Farthest Star Sake In A Strange Land

In A Strange Land is a California sake from Farthest Star Sake, bottled at 15.5% ABV. That is a little higher than the roughly 15% typical of undiluted (genshu-style) sake, so expect a bit more weight and warmth on the finish than a standard diluted bottling. The producer's own notes aren't specific, so the tasting profile below describes what sake in this style usually offers, not a measured profile for this bottle. Expect a rice-driven palate with soft, round texture, light melon, pear or steamed-rice notes, gentle acidity, and no tannin or oak, since sake is brewed from rice and not fermented from grapes. Serve it chilled, around 8 to 12°C (46 to 54°F). That range keeps the aromatics clear and stops the alcohol from reading as hot. If the bottle tastes richer or more savory, let it warm in the glass for a few minutes, or try it gently warmed to about 40°C (104°F). Heat tends to bring out the rounder, umami-leaning side of fuller sakes. No decanting is needed. Pour it from the bottle and let the glass do the work. For glassware, a small white-wine glass or a tulip-shaped sake glass is the best choice. The narrowing rim concentrates delicate rice and fruit aromas that a traditional ochoko cup tends to disperse. A small stemmed glass also keeps the pour cool as you drink. At the table, sake in this weight class works well with sashimi, grilled white fish, tempura, yakitori with salt or tare, soft cheeses such as fresh chèvre, and mushroom or miso-based dishes. The moderate acidity and rice sweetness also suit mildly spicy food, where a higher-alcohol sake can hold its own against heat. Treat it as a drink-now bottle. Sake is generally best soon after release and doesn't improve with cellaring the way structured red wine can. Once opened, reseal it, keep it in the refrigerator, and finish it within a few days to a week, while the aromas are still bright.