Like the indigenous beverages of most countries, sake developed along with its national cuisine. Indeed, there are great differences in Japanese cuisine from region to region, small country though Japan may be, and these differences are reflected in the subtle differences in the sake.
The one underlying connection across Japan in terms of cuisine is -- understandably for an island nation -- fish. Overall, most sake works quite well with most fish. And leave it to a fishmonger to serve up the best fish -- a fishmonger like Uoshin.
The company behind Uoshin supplies fish from Tsukiji to as many as 150 restaurants. Since Uoshin has such connections in high places, the variety of fish available is second to none, and at rock-bottom prices to boot.
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