Let's face it. Some may see this sake as a snooty sake. Even in the year that Myoka Rangyoku won the Gold Medal at the Japan Sake Awards, Daishichi felt it wasn't up to snuff and refused to bring it to market. But it just shows how serious they are about this sake.

The Myoko Rangyoku journey started in 1999, when Daishichi began The Magnificent Sake Project. The aim of the project was to start from square one and create a great sake that could hold its own against all other world-renowned spirits and liquors. This began with re-thinking the qualities of good sake. Sake isn't about numbers like the polishing ratio or days of fermentation, but purely the quality of the rice, and drawing out the best out of it.

What they created was a sake that inspires awe and satisfaction at the dinner table. Brewed in the kimoto and shizuku method and aged four years, Myoka Rangyoku is fruit-forward and full-bodied, both powerful and delicate, complex, and shows different characteristics depending on the temperature. The top-notch quality doesn't stop with the inside though. This gorgeous sake is bottled in exquisite Venetian glass, the pewter emblem was crafted in Germany, and on the label portrays Japanese maki-e.