Dassai Blue 50

Dassai Blue 50 is a sake, and the "50" in the name usually refers to the percentage of each rice grain that remains after milling. If that holds here, it points to the premium tier of sake, where the outer layers of the grain are polished away to leave a clean starch core. Bottles milled to this degree are typically fragrant and fine-textured. Check the label for the exact classification and alcohol level, since this listing doesn't state them. Expect a profile in line with that tier. Aromas tend toward melon, pear, white peach and sometimes a floral or lightly tropical lift. The body is generally light to medium, with a smooth, almost silky texture. Acidity is soft, there is no tannin or oak to speak of, and the finish is usually short, clean and slightly sweet-leaning without tasting sugary. At the table, this style suits delicate, lightly seasoned food: sashimi, nigiri, poached or steamed white fish, scallops, oysters, chilled tofu, and salads with citrus or sesame dressings. It also works with soft fresh cheeses and mild tempura. Heavily spiced, smoky or sauce-driven dishes will overwhelm it. Serve it chilled, around 7 to 12°C (45 to 54°F). Colder temperatures tighten the fruit and make the sake taste leaner, while a little warmth lets the aromatics open. No decanting is needed. A white wine glass or a tulip-shaped stemmed glass concentrates the aroma much better than a small traditional cup. Premium sake in this style is made to be drunk fresh, not cellared. Keep the bottle cool, out of light, and refrigerated once opened, and finish it within a few days to a week to keep the delicate fruit intact.