Japanese cuisine and fine wine are ever growing in popularity around the globe, and yet I have found there to be little information on the pairing of Japanese food with wine. That is why I created the Japanese Food and Wine site, which is entirely dedicated to Japanese cuisine and the quest for wines which best complement popular Japanese dishes. It is meant to be a one stop reference guide reflecting general consensus, but also my own experience through an ongoing work in progress detailed throughout these blog articles. Feel free to contact us to share your own recommendations!As the weather gets warmer in the Northern Hemisphere, lighter food and wines become increasingly appealing. Home cooks and professionals alike look forward to the spring for the chance to use tender vegetables, seasonal seafood and delicate flavors. The Japanese table provides a perfect example, and while the idea of cooking a Japanese meal in your home may be intimidating, it's never been easier to have a great dining experience in a Japanese restaurant in the United States.

This, of course, raises the question: What to drink with Japanese food? Sake is on the rise: Nearly $26 million worth, or 4.3 million liters, was imported to the United States in 2006, 170 percent more than just 10 years ago. And, despite its reputation as a coarse elixir best served hot, more and more of the sake available stateside is of increasingly high quality. "Maybe seven or eight years ago, good sakes did start coming in to the United States, and some of them were sufficiently interesting to wine drinkers that they were able to cross that gulf between sake and wine, which can be a deep gulf," says Chris Pearce, president of World of Sake imports, which represents nine sake breweries, primarily in northern Japan. Sake brewers convert the starch in grains of rice into sugar using a fungus called , then convert the sugar into alcohol using a yeast. Different grades of sake have different polishing ratios—that is, a percentage of the rice grain that, by law, must be polished off before the brewing and fermenting begins.

The polishing process strips off layers of protein and other compounds that can affect the flavor of the finished product. The more of the grain that's removed, the more delicately floral and fruity the sake. and sakes have the lowest polishing ratios, with a maximum of 70 percent of the grain left intact. wine club usa today"With the junmai sakes, you have to have basically made your peace with sake. good wine bars in bathThey're more robust, more full-flavored, with more of the rice flavors, which are delicious if you're a junmai sake drinker, but are unfamiliar if you're a wine drinker," says Pearce.top 100 wine china Adding to junmai's robust flavor profile is the fact that 100% of the alcohol it contains come from rice. the best red wine under 10 dollars

Some varieties of sake are augmented with a small amount of neutral distilled alcohol; for instance, while junmaishu and honjozoshu have the same polishing ratio, only the latter has added alcohol, leading to a smoother, slicker mouthfeel. Some sakes are left unpasteurized and exhibit a cloudy appearance. best nc red wineSome have rice solids and lees left behind from fermentation, which also creates a cloudy appearance. pictures of wine farmsSome are aged for several years, giving them an aged sherry or Madeira-like character. (For a complete guide to the varieties of sake, read "Seduced by Sake" or get the quick summary in Sake Classifications.) Some Japanese restaurants will even carry seasonal sakes, like the summer draft varieties that sommelier Richard Hales puts on his wine list at New York's . "Most sakes are in the 14 percent to 15 percent alcohol range, but the summer drafts are a bit lower in alcohol, which is quite nice for a lunch pairing," says Hales, who typically has about 15 sakes on his list.

Of course, a well-chosen white wine is also a fine option for your Japanese restaurant experience. Naturally, the varietal you choose will depend on the weight and seasoning of the food at the end of your chopsticks. A light sashimi platter is not going to match with the same wine as that for an eel roll that's been seasoned with a rich, sweet glaze. "When it comes to raw fish, my first thought is always to pair it with a wine that is going to let the flavor of the fish shine through," says Rick Pitcher, the sommelier of New York's Tocqueville and 15 East restaurants, adding, "With something delicate, like fluke, you want to have a clean, high-acid white … you don't want any one characteristic of the wine to be too dominant." Sauvignon Blanc, Pinto Grigio and Sancerre would be good choices for lighter Japanese fare. For those dishes with a hint of characteristic Japanese sweetness and heat, wines with a bit of residual sugar, like Riesling and Chardonnay, should make good matches, provided their fruit is well-balanced by minerality and acidity;

in the case of Chardonnay, avoid those made in a heavily-oaked style. Following is a list of light-bodied Chardonnays, Sauvingon Blancs and Rieslings that have been recently rated by the Wine Spectator tasting department.Set Aside the Sake: Pairing Wines with Japanese Cuisine Japan—Land of the Rising Sun. A nation steeped in culture and teeming with tradition. Every year, millions of tourists visit the country to enjoy its scenic landscape. There are various castles and historical sites to see. And of course, to sample the land’s immensely famous cuisine. Most of the time, Japanese food is paired with beer or a brewed rice wine called sake. Those drinks will go quite nicely with the East Asian fare. But there’s no reason you can’t enjoy your food with a sumptuous glass of wine. In fact, compared to its South and Southeast Asian counterparts, Japanese cuisine is relatively easy to pair with a plethora of tipples. All you really need is a thorough understanding of the different flavor elements found in both food and vino.

Once you know which wine goes with which dish, you can start experimenting with other food-wine matches. Umami, also called the fifth taste, is a strong, savory flavor often associated with Japanese food. It’s a taste that’s quite hard to pin down. Because it’s not bitter or sweet, not salty or sour—it’s just scrumptious. In Japan, the word umami, literally translates to ‘delicious’ (umai) and ‘essence’ (mi). Now, many of Japan’s top delicacies are umami-driven. These dishes are seasoned with flavorful ingredients like yuzu pepper, soy sauce, and miso paste. Think katsuobushi, miso soup, and your soy sauce and wasabi dipping sauce. Umami-rich fares are best enjoyed with a mineral Riesling or a zippy Soave Classico. These wines are fantastic at enhancing the underlying flavors of a dish. Sushi and Sashimi are probably the first two words that come to mind when one thinks of Japanese cuisine. Sashimi refers to wafer-thin fillets of fish, or other seafood.

It’s served fresh with shoyu (Japanese soy sauce) and wasabi. Sushi are lightly seasoned vinegared rice rolls lined with nori (seaweed sheets). These rolls feature a salty or savory filling. It could include raw fish, kani (crab meat), uni (sea urchin), unagi (freshwater eel), and tamago (egg omelet). Because of their similar flavor profiles, both dishes can be paired with the same wine. Two of our top tipples for sushi and sashimi are Grüner Veltliner and a dry Alsace Riesling. These vinos are excellent with raw fish. It can really complement the flavors of seasonings like ginger and wasabi. Riesling is also a prime match for maguro (tuna) sushi. Another must-try white wine is the Pinot Blanc. This white knows how to cleave through the wasabi’s heat. It complements the underlying sweetness of raw fish. If dry isn’t your style, then a creamy Chardonnay is also a good option. The oaked varietal will work wonders in bringing out the flavors of a nice shake (salmon) sushi or sashimi.

Now, most reds won’t work with these dishes. But then again, the light and soft Pinot Noir isn’t like most reds. This cherry- and berry-driven wine has enough depth and complexity to match the delectable crowd pleaser, toro (fatty tuna). This red wine is also subtle enough to let toro take the lead in the flavors game. Tempura is arguably the second most popular Japanese dish in the western world. And for good reason. Tasty and crispy, this fried treasure is a delight for kids and adults alike. Another plus point for this treat is that it goes well with a number of fine wines. From Champagne to Chablis, Sauvignon Blanc to Grüner Veltliner, and Chenin Blanc to a light Provence Rosé, you can enjoy a platter of mixed tempura with any of these tipples. If you’re sticking with deep-fried ebi (shrimp or prawn) tempura, a young and elegant Blanc de Blancs or a mineral-driven Sancerre or Chablis should do the trick. For fish, anago (saltwater eel), ika (squid), and scallops, your best bet is to go for a dry or fruit-forward Chenin Blanc or Riesling.

Vegetable tempura, on the other hand, is made extra-enjoyable when matched with a dry Muscat or Sauvignon. As for the impossibly crunchy and incredibly juicy Chicken Karaage, we highly recommend indulging in this dish with a cold glass of Champagne or a barely chilled Barbera. Now, who doesn’t love a good barbecued chicken? Yakitori refers to scrumptious chicken skewers, char-grilled to perfection. Served lightly salted, a plate of yakitori receives the star treatment when paired with a light red like Chinon. You can even pair it with a brisk white like Sauvignon Blanc. If you prefer a summery rosé, go for the heavier and headier stuff like Tavel. Now, if you like to douse your skewers with sauce, a ripe and oaked Merlot or a fruit-forward Pinot Noir should work fine. As for a medium-rare or well-done steak teppan, a savory Côtes du Rhône or a Bordeaux Grand Cru should help enrich the piquant elements of the meat. Wagyu steak teppans also taste heavenly with a fruity California Cab and a medium-bodied Pinot Noir.

Donburi, a.k.a. Japanese rice bowl with choice toppings, is a staple in the salary man (or woman’s) diet. This filling and nutritious fare is traditionally washed down with a bottle of beer. But wine lovers need not fret. There are a number of vinos that can work just as well as an ice cold brew. If you like a good Katsudon (pork), then a Blanc de Noirs would complement the breaded meat quite well. While an off-dry white should be perfect with your Oyakodon (chicken). Reach for a mineral-driven Sauvignon Blanc for a bowl of rice and tendon tempura. AGerman Riesling is great for your Unadon (freshwater eel). As for Tekkadon (raw tuna) and Hokkadon (raw salmon), full-bodied rosés and light reds are the way to go. For locals and tourists who are on the go, Onigiri makes a great substitute for Donburi. Onigiri refers to rice balls wrapped in seaweed. Common fillings for these rice balls include umeboshi (Japanese pickled plums), salted salmon, katsuobushi (dried bonito flakes), kombu (kelp), and tarako (salted roe).