Sake is gentler than wine with raw fish — lower acidity, no tannin, and an umami that meets the rice halfway. My job is to make the pairing disappear into the meal.
Light to rich, like the food
We open with a crisp daiginjo for the lean cuts, move to fuller junmai as the fat builds, and finish with something faintly sweet beside the tamago. The arc mirrors the chef's progression exactly.
A good pairing is one nobody comments on, because nothing ever clashed.
Temperature matters as much as the bottle. The same junmai can be floral when chilled and round when warmed — two pairings from one label, depending on where we are in the night.
