We are lucky to have Brooklyn Kura in our city. This is one of the best sakes around and one of the few non-Japanese sakes to be imported TO Japan.   
This is their second Daiginjo, a super premium style of sake due to the effort, time, and cost that goes into its production. They used 100% sake brewers rice (yamada nishiki), a single modern yeast, and didn’t let the fermentation go above 11 degrees celsius. The result is delicate and luxurious with a great texture, citrus fruit and a kiss of vanilla.