There are (still expensive) Japanese whites that mirror the delicate, subtle flavours of Sushi and Sashimi but these are all too difficult to source. In-place of this try the audacious dry whites of Switzerland made from chasselas and jacquère. If you are feeling truly adventurous, try the entirely unique, oxidatively-styled Etoile Vin Jaune from the Jura; otherwise a dry Manzanilla or Fino sherry would also offer an interesting counterpoint to the flavours of a dry, salty sake. The crisp flavours of a sauvignon blanc, dry riesling or young, fresh picpoul de pinet would be perfect too.
