From the kitchen of: David Lattin, Winemaker
Boil down sake and mirin until reduced by ⅓.
Add miso and sugar, then cook for 2-3 more minutes while stirring. Remove from heat and allow to cool.
Marinate fillets in cooled marinade for at least 4 hours.
Meanwhile, make the grill clean and hot, and grease the grill to prevent the marinade from sticking. Pour a glass of Hallberg Blanc to sip while you work.
Char fish over medium high flame until caramelized.
Serve with rice or noodles and enjoy!