Sake and sushi are natural partners, but the relationship is more nuanced than simply ordering whatever is available. The right sake enhances your fish in much the same way the right wine enhances a steak — it amplifies flavours, balances richness, and adds a dimension to the meal that neither element achieves alone.

I am not a sake sommelier, but I have drunk enough of it alongside enough sushi to have developed strong opinions about what works. Here is what I have learned.

Understanding Sake Grades

Sake is classified by how much of each rice grain is polished away before brewing. The more the rice is polished, the more the outer layers (which contain fats, proteins, and minerals) are removed, leaving a purer starch core that produces a cleaner, more refined sake.

Junmai. No minimum polishing requirement (though typically 70% or less of the grain remains). “Junmai” means pure rice — no added alcohol. These sakes tend to be full-bodied, rich, and savoury. They work well with fattier fish and richer preparations.

Junmai Ginjo. Polished to 60% or less. More aromatic and lighter than standard junmai, with fruit and floral notes. This is the versatile middle ground and my most common recommendation for sushi pairing.

Junmai Daiginjo. Polished to 50% or less. The most refined grade, often with elegant, delicate flavours — melon, pear, white flowers. Beautiful to drink on its own, though sometimes too delicate to stand up to strongly flavoured fish.

Versions without the “junmai” prefix (ginjo, daiginjo) have a small amount of brewer’s alcohol added, which is not a quality shortcut — it is a technique that can produce lighter, more aromatic sakes.

Temperature Matters

Sake can be served chilled, at room temperature, or warm, and the temperature dramatically affects the flavour profile.

Chilled (5-10C). Brings out fruit and floral notes, sharpens acidity, and makes the sake feel crisper. This is the best temperature for ginjo and daiginjo grades, and for most sushi pairings.

Room temperature (15-20C). Allows the full range of flavours to express themselves. Good for junmai sakes where you want to appreciate the body and complexity.

Warm (40-55C). Amplifies umami, rounds out rough edges, and produces a comforting, savoury warmth. Best suited to robust junmai sakes and particularly good with cooked dishes, hot pots, and grilled fish. Not ideal with delicate sashimi, where the warmth can overpower the fish.

A simple rule: the more delicate the sake, the colder it should be served. The more robust, the warmer it can go.

Pairing Sake With Sushi

The fundamental principle is balance. Light fish pairs with light sake. Rich fish pairs with fuller sake. Here are some specific combinations I have enjoyed:

White fish sashimi (hirame, tai) with junmai ginjo. The clean, bright acidity of the sake complements the delicate sweetness of the fish without overwhelming it. Look for a sake with citrus or green apple notes.

Fatty tuna (chu-toro, o-toro) with junmai. The richness of the tuna needs a sake with body and structure. A full-bodied junmai with good acidity cuts through the fat and refreshes the palate.

Salmon with junmai ginjo. Salmon sits in the middle ground — not as delicate as white fish, not as rich as tuna. A medium-bodied junmai ginjo with a hint of sweetness complements it beautifully.

Uni (sea urchin) with daiginjo. This is a luxury pairing that works because the refined elegance of daiginjo mirrors the creamy sweetness of premium uni. The sake should be very cold.

Cooked items (tempura, grilled fish) with warm junmai. The warmth of the sake echoes the warmth of the food, and the umami in the sake amplifies the savoury flavours.

Beyond Sake: Other Japanese Drinks With Sushi

While sake is the classic pairing, it is not the only option.

Japanese beer. A cold Asahi, Sapporo, or Kirin is hard to beat with casual sushi. The carbonation cleanses the palate between pieces, and the mild bitterness provides contrast. I often start a sushi meal with beer before switching to sake.

Shochu. This distilled spirit is lighter than whisky and can be mixed with water, soda, or served on the rocks. Barley shochu with soda (a chuhai) is refreshing and does not compete with the fish.

Japanese whisky. A controversial pairing, but a light whisky highball (whisky and soda) works surprisingly well with izakaya-style sushi. The key is keeping it light and fizzy rather than sipping neat whisky alongside raw fish, which tends to overwhelm.

Green tea. In Japan, hot green tea (agari) is the traditional non-alcoholic accompaniment to sushi. The astringency cleanses the palate and the warmth is comforting. Every good sushi bar offers it, and I recommend drinking it throughout the meal.

Buying Sake in Sydney

The selection available in Australia has improved enormously in recent years. Specialist Japanese liquor stores in the CBD, Chatswood, and surrounding areas carry impressive ranges. Many good bottle shops now stock at least a few quality options.

My advice is to try a range of styles and grades and discover your own preferences. Start with a junmai ginjo in the $30-50 range, chill it well, and drink it alongside good sushi. That combination has converted more people to sake appreciation than any amount of reading ever could.