Champagne and Oysters, Oysters and ...

It began with an enjoyment of having champagne and oysters on New Year's Eve and has evolved into a monthly gathering of our friends where we open up our kitchen for what we call "experimental kitchen" in order to come up with the perfect pairing for champagne. Last month we had a Duval Leroy with oysters. It was a brut, primarily made from Pinot noir. The Duval Leroy was less than $30.00, so we thought it was a great value.

We experienced the flipside of this pairing when we went to Hawaii and had sushi at Tokkuri-Tei. Our host and server, Kazu was very personable. We had 5 pieces of sushi each, including one made from raw oysters. So, what to pair with this delectable morsel? We had three kinds of sake. We started with Otokoyama, then went on to Hakkaisan, and finished up with Hakurosuishu. Sake is the right pairing with sushi for sure and it went very well with the oyster sushi. Delish! The dilemma is how to reproduce this at home.
They have an extensive sake menu. The photo below is blurry, we might have to go back to get a better photo while we have another round of sake and sushi: