Compatibility of sake to food was studied by using each five kinds of sake and local foods. Cooled ginjoushu and namashu were very suited to slices of raw cuttlefish, and then to boiled crab, on the other hand, they did not go well with cooked salmon served in the pot ( Ishikari-nabe ). Honjouzoshu served hot was relatively suited to Ishikari-nabe, and to broiled atka mackerel. Futushu (Ordinary sake) served also while hot was good broiled atka mackerel and then to Ishikarinabe . Junmaishu served at room temperature was relatively suited to boiled crab, and then to slices of raw cuttlefish. Every sake was not suited for izushi of red salmon.