Hutspot with sake. It might not sound like an obvious combination. Yet that is exactly what Master Sake Sommelier Menno Tol gets excited about.
We meet him at restaurant Hokkai in IJmuiden, where he has been working for a few years. Menno is one of only 35 Master Sake Sommeliers in the world and nominated for FD Talent of the Year 2026. His mission is clear: to introduce people to sake in the right way. Because that first experience determines everything.
His own love for Japan began on the judo mat. Through judo, his fascination with Japanese culture grew. That interest eventually led him to Hotel Okura, where, over nine years, he worked his way up from intern to Master Sake Sommelier. His first real sake experience? A tasting with a Japanese delegation, where he sampled ten different sakes. That moment changed his perspective forever.
But what exactly is sake?
In Japan, sake simply means alcohol. Outside Japan, it is often called rice wine. Technically, that is not entirely accurate, as the brewing process is more similar to beer. Sake is made from rice, water, koji, and yeast. The koji—a special mold—converts the starch in the rice into sugars. Then, the yeast converts those sugars into alcohol. This dual process, which takes place simultaneously, makes sake unique.
Most sakes contain between 15% and 20%. As a result, sake can sometimes taste somewhat more powerful or direct than wine. In wine, grapes often soften the alcohol a little more, whereas sake offers a purer expression of rice and fermentation.
An important aspect of sake is the polishing level of the rice. The higher the polishing level, the more of the outer layer of the rice grain has been removed. At 50%, for example, half of the grain remains. Often, a higher polishing level signifies a more refined, elegant style. Yet, Menno does not automatically choose the most polished variety. He actually prefers a 90% sake, because it preserves more of the pure rice flavor. More character. More depth.
Although sake is technically not wine, Menno sometimes calls it rice wine anyway. Not to make things more complicated, but precisely to keep it understandable. After all, the drinking moment does resemble wine. You almost always drink sake with food. At the table. In combination with flavors.
And then comes his favorite subject: food pairing.
Many people think that sake only goes with sushi. But according to Menno, it only really starts to get interesting when you dare to look beyond Japanese cuisine. How do you pair sake with a Dutch hutspot? Or with other familiar dishes? That is precisely where the challenge lies: letting go of clichés and discovering just how versatile sake actually is.
There is also nuance in serving. Sake can be drunk hot or cold. Cold sake is poured into a wine glass so that the aromas come into their own. Hot sake is drunk from small cups, which offers a completely different experience. Menno enjoys experimenting with this. For instance, he was once in conversation with a female brewer who absolutely did not want her sake served hot. He asked if he could try it anyway. When it turned out that heating it actually brought out new layers, her opinion changed. Since then, the bottle states that the sake can be drunk both hot and cold.
Our non-alcoholic sakes
For those who want to enjoy an alcohol-free drink, there are wonderful alternatives. No yeast is added to these variants. Therefore, the sugars are not converted into alcohol. This style is often called Amazake, which means “sweet sake”.
Our Ama Shizuku from Rotterdam is a fine example of this. Subtly sweet, refined, and surprisingly versatile. Delicious with spicy dishes such as a Japanese curry, but also wonderful as a dessert sake with, for example, a cheesecake.
Prefer something floral? Then the Muri Koji Rice Series 1 with smoked lavender is a special choice. Floral, layered, and perfect with tuna, where the soft umami and smokiness come together.
This is how you discover that sake – even the alcohol-free version – deserves a full-fledged place at the table.
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