Sake for yakiniku

Dinner at Hutong 1 in Taipei.

Okunomatsu Junmai Daiginjo Sparkling (奥の松 純米大吟醸 スパークリング) - nose was full of fermented rice (酒釀), palate slightly on the sweet side, with tiny bubbles tingling the tongue.  40% seimaibuai.

Kokushimuso Daiginjo (国士無双 大吟醸) - noticeably drier on the palate, and it's made that way.  40% seimaibuai.  Made with water from the melted snow of Hokkaido's Daisetsusan (大雪山).

Kameizumi Junmai Daiginjo Kihin (亀泉 純米大吟醸 貴賓) - can't really remember what this tasted like...