A TULIP GLASS of Dom Pérignon and a glass of Iwa 5 sake stood side by side as Richard Geoffroy, the man who made both, circled the dining room at Jungsik, a Korean restaurant with two Michelin stars in lower Manhattan. The pairing feast was about to begin.
The Iwa 5, he announced, would be served at body temperature, cellar temperature and freezing throughout the meal, “to fully understand its yin-yang
