Aramasa Earth, Kimoto Kioko-Jikomi Junmai Genshu

Table by Bruno Verjus, Paris (Paris) : By the glass at Table by Bruno Verjus, Paris. Not often a sommelier interrupts our champagne to red transition with a sake to be paired well with lobster but that is the mark of a great one. And this sake was perfect for the occasion. Not a star studded Daiginjo polished to 5% but a pure and old school , made of Riku rice starin that is another first for us, in an …