Nicholas Coldicott also writes about drinking for World’s 50 Best Bars, Wallpaper* City Guides, Condé Nast Traveller, and so on.
Terada Honke / Daigo no Shizuku
Produced using a fermentation method originating from a temple in Nara
Moriki / 90 Percent
Polished 90% while drawing the maximum possible flavour from the rice
Chiyo / Shinomine Nigori
A creamy sake bottled at a year old with beautiful flavours
Kidoizumi / Hot Yamahai
A brew that makes you fall in love with sake all over
Mukai / Inemankai
It’s pink, is on the menu at Noma, and brewed with careful secrecy
Akishika / #7 kobo
The king of the craft sake scene
Selection of cheeses
Truffle and parmesan churros, beef tartare
Cured salmon yuzu seaweed cones
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