Among the many exciting aspects of sake are the different grades with their own distinctive characteristics, like the savoury qualities of a good honjozo. Futsushu (ordinary/table) nihonshu has a mixed reputation, despite being the most common type of sake, accounting for 75% of all sake produced in Japan. 

Compared to premium grades like a daiginjo, futsushu can be derided as being ‘low-quality’ and that is simply untrue. After tasting Choya futsushu sake, I can say that there’s a lot to enjoy about the category. 

Continue reading “Choya Futsushu Sake Review: A Highly Sessionable Nihonshu” →