Sake is served by the glass, pitcher, on tap and in trendy tipples at this Back Bay spot, where the 60-bottle selection takes cues from chef Tony Messina’s menus. The most refined palates gravitate toward top-tier selections like Hakutsuru’s Flight of the Crane junmai daiginjo, which has both vibrant fruit characteristics and a subtle umami backbone that complements the sushi and small plates. Indecisive? Don’t be. Just sip through a slew with a tasting flight.