Michael Tremblay is what you’d call a sake sommelier, someone deeply versed in the art of curating inventive pairings between Japan’s national beverage and the modern twists on Japanese cuisine at Bay Street hot spot Ki. He knows the distinctions of Japan’s diverse sake-producing prefectures, whether to serve mixed or straight, and that pancetta-wrapped Unagi kushiyaki with Kozaemon “House Junmai” from Gifu Japan (served warm) is a match made in heaven