Although Japanese sake has gained some popularity in America, it has not quite acquired “full citizenship” yet. About 90% of sake consumption in the United States takes place at restaurants. So far, unfortunately, sake is not commonly served at home or at parties.

Sake has not been fully adopted in this country partly because there is not enough information in the media regarding the subtle variations in flavor or how to match quality sakes with particular dishes. The labels are not informative enough to fully educate consumers about their sake purchase. Also the sake displays in stores do not seem to be prominent enough. Another possible reason is that people here tend to consider sake as something special that you drink only at sushi bars. Lastly, sake is not exactly cheap, either.

This month, therefore, we are offering “how to choose sake 101.”

The first thing to decide is what kind of food you are trying to match the sake with. Sake, just like wine, is definitely something that goes with food.

A good Match with Beef: Try pairing beef with the Junmai types of sake, which is a pure sake, or the Junmai Kimoto-zukuri type, which is a pure sake brewed in the traditional way using no artificial additives. Either variety of sake from the regions of Kyushu, Tohoku, Kanto, Hokuriku and Nada is particularly recommended.

A good Match with Poultry: Try pairing chicken with the Ginjo type of sake, which is a premium grade sake. Brands of this grade of sake from the regions of Hiroshima, Niigata, Nada, Hokuriku, and Kanto are particularly recommended.

A good Match with Seafood: Try pairing fish with a Ginjo or a Daiginjo (super premium) types of sake. These varieties of sake from the regions of Niigata, Hiroshima, Shikoku and Kyoto are particularly recommended.

Certainly, the kind of sake you choose should also depend on the flavors and method of cooking employed for each dish. But as a start, try picking something from the above recommendations.