Because you’re a wine drinker:
Tedorigawa Kinka Arabashiri Nama daiginjo (I didn’t check the bottling date of that one) but needs to be kept chilled all the way
Sempuku Shinriki 85 (high acidity, very full bodied, funky umami savory like a salty yogurt drink, good bitterness and astringency, some minerality and a tender softness within that hard strength somewhere). Handles heavy duty cuisines nicely. Totally fine at aburiya raku and with yakitori. It’s geek level sake
Stella Muroka Genshu Junmai daiginjo - quite fantastic and my wine mentor’s favorite. Easy to please and fantastic with food. Treat it like a richer Riesling with some viscosity. Amazing pairs well with duck. It’s very flavorful although finish a touch short, but far more robust of a profile than Niigata sake.
Meibo Junmai ginjo 500 mL. Not bad with oysters. A bit light bodied. Good portion for a solo drinker.
Only if you are super baller: tatsuriki Akitsu Junmai Daiginjo. $270 range. Premium Yamada Nishiki rice from one of the best fields in Hyogo prefecture, this akitsu field is fertilized with bonito carcass (roasted and grinded into powder) to impart more umami to the rice. The sake is then aged at -3 degrees C for upwards of 7 years. It’s a ridiculously masculine Junmai Daiginjo and has a very long finish, but i think a bit more exacting and limited food pairing. Don’t know why but as nice as it is it seems harder to justify. At that price though, why not buy say a Conti Constanti Brunello 2012 Riserva, or a Sassicaia 2010. But that’s my right shoulder’s wine devil advocate talking crap .
For best QPR, the Kinka and the Stella in short. Sempuku if you are feeling adventurous and love them bold strong and a bit funky. Do white wine glasses for these.