Sake, Japan's iconic rice-based drink, is gaining global recognition as more people discover its unique qualities and versatility. Often misunderstood as simply a companion for sushi, sake has a remarkable ability to pair with a wide variety of foods—including cheese. This unexpected combination highlights sake's incredible range of styles and flavour profiles, from light and fruity to rich and umami-driven.
To help you explore this exciting pairing, WSET chatted with Natsuki Kikuya, a renowned sake expert, WSET educator, and ‘Sake Samurai.’ Here, Natsuki shares her favourite matches ahead of the festive season—pairings that will change the way you think about both sake and cheese.
"Pairing sake with cheese may sound unusual, but it’s an incredible match. The lactic acid found in sake mirrors that of dairy products, creating natural harmony. With its diverse styles, sake opens up opportunities to pair beautifully with everything from soft and fresh cheeses to robust, aged varieties."
A quick introduction to sake styles
Before we dive into Natsuki's recommendations, here’s a quick guide to the key sake styles featured:
- Daiginjo / Junmai Daiginjo: Premium sakes known for their delicate, fruity, and floral aromas, achieved through highly polished rice grains
- Aged Sake (Koshu): Sake aged for several years, developing rich, nutty, and caramelised notes perfect for bolder pairings
- Sparkling Sake: Light, effervescent, and subtly sweet, sparkling sake can range widely in style. Some are very light in texture and low in alcohol, while others are more richly textured and complex, and may even be nigori (cloudy)
- Yamahai / Kimoto Sake: Earthy and complex sakes produced using traditional fermentation methods, often served warm to enhance their umami depth
- Nigori Sake: These roughly filtered sakes are cloudy due to suspended rice particles. The style can vary significantly—some are lightly cloudy, while others are thick and textured, with visible lumps of rice fragments. The creamy texture and subtle sweetness make them an excellent match for bold flavours
Natsuki’s sake & cheese pairings
Blue cheese x Daiginjo / Junmai Daiginjo
Why it works: The bold, salty character of blue cheese pairs beautifully with the bright, fruity, and aromatic notes of Daiginjo or Junmai Daiginjo sake.
Examples:
- Cheese: Stilton, Gorgonzola
- Sake: Fukukomachi Daiginjo, Shichida Junmai Daiginjo
Hard cheeses x aged sake (Koshu)
Why it works: The deep, nutty flavours of aged sake complement the umami and saltiness of hard cheeses that have been matured to perfection.
Examples:
- Cheese: Cheddar, Parmesan, Comté
- Sake: Daruma Masamune (5 or 10 years old)
Fresh cheese x sparkling sake
Why it works: Sparkling sake’s effervescence and touch of sweetness enhance the clean, milky flavours of fresh cheeses, like goat cheese or ricotta.
Examples:
- Cheese: Fresh Chèvre, Ricotta
- Sake: Dassai Sparkling, Shichiken Sparkling
Truffle cheese x Yamahai or Kimoto sake
Why it works: The earthy complexity of Yamahai or Kimoto sake, served warm, mirrors the rich, savoury aroma of truffle-infused cheeses, creating an exceptional harmony.
Examples:
- Cheese: Tuber-brie, Truffle Pecorino
- Sake: Daishichi Kimoto Classic, Sohomare Kimoto Junmai (warm at 40-45°C)
Washed-rind cheeses x Nigori sake
Why it works: Nigori sake’s creamy texture and hint of sweetness soften the bold, funky flavours of washed-rind cheeses.
Examples:
- Cheese: Taleggio, Époisses
- Sake: Tsuki no Katsura Nigori, Kamoizumi Summer Snow
Explore the world of sake with WSET
Sake’s versatility and depth make it a perfect match for any occasion—and these pairings prove it can bring out the best in even the most unexpected foods, like cheese.
If you’re intrigued to learn more, WSET’s sake qualifications offer a structured way to discover the art, science, and enjoyment of sake. From understanding its production to confidently choosing and pairing different styles, you’ll gain the knowledge to appreciate sake at a whole new level.
This festive season, bring something new to the table—a toast to sake, cheese, and the joy of discovery!
For individuals new to the subject, this qualification offers a hands-on introduction to the world of sake. You’ll explore the main styles and types of sake through sight, smell and taste to develop an understanding of the key factors affecting flavours and aromas.
The WSET Level 2 Award in Sake focuses on how the ingredients used by brewers are processed and combined to create the many different styles of sake. It will also teach you how to describe and assess the quality of the sakes you taste.
If you are a sake or hospitality professional, you’ll be able to offer valuable guidance on selection and service to your colleagues and customers. If you are a sake enthusiast, you’ll know exactly what to look for when choosing sakes for any occasion.
An advanced level qualification for professionals working with sake or sake enthusiasts. For individuals seeking to develop their expertise in sake, this qualification will provide you with a detailed understanding of the production methods that affect the style, quality and price of sake. Upon completion you will be able to assess sakes accurately, and use this information and your understanding of sakes to make authoritative recommendations.
