Okunomatsu Ginjo

Okunomatsu Ginjo is a ginjo-grade sake made in Massachusetts and labeled under the Esplanda name. This is sake, not a gin, so serving advice for a botanical spirit doesn't apply. Ginjo is a premium tier of sake in which the rice is milled until 60 percent or less of each grain remains, which removes the outer layers that carry most of the fats and proteins. Sake in this category is usually brewed cooler and slower, so it tends to be lighter and more aromatic than everyday table sake. The details supplied for this bottle don't include a rice variety, milling percentage, ABV or tasting notes, so what follows describes what ginjo usually offers, not measured traits of this bottle. Expect a clean, fairly delicate profile. Ginjo sakes typically show fruity and floral aromatics such as melon, pear, apple or white blossom, with a soft texture and little bitterness on the finish. Styles like this are usually more fragrant than they are sweet, and they rarely taste heavy. Serve it chilled, roughly in the range of a white wine, and not hot. Warming usually flattens the aromatics that make ginjo worth buying. A small ceramic cup works, but a stemmed white wine glass or a small tulip glass shows the nose better. Once the bottle is open, keep it in the refrigerator and finish it within a few days to a week, because delicate sake loses its fragrance faster than most wines. At the table, its light body suits raw and gently cooked seafood. Sashimi, sushi, steamed shellfish, tempura with a light batter, and cold tofu with a little soy are all natural matches. Soft, mild cheeses and simple chicken or vegetable dishes also fit. Very spicy or heavily sauced food will overwhelm it.