Nikko Oni Sake

Nikko Oni Sake is a sake made in Massachusetts, which puts it in the small group of American-brewed sakes rather than the imported Japanese bottles that dominate the category. The details on file don't give a polish grade, rice variety, or alcohol level, so check the label for those. Sake as a style is brewed from fermented rice and is typically clean and softly textured, with little or no tannin and no oak influence. Expect gentle aromas of steamed rice, melon, pear, or green apple. The acidity is usually low to moderate, and the finish is short to medium and smooth, sometimes with a faint savory or nutty note. Serving temperature matters more with sake than with most wines. If this bottle is a lighter, fruitier style, serve it chilled, around 8 to 12°C (46 to 54°F), which keeps the delicate aromatics intact. If the label describes it as rounder, richer, or more rice-forward, let it come up toward cool room temperature, or warm it gently to about 40 to 45°C (104 to 113°F) in a water bath. Don't take it much past that, because overheating flattens the aroma. Decanting isn't needed. If you want to pour it from a small carafe, that is a matter of presentation, not a requirement. For glassware, a small wine glass or tulip-shaped white wine glass concentrates the aromas better than a traditional ochoko cup, and a wider rim suits a richer, fuller-bodied style. Small pours also let you enjoy the bottle slowly as it warms in the glass. Food pairing leans toward mild, savory dishes. Sashimi, sushi, steamed or grilled white fish, tempura, chicken yakitori, dumplings, and salted edamame all suit sake's low acidity and soft body. It also works with mild cheeses and roasted mushrooms. Very spicy or heavily sauced dishes will overpower it. Sake is made to be drunk young, and most bottles are best within a year or so of release, so don't plan on cellaring it. Once opened, keep it refrigerated, tightly stoppered, and finish it within a few days to a week, while the fresh flavors are still there.