Omachi. This is a junmai daiginjo made by Tamanohikari, brewed in Fushimi famous for its pure water, essential for palatable sake. It's robust, meaning full-bodied with a kick and apparently the rice is polished to 50% of its original size. This I presume gives it a great flavour. This is good with full-flavoured dishes like smoked fish and yakitori. Amabuki Shuzo Co. specialise in producing sake with flower yeast as an ingredient. This technique has been honed to give the sake a light floral taste. Brewed in Saga prefecture I prefer Amabuki's daiginjo junmai. The sake has a floral fragrance and the flavour is nice and sweet. I guess it could be associated with a woman's preference but I think anyone who has tried Amabuki's sake would appreciate the lightness. Perfect with grilled and steamed veggies. I was turned on to Sukkiri Karakuchi sake because it is a light sake, essential for those watching their weight. Apparently there is 65% less sugar used than usual and it is brewed by Hakutsuru Brewery. Since there are few calories in this sake I would team it with a dessert like mochi or azuki bean ice-cream. Soku, made by Fujioka Brewery means Blue Sky and I like this not for its taste but its appealing transparent bottle. Sold in 500ml sized Italian glass containers it appeals to the snob in me. This should be obviously drunk in cool surroundings not down at heel izakaya. The flavour is pretty good too. Koshino Kambai is a honjo zukuri, a light and dry sake excellent with fish. Honjo's are lighter than junmai but have that immediate smell to them marking it out as a traditional sake - eye-watering. Drinking honjos can bring on a hangover, sometimes instantly but this particular brand manages to taste good and avoid the headache too.