“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.”
