Daiginjos tend to be the cleanest and the fullest at the same time. For those kind of sakes, you don't want a Western-type sauce based on acids. No vinaigrettes, and no tomato sauces. The classic pairing is fish, especially a rich, fleshy fish -- John Dory, halibut, salmon, hamachi. Depending on the style, daiginjo can go with poultry.
-Larry Stone
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