When warmed to around 100º F., the texture and flavor build, bringing out more intense umami while still retaining softness of texture. Savory elements of salted custard, cocoa nib, banana bread, toasted nuts and mineral are evident.
Food Pairings: Sushi, fresh crab, tempura, sukiyaki, yakitori (tare), meat dishes as well as savory desserts, thinly sliced prosciutto and with mild cheese, both firm and soft, such as manchego and camembert, and even grilled cheese sandwiches
At room temperature, this sake offers a balance of subtle fruit and dry grains. Aromas include yellow apple, wheat bread, and dry oatmeal. Flavors are Asian pear, oatmeal, spice and a touch of salt. When warm, the savory attributes are amplified. Scents o