Interesting perspectives all around.

Sake is far from suffering from a lack of popularity in Tokyo, but the point about the reduction in the number of production facilities is probably several years ahead of what we will see in the big city. I wonder of the same is true of the Niigata and Sapporo areas. Certainly farming has dropped dramatiaclly in popularity and that would seem to synch with a drop in production facilities, especially if the farms are tied to the facilities themselves.

Sake is by far the best match for local food in my opinion. I should qualify that by saying I always enjoy a cld beer to start off with though. Sake served from bamboo (Take Zake?) is a very pleasant way to imbibe the stuff. And 'tis the season fro Fuguzake as well.

Shochu is an animal I really need to delve into a bit more. I would not mind a tour of key spots in Kyushu. Especially the Miyazaki area.

I am curious about one comment made above though. As a lover of wine and its natural companion, food, I wonder what pairings you find best and worst. Maybe a new thread on that alone, but I am keen to hear your thoughts as I find it a rather tough pairing with which to achieve success.

In summation, get the sake cups, get the bottle, plan on giving it in a situation where they are likely to say, "Shall we open this now?" You get to have a chat about Japan, the drink, the culture, etc., and the recipients of the sake will remember that each and every time they use or look at the cups in future.

Mike