© Philip Friedman

Elliot Faber, co-author of Sake, recommends five favorite bottlings from great Japanese producers.

September 13, 2016

Miyasaka "Yawaraka" Junmai Gingo

Approachable and easy-drinking, this junmai ginjo
(a term that refers to how much of the rice kernel gets polished off before brewing) is ideal for the sake novice. $28; sakayanyc.com. 

Tenzan "Jizake Junmai Genshu

Jizake means small-batch or microbrew; genshu means undiluted. Translation: This sake from Tenzan is medium-bodied, with distinctive stone-fruit flavors. $48; 1000corks.com. 

Sohomare Tokubetsu Junmai Kimoto

A labor-intensive, 300-year-old production method makes this sake a study in contrasts. It’s rich yet crisp, citrusy yet full of savory umami notes. $30; astorwines.com.

Born Muroka Nama Daiginjo Genshu

Born brewery specializes in sakes that have a minimum of 50 percent of each rice kernel polished off, intensifying aromas. This one is light-bodied and great with both salads and sashimi. $45; truesake.com.

Ohmine Junmai Daiginjo

Wildly complex, this sake is brewed with water from a sacred spring in Japan’s Yamaguchi prefecture. $115; unionsquarewines.com.