I lived in japan 3x years, and yes, I have sampled my way around the sake producers.
I'll point you to three styles rather than specific brands. Stay within the style is safer than attempting to hunt down specific name brands.
My personal preference is to Ginjo, Daiginjo, and Junmai Daiginjo
style sake's. They are clean, slight fruit, dry to semi-dry, and very drinkable compaired to other styles. "Tenkyu" is a favorite of mine from Yamanashi where I used to live. ***I would recommend getting tasting flights within these three styles, many restaurants offer this.*** And like any good wine lover - if you find something you LOVE - write down the name!
Nama-sake is interesting. Non pasturized and unfiltered it'll have a little cloudyness to it like a unfiltered wheat beer, and also more fruityness and a touch of sweetness usually. These are not common sake's to find and I enjoy trying them since they are very much an old school country style.
Nigori-Sake, Ko-shu, Kijo-shu I personally don't care for, though many people do like them. They are typically sweet to very sweet. Akin to a sweet sherry. I consider it a post-dinner drink and one is enough for me. If that.
I prefer my sake room temp. You get better flavor that way. Cheap sake benefits from being hot, smooths out the harshness. Premium sake is at it's best slightly chilled below room temp.