Before modern, high-acidity sake was made, and before highly-milled ginjo styles were invented, sake was generally savory and rich. This is the “traditional” type of sake that was drunk for generations and tastes of rice and other cereals. It’s often still the preferred type of long-time sake drinkers but younger brewers tend to move in a different direction.
This sake would fit well with food with more intense flavors. These include Japanese appetizers like salty squid or pickled daikon with cream cheese. Mussels or grilled with would be another good option for pairing as would potentially Spaghetti Carbonara.