There's a Japanese saying 日本酒は料理を選ばない (nihonshu wa ryori o erabanai) which translates to 'sake does not choose food'. It means that sake, with its low acidity and containing no tannins, makes a great accompaniment for food pairing. Although sake is great with Japanese cuisine, it pairs amazingly well with Singaporean food too!
Teochew cuisine like steamed pomfret and cold crab do well with clean, crisp Daiginjo where both the flavours of the food and sake do not overpower one another. Check out the limited edition Kid Sora He! Junmai Daiginjo at Kabuke Club!
Fried carrot cake and 'sio bak' (roasted pork belly) pair well with drier sakes that cut out the saltiness and greasiness. Check out the Saku no Hana Ginjo Karakuchi with SMV +8 at Kabuke Club!
Rich, full bodied sakes can be paired with local food that are equally rich with gravy or stews, like 'lor mee' (noodles in thick gravy) or fried Hokkien Mee. Check out the award winning Kid Muryozan Junmai Ginjo at Kabuke Club!
Spicy and Hot Dishes
Slightly sweet sakes with a richer mouth feel handle spice and heat really well, so a sparkling nigori matches well with spicy Rendang or Nasi Lemak with extra chilli. Check out the Tsukino Katsura Junmai Daiginjo Sparkling Nigori at Kabuke Club!
In the end, the most reliable way to know how to pair a sake is to taste it. Forget the label, smell it and taste it and don't be afraid to experiment with it!