Divine Droplets gets its signature texture and incredible complexity from its otherworldly terroir. Located amidst the jagged, stony peaks of the Japanese Alps, the Kojima Sohonten brewery behind Divine Droplets has been cultivating rice in pristine snowmelt since 1579, and the purity of the water in this high-altitude spot lends the sake a silken mouthfeel that is absolutely inimitable. That’s why it’s a standby at MICHELIN-starred restaurants around the world.

After harvest, the Dewasansan rice unique to the Yamagata prefecture gets the luxury treatment known as the shizuku method, in which master brewers extract the finished sake using solely the force of gravity rather than by pressing, ensuring only the most delicate liquid makes it into Divine Droplets.

The result is a crystal-clear sake that bursts with exotic floral aromas like jasmine and mandarin blossoms. On the palate, it is the definition of clean, with accents of quince, guava, and exotic spices. The purity in each sip reminds you of this sake’s snowy, dramatic provenance, and displays everything that makes Divine Droplets the gold standard.