“One of the best junmai daiginjo out there and reasonably priced. It has been a favorite of mine in last decade. Clean, smooth and leave you with desire for more. Don’t serve at too low a temperature. A bit lower than room temp brings out the best of flavors.”
“You probably can't have a serious conversation about premium nihonshu without mentioning Dassai. Smooth, refined, and balanced - this is a great one to try at least once. I usually like to have this with premium steaks seasoned with just salt. Perhaps a nice a5 ribeye if you are fancy.”
