It was during a tasting with a third-generation Japanese winemaker that I came to thinking about what wines and drinks go best with sushi. The Japanese winemaker was showing me her wares made from the Japanese ‘local’ grape variety called Koshu – a pink-skinned, white grape that produces delicate, pure-feeling wines of high drinkability and refreshing nature. Founded in 1923 the Grace winery, of Yamanashi prefecture in Japan, is one of the leading lights of Koshu white winemaking. Their range of wines straddles about five or six different wines made from the grape, but all have a common DNA – purity, freshness, amazing ability to match light, clean dishes. While sipping on various styles of this wine, it dawned on me that, once again, like in many of the great wine regions of the world, the local grape variety and wine style was almost made for the local food – these frisky fresh whites were ideal for the typically subtle cuisine that we generally associate with Japanese gastronomy. As my mind wandered to rice paired with raw fish, vegetable or some random protein, it began to think further afield. Beyond these beautiful Koshu wines, what else works well with our sushi rolls? Here are some thoughts…

With over 1000 years of production, including some medicinal use, the most well-known grape variety of Japan is absolutely ideal with sushi. My notes on many of the wines sort of followed these pretty descriptors – scents of nashi pear, fresh cut flowers, whiffs of citrus, and in the palate more citrus and fleshy pear flavours. A sort of neutral feel to the wine, but but you could also say very delicate and pure. Light, tangy, fresh and crisp. Try: Grace Gris de Koshu 2014 (Yamanashi, Japan, $38)

Savvy blanc is the go-to wine for so many people just looking for something easy, thirst-slaking and ready to drink. Don’t stop that thought with sushi. Best examples of Sauvignon Blanc have a purity and vitality, light fruitiness, and, importantly, palate-resetting acidity that is ideal with sushi. Go for a premium example to match a good raw fish dish. Try: Blind Corner Governo Sauvignon Blanc 2014 (Margaret River, WA, $35)

Sake seems the natural fit for Japanese cuisine, but the styles are so varied and so broad that it’s almost impossible to pin down just one thing. I tend to like chilled, naturally-‘ricey’ tasting sakes that have a light lactic, almost fine cream texture, but that finish with a little umami-pleasing bitterness. If you seek out ‘Junmai’ (natural/pure rice) sake you’re on the right path. Try: Akishika Shubo ‘Kobo 7’ 2014 (Osaka, Japan, $90)

Japanese beers, particularly the lager styles, have this magical ability to sidle up next to most of the local cuisine, such are their subtle nature. Some might call it bland, boring or personality lacking, but I call it refreshing, palate freshening and thirst-quenching. Don’t overwhelm your dishes with hoppy, fruity beers, go for something plainer. Let the sushi shine. Try: Asahi Super Dry (Japan – imported, $5)