Hakutsuru Junmai Ginjo

Hakutsuru Junmai Ginjo is a sake from the Hakutsuru label, listed here with a Massachusetts, United States origin. The name tells you a good deal about the style. Junmai means the sake is made from rice, water, koji and yeast without added distilled alcohol. Ginjo is a grade that requires rice polished to at least 40 percent of its outer grain removed, and it is made with cooler, slower fermentation. Sakes in this tier usually show a lighter, more aromatic profile than basic junmai. Expect soft fruit notes such as melon, pear or apple, a hint of floral lift, and a clean, smooth finish with moderate rice sweetness rather than heavy richness. The exact aromas, ABV and rice variety for this bottle are not listed, so treat those as typical of the category. Serve it chilled, roughly in the range of a white wine, around 45 to 55°F. Colder temperatures tighten the flavors and make the sake taste crisper. Letting it warm slightly in the glass tends to bring out more of the fruit and rice character. A small wine glass or a tulip-shaped glass suits ginjo better than a traditional ochoko cup because it concentrates the aromatics. A chilled glass carafe is a good option for sharing at the table. Ginjo-style sake is generally gentle enough to pair with delicate food. Sashimi, nigiri, steamed or poached white fish, scallops, chilled tofu and light salads are all sound matches, as are tempura and grilled chicken with a salt or citrus seasoning. Very spicy or heavily sauced dishes can overpower the subtle fruit, so save those for a bolder sake or a different drink. Once opened, store the bottle in the refrigerator and finish it within a week or two. Ginjo sakes are best enjoyed fresh, since their light aromatics fade with prolonged air exposure.