“I paired this daiginjo masquerading as a ginjo (it’s RPR is 50%) with my Kushi-age (deep fried skewered food, aka “stick food”) lesson one night and my Kushi-yaki (grilled skewered food) lesson a few nights later, including with Mishima A5 American Wagyu (which I believe is the best beef available in the U.S.), followed by walnut brownies. Brewed from Niigata’s signature rice (Gohyakumangoku), it was magic with all of them. If I were a fox, I would marry this sake. John Hornick Chef’s Apprentice.”
“I would actually give this one 3 1/2 stars if I could because it wasn’t terrible but also not my favorite. I got a bit of toasted nuts- pistachio maybe? and a hint of white chocolate with a crisp, peppery finish. It was a little on the harsh side for me. I was expecting a bit of a sweeter finish. Overall not bad, I paired it with grilled salmon.”
