Sake & Drinks

In Japan, sake is not a beverage placed alongside food — it is an extension of the meal itself. Brewed from rice, water, koji, and time, a great sake shares the same values as a great piece of sushi: restraint, clarity, and a profound connection to the season and the land.

Our cellar of over 120 labels is curated by Sake Sommelier Yuki Matsumoto, who sources directly from small-batch breweries across Niigata, Kyoto, Hiroshima, and Akita. Every bottle is chosen to enhance — never compete with — the flavours of Chef Kenji's kitchen.

Book a Sake Pairing

Yuki Matsumoto holds the prestigious Kikisake-shi (Sake Sommelier) qualification awarded by the Sake Service Institute of Japan, along with an advanced certificate from the Wine and Spirit Education Trust. She joined ZenSushi in 2017 after five years at a renowned sake brewery in Niigata, where she developed an intimate understanding of the brewing process.

Yuki travels to Japan twice a year, visiting breweries during the winter brewing season to taste from the cask, meet the toji (master brewers), and secure exclusive allocations for our cellar. Her curation philosophy mirrors Chef Kenji's kitchen: clarity, precision, and a deep respect for the maker.

She is also available for private sake education evenings — from introductory tastings to deep-dive sessions on specific regions and brewing methods.

Arrange a Sake Evening