What goes best with sushi?
Last year I wrote about the craft-brewed sakes, ji-sake, that had become incredibly popular at Sushi-Ko in Washington, D.C., and since I’m enamored of those idiosyncratic Japanese rice beers, I thought I should see whether the category was catching on with American diners or whether it was just a fad in one particular restaurant. Having quaffed a few ji-sakes in the recent past, I wasn’t surprised to find that they were making tremendous headway not only with Americans but with Japanese customers, too.
