Unlike wine, sake does not contain irons, sulfur dioxides or tannins.
They would accelerate the oxidation of unsaturated fatty acids in fish and seafood, which would accentuate the strong smells of fish, not necessarily pleasant.
Sake has two to five times more amino acids than wine, according to Dr. Hitoshi Utsunomiya, director of the Sake and Food Lab and expert on sake at Japan’s National Research Institute of Brewing. This would enhance the UMAMI flavor that bring out the pleasant flavors.
Personally, I find that white wine can have some fresh acidity and minerality that can be pleasant with seafood.
Sake creates chords, more complex and length in the mouth.
Japan has always been linked to the sea. The sake and seafood wedding is obvious!