How can I pair sake and umami with the Italian cuisine?

Umami is a buzz word in the world of gastronomy these days. It is a fact that along with the word and the concept, coming from Japan, it has a lot in common with sake too. Although I have some experience with sake and loved the drink but I am not too well acquainted with it, enough to pair it with my Italian menu. Can you tell me how do I go ahead with it? How do I pair the Umami and the sake with the Italian cuisine because that is what I am planning for the new year’s party, but don’t know how to go about it? Can you also tell me about the intricacies of such an experiment so that I can be careful not to over or under do it?

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