Legendary reporting as always!
Just some random comments
It’s great you repeat on sake you have had before. It’s a nice way to develop your sake tasting senses and notice any variations between each brewing year and batch (ignoring how the sake was transported over from Japan and its handling/storage conditions). Sake should be more or less uniform but more interesting are the nama sake that do taste different each year (or each batch for that matter).
Tama No Hikari - the Junmai Daiginjo you had was brewed with Bizen Omachi rice, which adds earthiness to its profile, but it also depends on the brewing technique and the source and type of water (soft or hard water). Generally because I like more richer mouth feel experiences with sake (and lingering finishes, much like how wine drinkers seek that in a profile), Omachi rice sakes are something I like in general, and they seem to be a bit more popular in Japan with sake breweries making multiple versions of the same type of sake but with different rice. This bottle is still a bit too light for me, but I would easily pick this over Dassai 50, and it would be an affordable option to go with some kaiseki type dishes.
Born Muroka Nama Genshu Junmai Daiginjo - I had this once, and yes I had mentioned a while ago that this would be fun to have at Raku, and a good gateway drug to unpasteurized, unfiltered, undiluted sake. Mutual Trading unfortunately didn’t do a stellar job at translating some of the wording on the bottle that actually helps to explain why it’s so delicious. Two things: The bottle cap area sticker that says Nakadori (中取り) and the other blue sticker saying 旨口 (umaguchi).
The internet explains Nakadori better than I can: “After fermentation, sale is pressed. There are different methods of pressing, which will yield different tasting sake. Arabashiri is the first one third of the sake yield, which run off under the pull of gravity alone when pressing with a fune or wooden box. Nakadori is the “middle” yield of the sake. It is the next third of the sake yield after arabashiri. This is often considered the best.” I’ve had one other sake that was Nakadori, and unfortunately it was way too sweet and fruity for my liking, but I have to say from memory Born strikes a good balance here with the savory and the fruitiness.
Umaguchi, describes the profile of the sake being more umami rich.
Add to the fact the alcohol content is at least 19%, you have a smooth refreshing and extremely easy to like “dangerous” sake. And it is super tasty with the savory soy sauce / tare that touches a number of their grilled goodness.
True Sake lists/labels the Tedorigawa Kinka as an Arabashiri Nama Daiginjo, though I haven’t quite seen any other references to verify this.
I’m not familiar with Okunomatsu (particularly the Shizuku Daiginjo you had) nor have I seen it much around even in Northern California on menus, although I may have tasted their Junmai some years ago from an already opened bottle and it did not impress. You might find their lower end bottles at either Nijiya, Marukai, or Mitsuwa to try first. I don’t see them breaking much ground in the US.
I’ll try to remember to seek out more Sake with Bizen Omachi rice as a comparison.
I stole this photo from a 
We stuck with the old favorite.
.
