Dassai Blue 35

Dassai Blue 35 is a sake, so the usual wine questions about grape, tannin and oak don't apply. In sake the character comes from rice, polishing and yeast. The "35" in the name most likely refers to the rice polishing ratio used across the Dassai line, where it means about 35 percent of each grain is left after milling. Sake at that level of polish is typically made in a junmai daiginjo style. Expect a clean, fragrant, finely textured sake with little of the grainy, rice-bran edge of less polished bottlings. This listing shows a United States origin, and the details here don't include an ABV, vintage or tasting analysis. The notes below describe what this style usually delivers, not a measured profile. Styles like this usually lead with aromatics: ripe pear, melon, white peach or apple, sometimes with a floral lift. On the palate they tend to be light to medium in body and silky, with gentle sweetness balanced by soft, bright acidity. Tannin and oak don't play a role. The finish is usually short, clean and slightly fruity, without lingering bitterness. Serve it chilled, around 8 to 12°C (46 to 54°F). Colder than that mutes the fruit, and warmer than about 14°C (57°F) can make delicate sake taste flat or alcoholic. Decanting isn't needed. Pour it straight from the bottle. For glassware, a small white-wine glass or tulip-shaped stemware shows the aroma better than a traditional ochoko cup. A flute-style sake glass also works. At the table, it suits delicate, lightly seasoned food that a stronger drink would overpower. Good matches include sashimi, nigiri, scallops, oysters, poached or steamed white fish, and tofu dishes. Mild soft cheeses and light salads with citrus dressings also work. Rich, heavily sauced or spicy dishes tend to overwhelm a sake like this. This is a drink-soon bottle, not one for cellaring. Premium sake is generally at its best fresh, and the subtle fruit fades with time. Keep it cold and out of light, and finish an opened bottle within a few days.