9 Sake’s to Try

1| Otokoyama Man’s Mountain tokubetsu junmai

“Pristine snow becomes the water that gives this dry sake its crispness. Made with rice that has been 40 percent buffed away for greater purity, it’s best served chilled with rich seafood such as escolar or toro.” -Rob Wiley in Details March  2011

 

2| Kanbara Bride of the Fox junmai ginjo

“A refined sake—from at least 40 percent polished rice—that does its magic barely chilled and in a wineglass. Team it with big flavors like smoked fish and wild game” – Rob Willey in Details March 2011

 

3| Takasago Ginga Shizuku Divine Droplets junmai daiginjo

“The highest grade of sake, with rice milled to at least half its original size, this is made with rainwater in an igloo in Hokkaido. Try it cool, with raw oysters.” -Rob Willey in Details March 2011

 

4| Kikusui Funaguchi honjozo namagenshu

“Crack open a cold can and then match it with a rich dessert, like pineapple gelato or coconut cream pie. Be sure to refrigerate; nama means it’s unpasteurized.” -Rob Willey in Details March 2011

5| Yuri Masamune futsu-shu

“The equivalent of a great table wine, it’s meant to be knocked back in ample quantities at any temperature and paired with simple grilled meats.” – Rob Willey in Details March 2011

 

6| Hanahato Kijoshu junmai kijoshu

“Most sake is consumed young and fresh, but this is aged eight years. Treat it like port: Serve cool in a wineglass, accompanied by chocolate.” -Rob Willey in Details 2011

 

7| Masumi Nanago Seventh Heaven junmai daiginjo

“The twist here is an old-school brewing method called yamahai. Serve this earthy elixir chilled with pungent cheeses and cured meats.” – Rob Willey in Details March 2011

 

8| Dassai nigori junmai daiginjo

A milky-hued sparkling sake̬nigori indicates it’s coarsely filtered and on the sweet side—with an effervescence ideal for fruit-driven desserts.” -Rob Willey in Details March 2011

 

9| Umenishiki Hitosuji junmai ginjo genshu

“Bottled at cask strength—genshu, as pros say—this is stern stuff. Sip it over ice with hearty fare like steak or fried fish.” -Rob Willey in Details March 2011

 

S0urce: http://www.details.com/style-advice/food-and-drinks/201103/best-sake-to-buy-expert-picks