After the super elegant finale of the old year we start the new one with two bold, strong sake to counter the grey, rather dark days of January. Walter selected the Extra-Dry from Harushika and the Kimoto Junmai from Gyoko - the latter one a true rarity as it is not only brewed using the traditional, labour-intensive Kimoto method, but also fermented in wooden vats. Both are really perfect for the winter months. For the first time I tasted the sake at room temperature (the more I dive into this new field the more I realise how much I need to learn ;). And they are just fantastic with these cheeses... but read for yourself.