A Modern Proposal from Nanbu Bijin: Pairing Vegan Sake with Vegan Western Cuisine

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Harmony of Flavor and Aroma: How Sake and Western Cuisine Resonate

The sake brewery Nanbu Bijin in Ninohe City, Iwate Prefecture, is not only highly acclaimed for its flavor both in Japan and abroad, but also holds Vegan, Kosher, and Non-GMO certifications—demonstrating its proactive approach toward global markets.

See Also

7 Reasons Why Vegan-Friendly Restaurants Should Serve “Nanbu Bijin”

When people hear “sake,” many naturally associate it with Japanese cuisine. While it’s true that sake has long developed alongside washoku (Japanese food), its wide flavor range, delicate aroma, and ability to enhance dishes also make it an excellent match for Western cuisine.

“Because sake is made from rice, its flavor isn’t sharp or overpowering—it’s flexible enough to complement virtually any dish. In other words, we believe there’s no cuisine in the world that doesn’t go well with sake.”
—says Kosuke Kuji, CEO of Nanbu Bijin Brewery in Iwate.

Nanbu Bijin offers a rich lineup of sake: from fruity, aromatic ginjo styles to umami-packed junmai and even sparkling types. This article introduces pairing ideas with pasta as a familiar example of Western cuisine.

Pasta is one of the most universally loved dishes, known for its remarkable variety: oil-based, tomato-based, cream-based, and those enhanced with herbs or citrus. This diversity of flavors mirrors the characteristics of sake—making their “aromatic layering” a key to harmonious pairing.

Ginjo × Vongole Bianco (Vegan)

Delicate aroma balanced with savory notes

In a vegan version of vongole bianco, clams are replaced with seaweed or mushroom broth and white wine-style sauce. Ginjo sake, with its light body and fruity aroma reminiscent of apple or pear, pairs beautifully with the salty oil-based sauce. The crisp acidity of the sake tightens the overall flavor, creating an experience similar to pairing with white wine.

Tokubetsu Junmai × Carbonara (Vegan)

Layering rich creaminess with rice umami

This soy milk-based vegan carbonara offers a mellow yet deep taste. Tokubetsu Junmai, known for its full-bodied umami and moderate acidity, complements creamy sauces perfectly. Its structure balances the rich sauce, allowing the dish to remain flavorful without feeling too heavy.

Junmai Ginjo × Porcini Mushroom Pasta (Vegan)

Enjoying the synergy of aroma and umami

This dish, centered on the rich aroma and umami of porcini mushrooms, pairs well with a fragrant Junmai Ginjo. The fruity aroma, soft sweetness, and smooth texture of the sake enhance the porcini’s character—creating a heightened taste experience through aromatic resonance.

Daiginjo × Peperoncino (Vegan)

Let the sake’s delicacy shine in this simple dish

Peperoncino, made with just olive oil, chili, and garlic, relies on ingredient quality and balance. The clean, refined taste of Daiginjo sake cuts through the oil, elevating the garlic flavor into something fresh and elegant. Its balance with spice creates a refined example of “intentionally simple” pairing.

Junmai Daiginjo × Genovese (Vegan)

Herbal freshness harmonized with refined sake

This vegan Genovese sauce, made from nuts, basil, and olive oil, finds a natural partner in Junmai Daiginjo—with its elegant sweetness and clear umami. The herbaceous freshness aligns beautifully with the fruity character of the sake, offering a sophisticated overlapping of flavors suitable for a main dish.

Shinpaku Yamadanishiki × Bolognese (Vegan)

Standing strong against bold, deep flavors

This hearty vegan Bolognese has richness rivaling a meat dish. Made using the core (shinpaku) of Yamadanishiki rice, this sake embodies condensed energy and strength—providing a bold match to the dish’s deep umami and demonstrating complexity that rivals wine.

Awazake Sparkling × Lemon Cheese Pasta (Vegan)

Light and zesty finish with bubbles and acidity

This bright lemon cream pasta made with soy milk and plant-based cheese pairs perfectly with bubbly “Awazake Sparkling.” The citrus notes and sparkling sake combine for a refreshing pairing ideal for appetizers or a light finish. It’s crisp, easy-drinking, and never tires the palate.

The world’s first sake certified vegan – Nanbu Bijin