“Started this elegant, small-batch (I think) daiginjo with dinner (scratch-made ramen noodles with pork belly and my AnyBones Broth), with which it paired beautifully, then continued drinking it with our guests late into the night. I liked this sake so much that it almost made me cry as the sun rose. — John Hornick Chef’s Apprentice”
“This is quite simply the sake of all sakes. This is the sake that got me into the game. Before this, sake was something I could take or leave, but after one sip of this, I was changed forever.”
