Why sake Carries Higher Risk for Gout
With roughly 1 mg per 100 g per 100 g, sake sits in the Higher Risk range of the ACR 2020 dietary framework. This is the food category most consistently associated with elevated urate and more frequent flares in the research literature.
- If you have a history of flares, minimizing sake is one of the highest-impact dietary changes you can make.
- If you do include it occasionally, keep the portion small and avoid combining it with other high-purine foods in the same meal.
- Swap it for a Lower Risk alternative from the Similar Foods section below whenever possible.
Frequently Asked Questions
How many purines are in Sake?
Sake contains about 1.4 mg of purines per 100g. This means it very low in purines (1.4 mg/100g). Guidelines generally treat purine readings over 150 mg per 100g as high-risk and under 50 mg as safe for most people with gout.
Can I drink Sake if I have gout?
It is strongly recommended to avoid Sake if you have gout. Alcohol is a well-established gout trigger — it increases uric acid production and reduces its excretion through the kidneys. This drink also very low in purines (1.4 mg/100g).The American College of Rheumatology advises gout patients to limit or avoid all types of alcohol, especially during flares.
What food category does Sake belong to?
Sake is classified under Alcoholic Beverages in our gout food database. Where it sits in the food hierarchy is useful context for planning a gout-friendly diet. Browse other alcoholic beverages items to compare purine and fructose levels across similar foods.
What are gout-friendly alternatives to Sake?
Instead of Sake, consider choosing alcoholic beverages options rated SAFE in our gout database — these have low purine (under 50 mg/100g) and low fructose (under 2g/100g). Browse our alcoholic beverages category page to find the best substitutes for your gout diet plan.
Data Quality
This entry uses T2-level data:
At least one dimension is directly measured; the other is based on scientific consensus.
Sources include USDA FoodData Central (public domain, CC0 1.0), the USDA+ODS-NIH Database for the Purine Content of Foods Release 2.0 (2025), Kaneko et al. Biol Pharm Bull 2014, and ACR/EULAR clinical guidelines.