A surprise match from the RAW wine fair last week: some extraordinarily good wild rock oysters and a range of unpasteurised, unfiltered sakes from Yoigokochi Sake.
I’ve always thought of white wine as the natural pairing for oysters but the sake was sensational - mimicking the texture of the oysters more than wine and emphasising their saline character. (I think that was the umami effect.)
The range, which is all of junmaishu quality and has no added alcohol, sugar- or taste-, aroma-, or colour-enhancing elements, is about to be brought in by Raeburn Fine Wines. Most were also unfiltered and unpasteurized - a similar revelation to natural wines.
The oysters were served unseasoned - I’m not sure how a squeeze of lemon would affect the pairing but some kind of soy or sesame dressing would only benefit, I suspect. Delicious anyway.