The Japan Times

As the waiter brought our dishes of xiao long bao soup dumplings spiked with whiskey, pan-fried guo tie dumplings filled with pork and foie gras, and steamed dumplings with baby abalone and shrimp, he suggested that we try the food with a bottle of Onnajoshu, a daiginjō with gold flakes from Iwamura Brewery in Gifu Prefecture. And just like that, sake had found me at last.

—Melinda Joe, an American Journalist who lives in Japan and also a certified wine and sake professional.