Minion Samurai
Kikuchi Shuzo has been brewing sake the traditional style since 1878. Their mastery of using Okayama's signature rice, Omachi, has been the product of obsessive production control and desire to brew the best. Its current Toji, Tou Kikuchi, still believes the perfect brew is out there somewhere; and still strives for it. - The Art of Sake
We drank Sanzen!
PS: The best sake, we have drunk to date.