Well-prepared Edo-mae tends to pair well with a sake that has rich umami and presence. However, the umami of this type of sake can have a strong impact on your tastebuds and overpower the sushi, which is supposed to be the star of the show. As a general principle, the fruity fragrance (ginjoka: fruity flavor) of some ginjoshu can obstruct the delicate tastes of sushi. For example, when eating Akagai, the sake can actually eliminate the taste of the tide from your nose, almost as if someone is actually pinching your nose. We generally like to avoid sake like this with sushi. But it is not a mistake to introduce this type of sake partway through your meal, as a palate cleanser. The compatibility between sushi and sake is more interesting than you may think. We would like to introduce a sake that can be enjoyed with a sushi meal from start to finish, and another, mellow sake, that will not even be overpowered by the rich umami found in Tuna (Akami). Please use this as a guide if you’re not sure what to drink at a sushi restaurant.