Certain sake could possibly work with some wild game, but in addition to being yamahai or kimoto, some aging to bring out some more robust flavors (in addition to acidity) so that it will hold up. At that point it becomes very much an acquired taste, like the blue cheese of sake. Kikuhime Yamahai Junmai is the prototypical style/genre that many other breweries aspire to achieve its profile and structure (I think aged one to two years in bottle at most), it’s one that I really like and I think it’s mostly available for ordering for the East Coast market (1.8L only) but you can find the 720 mL pretty easily in many 7-Eleven’s in Tokyo for cheap, and quite a few department stores across. The perfect izakaya sake and excellent warmed, especially with oden.
Another good one would be Shiokawa brewery’s Cowboy Yamahai Junmai Ginjo Genshu, that’s a lot more accessible (designed to go with beef, steak, greasy delicious grilled beef innards/horumon, and I’m sure can hold up against a buffalo or Venison without the gamey or funk feel from the sake itself)
A well structured Yamahai Muroka Nama Genshu (unfiltered, unpasteurized, undiluted) that is not just strong, but funky in a good way, high acidity, higher alcohol content, robust and well structured/balanced would also work well with gamey meats…and a good portion of these sake are seasonal winter releases. Junmai sake of that type are generally the best bets.
I need to try a good grill sake with American BBQ, BBQ sauce and smoked brisket sometime!