Homare Junmai Yuzu Yellow

Homare Junmai Yuzu Yellow is a junmai-grade sake flavored with yuzu, made in Massachusetts. The "junmai" designation means the sake is brewed from rice, water, koji and yeast with no added brewer's alcohol. That points to a fuller, rounder rice-driven base than a lighter ginjo-style bottling. The listing doesn't give an ABV, rice polish ratio or sake meter value, so what follows describes the style and what to expect. Yuzu is the Japanese citrus that sits between mandarin and grapefruit, with a floral, slightly resinous peel and a sharp acidity. In sake it usually shows up as a bright citrus-zest aroma over the soft, steamed-rice and melon notes of the base. Expect a medium body with a gentle, creamy texture from the junmai rice, and lifted acidity from the citrus that keeps the palate fresh. Sake has no tannin and sees no oak, so structure comes from acidity and rice texture. The finish in this style tends to be clean and short, with a lingering citrus-peel note. Chill it well, around 7 to 10°C (45 to 50°F). That keeps the yuzu aromatics lively without muting the rice. Skip decanting, which does nothing for a flavored sake. A white wine glass or a small tulip-shaped sake glass is better than a traditional ochoko cup, because the narrower opening concentrates the citrus aroma. This is a drink-now bottle. Citrus-flavored sake is meant to be enjoyed young and fresh, so don't cellar it. Once opened, keep it refrigerated and finish it within a few days. At the table, the acidity and citrus make it a natural match for raw and lightly cooked seafood: sashimi, oysters, scallop crudo and grilled white fish with a squeeze of lemon. It also suits tempura, since the acidity cuts through the frying oil. Salads with a soy-based or ponzu dressing and mild soft cheeses are also good partners. It's best kept away from heavy, sweet or heavily spiced dishes, which would flatten the delicate citrus.