It’s been a while since we started on our exploration, and after sampling more than a dozen bottles, we’ve managed to identify our top three.
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Pairing junmai daiginjo sake with Chinese food at Xi Yan
When we found out that Xi Yan (囍宴) was hosting a special one-night only junmai daiginjo sake-paired dinner, we quickly gathered reinforcements and made a reservation.
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Three sakes from three prefectures using three different types of rice
Based on our preferences so far, it does seem like we have a bias for low SMV, high acidity sakes made with Yamadanishiki rice, though we haven’t sampled widely enough to make a strong judgement call yet. Likewise on the choice of prefectures, especially since there are so many in Japan.
Looks like we just have to keep drinking and comparing in order to gather enough samples to make a statistically significant decision. In moderation of course, and reasonably spaced out over time.
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