Hanjan Lychee

Hanjan Lychee is a lychee-flavored sake-style wine made in Massachusetts by Esplanda. The details on file give no ABV, sweetness level, or vintage, so the notes below describe what lychee-infused sake and rice wines usually taste like. They are not a measured profile of this bottle. Expect the perfumed, floral lychee character to lead, with a light, soft body and a slightly rounded, juicy middle. Rice-based wines have no tannin and no oak influence, and you'd normally expect low to moderate acidity, so the fruit comes across as smooth rather than sharp. Bottles in this style usually finish clean and fairly short, with a lingering floral sweetness reminiscent of rose and pear. Serve it well chilled, around 40 to 45°F (4 to 7°C). That's cold enough to keep the sweetness lifted and fresh, but not so cold that the lychee aroma goes flat. Skip decanting, because there's no tannin structure to soften and the delicate perfume is best captured straight from the bottle. A small white wine glass or a tulip-shaped sake glass works best, since the narrower opening concentrates the aroma. A tall flute also works if you want it lively and cold. A short tumbler over a few ice cubes is a fair casual option on a warm day. At the table, lychee-driven wines suit foods with heat, salt, or richness, which the fruit's sweetness offsets. Spicy Korean dishes, Thai green curry, Sichuan-style dumplings, and fried chicken are all natural matches. Shrimp and crab, sushi with a little wasabi, and fresh soft cheeses such as burrata or ricotta also work well. It also pairs easily with a fruit plate of melon, pear, and citrus. For dessert, serve it with coconut-based sweets or a light panna cotta rather than anything heavy with chocolate. This is a drink-now bottle. Fruit-infused sake-style wines are made to be enjoyed young and fresh, and they don't improve with cellaring, since the floral lychee aroma fades with time. Store it upright in a cool, dark place, refrigerate it once opened, and finish it within a few days for the best aroma.