Wow that's a great pairing. the Huets always rock and the Le Mont Sec is still open yet so precise I can see it being a fine match for richer fish.

How about a little Txacoli or Txacolina with the lighter items? Work for me!

Bruce, am curious where you get your info on the sushi. A lot of it spot on, but some not.

In general Japanese consider 'shokuji', or rice-centered dishes, to be suited to the end of an evening's dining. No alcohol of any form with it, traditionally, because alcohol in the past was universally Sake, and it wasn't thought cool to have two forms of rice at the same time. The drinking occurs before the rice or noodles or what have you ever make an appearance. Tea may come before the meal, always after, often on its own, or with maybe some appetizer before and fruit after (Japanese cuisine traditionally doesn't do dessert).

Sushi is, however, a special case. Some people may drink tea with it, but here, too, it's traditionally meant for the end to settle the meal. The yell of 'agari' in a sushi shop is the sign that the meal is ending, tea should be served, and the bill totalled.

The largest portion of the eating population will have Sake or beer with the sushi, unless, of course, they are teetotallers. The vinegar mixed with the rice counterbalances the alcohol. In fact, the interaction of Sake with all kinds of fish and related dishes--whether sauce-heavy anago, or delicate amaebi, or luxuriant uni, or also-vinegared shimesaba, or snacky bits of simmered baby squid or gourmet cucumber and fruit tomatoes the sushi chef may pass across the counter from time to time, or whatever else from the sea or land--is counted as an important part of the meal by many, including 'connoisseurs' as well as 'laypersons'. Beer didn't really enter into the mix until the 20th century, but was found to react nearly as well as Sake with sushi, by many.

So enjoy your Sake with your sashimi or other appetizers, but also with your sushi. I personally think it's the best match for sushi, since I don't like how any wine I've had so far interacts with the vinegar and soy sauce in the sushi mix. Of all the possibilities I have tried, I do think that a good, dry sparkling wine can stand up best to the onslaught, but the meal takes on a different aspect...

Well, Bruce, you need to rethink your info and its sources. I've lived in Japan for over 30 years. I could introduce you to people in their teens (illegally), 20s, 30s, etc. all the way to their 80s who drink Sake and other alcohol with their sushi in Tokyo or any other part of Japan. And many of them are famous epicures in magazines, on TV and the Internet. It was people now well beyond 40 who introduced me to the custom.

Kanpai!

Horse meat sushi!
I'm Japanese but I don't have heard that.
Basashi (horse meat sashimi) is popular. I must try it.

Umm.. Sake and sushi combination is a little bit heavy for me.
Because Sake is made from rice. Solid rice(suchi) and Liquid rice(Sake) is verbose.
(Ginjo grade Sake may be counterpart with Sushi, but Sake with sashimi is better, I think.)

Of cource, most Japanese enjoy drinking Sake with Sushi, now a day. Even 80s or older.
Traditionaly (means Edo era or older)... I don't know.
I think, Japanese folks is a glutton, we ate and drunk everything if they match. :)

nyampire: Here's some basashi for you (from my facebook). Looks a little like fatty tuna, but it much more chewy. It's usually served with green onions, fresh grated ginger, and garlic. Dip in a little soy sauce and enjoy!