It's no news that sake almost invariably goes very well with fish.
But in addition to sushi & sashimi, it can also be a catch from regional waters or a pairing with a seawater fish, which in turn surprises in a new combination.

Let's go fishing...
From regional freshwater fish to wild catch from the sea.

To accompany a juicy, beautifully seasoned brown trout with a rather delicate fishy taste, shizuku recommends a glass of the elegant, slightly sweet and fruity Kuzuryu Ippin. With its soft texture and crisp, tangy taste, an ideal match. But also the round, sweetish and accessible Shirayuki Akafuji is a refreshing partner with a hint of citrus fruit, right up to the rather dry finish.

If you find fish crispies on your plate with a mild and slightly salty taste, shizuku recommends pairing them with the elegant and fruity-sweet Karaku Amakuchi. With a balanced acidity and a long finish, it's guaranteed to get you going.

If you are looking for a more 'meaty' & aromatic taste and are serving a monkfish with fresh wakame, for example, you are sure to enjoy a cool, stemmed glass of Inatahime Junmai Daiginjo 40. A powerful, fruity and creamy premium sake, with a beautiful balance of intensity and elegance.

We also have the right sake chilled for a summery pulp salad: Tsuki no Katsura Junmai Ginjo is a complex, floral, fresh and extremely lively nihonshu. Creamy on the palate, long-lasting on the finish and with a pronounced acidity, a present, stimulating pairing partner.

And don't forget to take inspiration from our exclusive sake food blog Meikel's kitchen - there are lots of creative dishes, from scallops and parrot fish to seafood rösti, that are all twice as much fun when paired with sake!

July 6, 2025