Sake has long been paired almost exclusively with Japanese cuisine. That no longer has to be the case. Across its many styles, from bone-dry to unfiltered and undiluted, and on to umeshu and shochu, Japan's drinks bring a range of acidity, texture, sweetness and depth that works with Western, Southeast Asian and modern dishes.

This seminar explores how these drinks can move beyond the Japanese table and onto a broader menu. Through a guided tasting, pairing and discussion, we'll look at what drives a good pairing, how style and serving temperature shape the experience, and practical ways to position sake and its counterparts alongside, or in place of, wine and spirits on your list.

The session is designed for sommeliers, beverage managers, F&B operators, chefs, buyers and distributors looking to broaden their Japanese drinks offering.

The session will feature four Sakes and 1 Shochu showcasing the versatile expressions of Japanese Sakes:

• Kuromatsu Hakushika Yamadanishiki Karakuchi Silk
• Hyakushun Junmai Daiginjo " White" Muroka Genshu Jikakumi
• "Mikadomatsu" Junmai Ginjoshu ‘Ke to Hare’
• Sachihime Umeshu
• Roasted Barley Shochu Kofukuro

There will be a light assortment of food pairing during the session.

Trade personnel attending FOOD JAPAN 2026, be sure to pre-register for free trade pass by 21 October to secure your entry!