Kaguyahime Junmai Sake

Kaguyahime Junmai is a sake from Esplanda, made in Massachusetts, and the label identifies it as junmai. That means it is brewed from rice, water, koji and yeast, with no added brewer's alcohol. The details we hold don't include the rice variety, polishing ratio, ABV or a flavor profile, so what follows describes how junmai sake usually behaves, not a measured profile of this bottle. Expect a dry-to-medium, rice-forward style: soft aromas of steamed rice, melon or pear, and a faint nuttiness. The body is usually medium, with a savory, umami-leaning center and low, rounded acidity. Sake has no tannin and sees no oak, so there is no grip or wood spice. The finish tends to be clean, slightly creamy, and shorter and softer than a grape wine's. Junmai suits a range of temperatures, and the temperature changes how it tastes. Chilled to roughly 8 to 12°C (46 to 54°F), it shows its cleanest, most delicate side. If you want a plainer, more neutral pour, go colder. Gently warmed to about 40 to 45°C (104 to 113°F), a sturdier junmai often turns rounder and more savory, with the rice and umami more pronounced. Warm it in a hot water bath and don't microwave it to a high temperature, because overheating flattens the aroma. Decanting isn't needed. Pour it straight from the bottle into a small ceramic ochoko cup for warm service. For chilled service, use a small white-wine glass or a tulip-shaped sake glass, which keeps the subtle aromas from dispersing. At the table, the savory-sweet balance of junmai works well with grilled and simmered dishes. Good matches include yakitori with tare, miso-glazed fish, chicken karaage, tempura, pork gyoza, mushroom dishes and dashi-based soups. It is also a good partner for raw preparations such as sashimi and nigiri, where its low acidity won't overwhelm delicate fish. Outside Japanese cooking, it tends to pair well with roast chicken, soft cheeses, and steamed or pan-seared shellfish. This is a drink-now bottle. Most junmai is made for current drinking, not cellaring, and it shows its best fresh. Keep the bottle upright, away from light and heat, preferably in a cool spot or the refrigerator. Once opened, reseal it and refrigerate it, and plan to finish it within a few days to a week. The aromas fade and the flavor flattens more quickly than in many wines.