Twenty years after its creation, Chef Morimoto still visits the brewery often to ensure this junmai daiginjo is exactly the floral, aromatic yet dry, superbly balanced sake he wants. (He made the trip in spring of 2023, just before adding the bottle to Tippsy.) Chef’s quality standards remain steadfast with this sake, which is brewed by expert hands using the highest quality rice, and water that spends 100 years filtering.
|Light & Dry
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