Three great representative sakes
From left to right:
Gozenshu 1859 from Tuji Hoten - One of the best 100% Omachi rice sakes I've had so far. This is one of my new favorites and have bought several bottles since first enjoying it. It's a beautiful balance of dry with some acidity, umami, and some fruitiness. Very well rounded and gives the heirloom strain of Omachi rice a chance to show its potential. 1859 is when Omachi rice was first discovered.
Makiri Extra Dry from Tohoku Meijo - A really great example of a 100% Miyama Nishiki rice sake! This one also is a kimoto, so the clean and sharp Miyama Nishiki rice paired with the higher acidity from the kimoto method makes for a perfect sake of those who prefer and enjoy clean, dry sakes.
Suehiro Densho from Suehiro - This is the brewery that first did the Yamahai method.And it's a great representative of that method. Wonderful, dry Junmai with nice Yamahai acidity that is will balanced. Classic Junmai profile with a slight fruit jam note that is paired well with the acidity.
Have you had any of these? Any others you feel are good representations of a particular rice strain, method, or maybe yeast strain? Something else you like to represent as a good example?