I’m a big fan of Japanese cuisine and Japanese saké.
Each time I’m traveling to Amsterdam, I’m trying to stay for the night to have the chance to eat at the Okura Restaurant (for me, one of the Best Japanese restaurant in Europe).
They have a huge and great saké selection.
Last time I was there, I discovered the Ohmine Shuzou.
Since 1600, Ohmine produce the saké in the same way using only high quality rice and spring water.
To have good saké you have to use as less as possible rice grain in the brewing process.
The highest Ohmine saké, Junmai Daiginjo, use a very small percentage of rice grain.
Try two or three bottles and enjoy your evening….