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“Sake is the best when it comes to pairing with seafood. It's often said that Chablis and raw oysters go well together, but I've got my doubts about that. I find a strong off taste lingers after I eat raw oysters and drink Chablis."
"Why is that?"
"Wine has a lot more sodium in it compared to sake. The sodium compounds are part of what gives wine its fine flavor.
But at the same time, I think one of those compounds brings out the fishiness of the seafood.”