Thanks for the sake menu!
A few things before I comment on it:
Tedorigawa is a Daiginjo, not a Junmai Daiginjo (True Sake got it wrong). Itās also an arabashri, first press āfree runā sake and other Japanese sites mention the word ātobindoriā which is synonymous with āshizukuā or drip sake. Okunomatsu Juhachidai is a drip sake, as is Kokuryu Shizuku (very limited) Daiginjo. The nama part may be also a bit of a misnomer as it looks like the nama is aged below 0 degrees C (up to -10) for 2 years, then is pasteurized by the time it gets bottled or perhaps is pasteurized in bottle, before release. While this was a very spectacular sake when I had it, if I drank it again now I may not feel the same way due to my current preferences. Was there a World Sake sticker in the back of the bottle? I would say this and the crab would be a great pairing, but Iād probably go for something else lower polished just to match the dashi.
Never had Nizaemon. Ishidaya is pretty damn luxurious, far more bold and masculine than Mangekyo. Cheaper than and far superior to Dassai Beyond, but not sure if it is worth $500++.
Hyogo prefecture has some really excellent seafood, glad to hear he is using aji from that region. I was there for a few days in February and the local oysters are out of this world, along with shirako, kawahagi, manta ray (their liver is very gamey but fun as izakaya fare) and other eclectic species of white fish that I donāt recall.
Dewazakura Yukimanman is really tasty. I was quite pleasantly surprised how nicely it went with ankimo, and it might even be fun to try with foie gras.
The grilled fish course would pair better with a Junmai or Junmai Ginjo, particularly something with higher acidity and fuller body or semi body and aromatic.
As far as the sake menu goes, for next time:
Start with Kyokusen, Miyosakae, or Minowamon.
Then Shimeharitsuru Jun for the rest of the meal, or Sohomare
If it were me, I would make quite a few changes based on his suppliers and get other things from their portfolio that would be better matches.
Though Iām sure this is also a fantastic place to bring high end aged white burgundyā¦I know a few of you others already do that there.