Aged Ganjang and wine pairings, any ideas?

Flipping through a book on fermented sauces, I stumbled upon a ganjang aged several years, almost as dark and concentrated as a meat jus reduced to the extreme, with that same almost tannic depth. It immediately made me think of an old Comté, where salt and umami chat with a subtle acidity in the background. I'm wondering if anyone has ever tried to pair this type of sauce, used raw for example on a tartare or lightly seared fish, with a Vin Jaune or an oxidative Jura wine? I'm afraid a too-fruity wine would be completely crushed by this deep salinity, but I totally lack direct experience with the oldest ganjang. If some of you have tasted these traditional old ganjang, I'm curious to know how you'd describe their mouthfeel, almost syrupy I imagine?