Tedorigawa, the brewery featured in the mesmerizing documentary ‘The Birth of Sake,’ was founded in 1870 and hasn't changed much since. The painstaking process of traditional craft Sake brewing is on display in this Yamahai style that utilizes a proprietary Kanazawa yeast and relies on ambient lactic acid bacteria to start the fermentation resulting in a longer, slower, process that produces bolder, umami flavors. Chrysanthemum Meadow is a Daiginjo with very low 45% polish ratio of Yamadanishiki and 500 Mangoku rice in which only the heart of the grain where the highest quality starches lie are used. An imprint of blossom honey and mountain herbs blends into a palate of surprising clarity. Supple, racy and eminently drinkable over long periods of time, it pairs perfectly with cold dishes that combine meat or fish with vegetables, such as a Thai beef salad or Tsukemen Ramen.