I posted earlier about pairing ports with bleu cheeses (thank you!) Well, for first course - would you pair smoked salmon (2 kinds - scottish and irish served on brown bread, capers, lemon, onions available as condiment if desired) with a Junmai Daiginjo sake or with a Canadian riesling that is NOT an icewine. (It's just a 2003 Inniskillin black label) With the riesling i'd be going with the complement vs. contrast theory in that it will be a rich, luscious, oily mouth feel experience. (Don't say go with champagne, as i aint got none.) Then again, I'm thinking it might be too much. I don't know enough about sake with SMOKED meats. I do know this sake goes lovely with sashimi. Any advice from you oenophiles out there?