Hong Kong

A glass of wine can lift up a meal, and alcohol always helps when friends are gathered talking about the good old days. We all know roast beef is perfectly paired with a lusty red like a Cabernet or Merlot, while a delicate grilled salmon will go well with a glass of chilled Pinot Grigio.

But what if it's sushi and sashimi on the table?

I was not a big fan of sake until a friend asked me along to try the Japanese Delights Dinner Buffet at Congress Restaurant in the Hong Kong Convention and Exhibition Center.

The buffet features a full range of Japanese delicacies in multiple variations. Lots of fresh fish appeared as sushi and sashimi, including Spinach mackerel, golden striped amberjack, and yellowtail or hamachi. On the teppanyaki tables, there were Pacific tiger prawns and Robatayaki Japanese Wagyu beef.

But what stood out immediately was the sake-tasting corner, where diners can sample selected varieties. Sommeliers were stationed at the counter, ready to share their knowledge of the Japanese wines and suggest food-pairing choices.

"Sake that tastes sweet is the best match for light and sugary food, while sakes that are strong and intense should be drunk with food that is more flavorful," says Yoshito Yamasaki, general manager of the International Division of Konihi Brewing Company.

His first suggestion was to pair Negi Toro Hiyayakko (chilled tuna with tofu) with Shirayuki fresh sake. The sweetness of the sake accentuates the lightness of the dish. A greasy dish such as a slow-cooked beef short-rib teriyaki, he says, should go with Cho-tokusen Junmai-shu Akafuji, a sake that stands up to the more robust flavors.

To end the meal, many diners at Japanese restaurants will opt for green tea and a tiny bite of dessert. But for me, it was a little cup of fresh Shirayuki green apple sake and a slice of lavender Bavaroise cake.

The buffet at Congress launched my love for sake and it was not long before I called up some friends for brunch at Zuma Japanese Restaurant at The Landmark on a Saturday afternoon.

The restaurant's "sake Saturdays" began in February this year, and there is free-flowing sake to go with their signature izakaya bites - ideal for gatherings on a leisurely weekend afternoon.

The Junmao Muroka Name Genshu here is a well-balanced sake with the fresh full fragrance and flavor of rice. The Dattsai Junmai Daiginjo, in contrast, is more fruity and rich, and representative of the full body of unfiltered sake. Try the kyoho grape sorbet with Dattsai sparkling sake - it is the perfect end to a pleasant meal.

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