture)

Delicate, clean and versatile flavor profile that is an excellent introduction to this category of sake. Great as an aperitif and an easy match to all flavors of sushi, fresh oysters, seafood hors d’oeuvres, fried calamari or grilled fish.


Chiyonosono ~ Sacred Power

Junmai Ginjo (Kumamoto Prefecture)

Mineral-laden water in this region creates a crisp, ultra-clean sake that is a dream with oysters or clams. Mustard greens, endive or bok choy bring out the subtle herbal qualities.


Fukucho ~
Moon on the Water

Junmai Ginjo (Hiroshima Prefecture)

Soft texture and pretty anise notes pair nicely with fresh fennel and shrimp, simple seared scallops and lemongrass, or other mild seafood that would be consumed in a coastal region. Fun to pair with lavender-infused sauces or desserts, as well.


Kanbara ~
Bride of the Fox

Junmai Ginjo (Niigata Prefecture)


This coastal region boasts the best rice in Japan. The rich, viscous texture and mild sweetness pairs best with rich meat or fish—mandarin-glazed duck, fig-stuffed pork loin, black cod with sweet miso, or pistachio and dried fruit couscous would work well.


Kanbara ~
Wings of Fortune

Junmai Ginjo (Niigata Prefecture)

Silky and exotic, this is first-rate sake that is perfect with shellfish. Shrimp, lobster or scallops with a mild curry or tropical fruit salsa would play nicely against the pineapple and honeydew notes.


Mantensei ~
Star Filled Sky

Junmai Ginjo (Tottori Prefecture)

This is an example of mountain sake, historically paired with cured, dried, heavily spiced foods that would survive the winter. The honeyed aromas and flavors from this bottle contrast well with savory, spicy dishes, or flavors such as ginger, clove or white pepper


Mukune ~
Root of Innocence

Junmai Ginjo
(Osaka Prefecture)

Elegant, rich and pure. Good with a bit of char off the grill, or a salty soy-based sauce that brings out the sweetness of the sake.


Nanbu Bijin ~ Southern Beauty

Junmai Ginjo (Iwate Prefecture)

The intense minerality and zippy bitter citrus and floral edge are a good foil to fried fish or vegetables, tempura or salads. Nice aperitif sake with edamame or fresh oysters.


Rihaku ~
Wandering Poet

Junmai Ginjo (Shimane Prefecture)

Balanced and clean enough to pair with lots of different vegetable dishes—especially those with bitter or herbal flavors that are challenging to match with many white wines


Sato no Homare ~ Pride of the Village

Junmai Ginjo (Ibaraki Prefecture)

This unusually fruity sake, with its banana-berry aromas, would be tasty with mild, buttery sea bass, topped with a strawberry papaya salsa, or peach-glazed pork chops.


Takatenjin ~
Shrine of the Village

Junmai Ginjo (Shizuoka Prefecture)

The soft water in this area is so pure, it needs no filtering, and leads to a clean, dry and crisp sake. Green tea and mandarins are the specialty in Shizuoka, and this bottling has hints of both. Simple fish preparations will show off this beauty.


Nigori Sake

Mukune ~
Shadows of Katano

Junmai Ginjo
(Osaka Prefecture)

Lots of earth and fruit in this fragrant, full-bodied Nigori. Apricot-laced pork, a rich mushroom sauce that has some creaminess to it, rabbit or game bird would bring out the best qualities here.


Rihaku ~
Dreamy Clouds

Nigori
(Shimane Prefecture)

The chewy texture and nutty finish of this Nigori is great to pair with rice or other textural dishes. Think polenta, quinoa, couscous or creamy sauces. Works well with mildly sweet desserts—rice pudding, plum custard tart, coconut cookies.


Tozai ~
Voices in the Mist

Honjozo Nigori (Osaka Prefecture)

Subtle creamy texture and cool earthiness is a fun twist to match with curried rice dishes, spicy crab cakes or vegetable purees. Takes the heat off a spicy salmon roll!