Kizakura Junmai Jotsu

Kizakura Junmai Jotsu is a junmai sake, a style made from only rice, water, koji mold and yeast, with no distilled alcohol added. That usually gives a fuller, rounder, more rice-forward profile than sakes brewed with added alcohol. Expect a soft, dry-to-off-dry palate with steamed rice, a little melon or pear, and a mild savory, almost umami edge. Styles like this typically have gentle acidity, no tannin and no oak, and a clean finish that is short to medium and slightly creamy. This bottle's exact sweetness and strength aren't listed here. Junmai sakes usually sit around 14 to 16 percent ABV, so check the label for the figure. The 180ml size is a single-serve bottle, enough for one generous pour or two small ones. That makes it a practical way to try the style without opening a full 720ml, or to match one dish at dinner. Junmai is flexible on temperature. Chilled to about 8 to 10°C keeps it crisp and highlights the fruit. Cool room temperature, or gentle warming to roughly 40 to 45°C, brings out the rice and savory notes and suits cold weather. Avoid overheating, which flattens the aroma and exaggerates alcohol. No decanting is needed. For glassware, a small white wine glass or tulip-shaped tasting glass shows the aroma best when served cool. A traditional ochoko cup or small ceramic cup suits warm service. Pair it with sushi and sashimi, grilled or salted fish, yakitori with salt or tare, tempura, miso-glazed vegetables, steamed dumplings or simple chicken dishes. The rice-driven body also stands up to mild cheeses and mushroom dishes. Very spicy or heavily sauced food will overwhelm its delicacy. This is a drink-now sake, not a cellaring bottle. Unlike many wines, sake rarely improves with age, so it is best enjoyed fresh. Once opened, keep it refrigerated and finish it within a few days. Store unopened bottles cool and out of direct light.