For February we chose two Junmaishu which are quite acidity-driven, though with Sake that still tastes rather mild compared to white wine, a fact that’s convinced many who were looking for something more elegant than beer to have with their meal. Personally, Walter says, it is especially this diversity of all the different Junmaishu that make Sake exciting for me.

Heinzelcheese says: I couldn’t agree more – my wine-friendly palate loves these Junmaishu, which are still round, with that wonderful, lingering aroma of freshly boiled rice in the mineraly, very clear finish – dangerously drinkable! And fantastic with cheese...