Mr. Takahashi, their brewmaster, has been recognized by the Emperor of Japan as a cherished craftsman. His Yuki no Bosha Junmai Ginjo is made from Akita Sake Komachi rice that’s polished down to 55% polish ratio so that only the finest, most delicate part of the rice grain is used. The result is a pure, elegant, supple sake that’s soft and light on the palate with a nuanced peach and papaya flavors as well as a hint of white pepper. Best served chilled, it complements light foods like salad, sushi and sashimi. It’s also a very refreshing as a way to counter spicier Asian foods like Szechuan or Vietnamese.