Makiri, Kimoto Junmai Ginjo Saké

Key takeaways: Very dry; flavor is clean and crisp, almost naked; pair with equally stripped down fare like sashimi. Excellent choice for beginners. Experts, expect weightlessness and understated complexity. The first thing I noticed about this saké is its sharp length on the palate, easily attributed to the ancient kimoto method of building acid during fermentation. The next thing I noticed is how much it tasted like...water! This might not seem like a selling point, but if you avoid drinking tap water then I know you appreciate when water's taste approaches near-sacred levels of purity. I imagined clouds condensing atop pristine rock cliffs, droplet by droplet landing on my tongue. Vodka, shochu, aquavit enthusiasts, give this mizu-esqe saké a try next time you serve lox hors d'oeuvres or go out for crudo.