Kimiko de Freytas-Tamura, writing for the New York Times:
At a recent dinner at Hixter, a restaurant here, the head chef, Ronnie Murray, paired a plate of Launceston lamb and meaty girolle mushrooms with Mr. Shichida’s 75 Junmai, a full-bodied sake that uses unpolished rice, a rarity even in Japan. The Japanese generally prize sake that contains highly polished rice, which produces a flowery and smooth taste. By contrast, Mr. Shichida’s sake had a round, woody flavor with a tempered acidity that complemented the earthy lamb.
It’s a rare article that makes me as hungry as this one!