I paired this 60% Junmai on a recent sake night with yakitori made on a konro with binchotan charcoal (look for the upcoming video on my Chef’s Apprentice YouTube channel). Our 6 guests thought this sake’s cold, dry, subzero Nama-osity, which I assume was chozo, went great with the Yakitori Negima (chicken thigh and negi onions). It was a big hit. There was only a tiny bit left at the end of the evening, as was true of the other five bottles. I finished it last night and wished I had more. Yum.
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