Junmai Daiginjo is the highest grade sake due to its level of rice polishing, but there are other important factors, including the brewery, Toji (master brewer), rice, and water sources. Konteki (translated as "dew drops of the earth") flavors come from the soft water from the Fushimi district of Kyoto, exclusive rice grown by Masayasu Tanaka, and the skill of Seiji Yaoi, Higashiyama Brewery's Toji, who crafts a dry Daiginjo with flavors of blossoms, pears, and umami notes of mushroom and white miso. Serve at room temperature with fish and pork.
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