One quick comment from the Junmai Daiginjo section…I must say that the readily available and Raku’s cheapest Junmai Daiginjo, Dassai 50 at $45
a bottle (if the price is still the same) has great QPR bottle for the food and quality. While Dassai 50 is an easy sushi staple, it goes great with izakaya food too (including fried stuff like tempura). Though it can’t keep too long once the bottle is opened.
From the Junmai Ginjo section, these are very solid izakaya friendly sake.
Fukucho Suigetsu - the master brewer of this sake is female. Very elegant, a bit fruit forward with a nice dry finish. A powerhouse despite the feminine characteristics. The soft water is typical for Hiroshima sake. Good stuff
Akishika Muroka Nama Genshu - Bone dry (more so than Izumi Judan). Heavy duty, though only 500 mL. Worth a try
Kuroushi Omachi (Black Bull)
Dewazakura Oka (you’ve had this before, wonderfully floral)
Fukuju Junmai Ginjo
Kokuryu (Junmai Ginjo) - a must try with the skewered and grilled items. Sometimes you’ll find it at omakase type sushi restaurants, but it is the wrong fit. Kokuryu Ginjo actually goes better with sushi/sashimi. Kokuryu is from the same prefecture (Fukui) as Born…personally I like Kokuryu more. One of the greats
Shimeharitsuru Jun - excellent sake, a bit more aromatic.
Kamoizumi (Three Dots) - another one destined for the grill. I have a bottle but have not opened it yet. One American BBQ restaurant in San Francisco apparently carries this very sake.
Amabuki (Strawberry yeast) - you’ve tried this before. It’s also a nama sake. Getting it by the bottle would be better than by the glass (since you don’t know if they open a fresh one or if the pour from a pre-existing bottle is any good)
From the Junmai section:
Demon Slayer (Wakatake Onikoroshi) - Tokubetsu Junmai Genshu. This is an undiluted Junmai which is a pretty hard to find combination. Excellent for cutting the grease.
Daishichi Kimoto Classic Junmai is great, though maybe a touch on the lighter aromatic side though with a touch more acidity. Would be excellent warmed.
Tamagawa Tokubetsu Junmai - I haven’t had this but this should be very interesting. The head brewer is a British expat, and they are based in Kyoto. Their Daiginjo is excellent and would be something that works nicely at Mori Sushi.
Urakasumi/Uragasumi - This brewery makes great sake, though I prefer their Honjozo Genshu (only sold at True Sake SF) or their Junmai. Their Junmai Ginjo is far too smooth and fruit forward for me. The Junmai is great with izakaya fare.
For those into plum sake, Kakurei and Kamoizumi make super excellent plum infused sake. I think Kakurei could potentially bit a touch more sweet at times. Kakurei is from Niigata and Kamoizumi is Hiroshima if I remember correctly.
From the unique sake selection: Yoshinosugi no Taru - cedar barrel stored/aged sake. This is so darn good, though could be a bit of an acquired taste. I personally enjoy this a whole lot. Might actually be fun drinking it out of a masu (cedar box), but it will also be excellent from a vessel where you can smell it. $5 less than the Dassai 50, but really worth a try if you are adventurous.