Lately I've been getting more interested in the different quality elements that go into sake. Much of wine's quality comes from the grapes and wine making practices. Much of sake's quality comes from the rice and how much the rice is "milled". Where the rice is grown is along the lines of the terroir in grape growing.
I like the Momokawa Diamond Junmai Ginjo sake because it's a good place to start for someone who doesn't know sake. You don't have to spend a bunch of money to get a taste of a decent sake. It's off dry with some melon and tropical fruit notes and would pair well with many proteins that come from the ocean.
This particular sake was milled 60% and is made from rice, water, yeast and koji. Check out this video for pairing ideas from a sake master: