"Many sakes come from small breweries, some of them are hundreds of years old and use ancient springs of the purest water. When you close your eyes while smelling and tasting a fine sake, you can imagine a particular rice raised with pure mountain spring water and almost see the rice field against the mountains of Japan, The brewer's work seems like the act of a monk to me, so I always feel sacred when I visit breweries...."
Sake is basically rice wine. Generally, there are five types of sake that are made with a slightly different process;
Daiginjo, Junmai Daiginjo (Super Premium)
Ginjo, Junmai Ginjo (Premium)
Tokubetsu Junmai (Special Pure Rice)
Junmai (Pure Rice)
Honjozo
Junmai Daiginjo and Daiginjo sake are considered the best of all sakes because it is brewed with very highly polished rice (to at least 50%) an intense process, and some of them are aged. They are the most fragrant, and complex of all sakes – a true work of patience and art.
Here are Chizuko’s choices for 10 best Daiginjo and Junmai Daiginjo sakes:
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