This is a quintessential Niigata-style tanrei-karakuchi sake made with Gohyakuman-goku rice that has pronounced minerality and light body. I’d bring this to a casual potluck or picnic because it is versatile and unfussy. It’s dry but well-rounded, and you’ll get toasted pistachios and oats on the nose. Great at room temperature or warm with kinpira gobo, asparagus, or radishes with kewpie mayo.

• Brewed in Shiga, Japan by Kita Shuzo
• Futsu-shu
• Seimaibuai (rice kernel remaining): Gohyaku Mangoku & Koshi Ibuki  65%
• ABV 15% / SMV: +6 / Acidity: 1.3
• 24 fl oz (720ml)