Suigei Tokubetsu Junmai is the best readily available sake that you could probably happen onto in the US. Drink it lightly chilled in a nice wine glass, none of the silly decorative glasses.
Sake is broken into grades and styles, all based on the source of the rice, level of polish on the rice, grind of the rice before fermenting, and style of production.
junmai is one of the main terms you want to look for, as it just means pure rice and is a guarentee of the polish of the rice used. The greater the polishing the more of the bitter husky is removed, leaving just the starchy grain to ferment.
after that you have classes
Futsushu which is just your basic garbage table sake that some consider just a cooking sake. Its harsh and usually is proofed up with some rough distilled rice liquor
Honjozo is next up, more polished rice and lower percentage of distille liquor added
Ginjo is the next up and is generally available and enjoyable, well made sake without any added liquor. a proper rice wine.
Daiginjo are the big dogs. Most all of the hull of the rice is removed in polishing and is usually very pricy. Make sure you look at the brewed date. you want these to be brewed within one year of when you are drinking it. have it lightly chilled in a good wine glass.