Histamine Tracker
Sake
Sake is a fermented rice drink that can contain histamine, and the alcohol it contains may slow your body's clearance of it.
Sake is made through fermentation, which means histamine can build up during production — and the alcohol it contains may slow the enzyme (DAO) your body uses to clear histamine.
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Fermentation-derived histamine — the microbial activity during sake brewing can produce histamine directly in the drink, with levels varying depending on the production method and style
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Variable histamine content — histamine levels in sake can range considerably depending on production style and age, so it is difficult to place it reliably in a fixed rank against other alcoholic drinks; individual batches may differ meaningfully
Fresher, higher-grade sake (like junmai daiginjo) tends to be more carefully produced and may have lower histamine than cheaper or older varieties.
Track your reactions to sake in Histamine Tracker. Log meals and symptoms to spot the patterns that matter for your body.
For educational purposes only. Not medical advice. Consult a healthcare professional for personal guidance.
References
- SIGHI Food Compatibility List — SIGHI (2026)
- Histamine and histamine intolerance — Maintz & Novak (2007)
- Histamine Intolerance: The Current State of the Art — Comas-Basté et al. (2020)
- Low-Histamine Diets: Is the Exclusion of Foods Justified by Their Histamine Content? — Sánchez-Pérez et al. (2021)
- Histamine Intolerance: Symptoms, Diagnosis, and Beyond — Jochum (2024)
- Guideline on management of suspected adverse reactions to ingested histamine — Reese et al. (2021)