Pungjeongsagye

Pungjeongsagye is listed under both wine and soju, and the listing gives no grape, ABV, vintage or tasting notes. It comes from Massachusetts under the Esplanda label. The Korean word "sagye" generally means the four seasons, which hints at a Korean-inspired style. The producer's own tech sheet is the place to confirm the exact style, strength and sweetness. Products in this soju-and-rice-wine space are usually clean and lightly aromatic. Expect a soft, rounded body with little or no tannin, since there is no grape skin contact or oak ageing. Flavors typically run to rice, pear, melon or a faint floral note, with a short to medium finish and gentle acidity. If this bottle is on the sweeter side, it will taste smoother and rounder on the palate. If it is dry, it will taste crisper and more neutral. For serving, chill it well, roughly 40 to 45°F, in the refrigerator for a few hours or in an ice bucket for about 20 minutes. Decanting is not needed. Pour it into small glasses, such as a soju or sake cup, a small white-wine glass or a tulip-shaped glass. These keep it cold and concentrate the delicate aroma. At the table, it suits Korean barbecue, grilled pork belly with ssam wraps, fried chicken, pajeon (scallion pancakes), japchae and spicy stews such as kimchi jjigae. The cold, clean palate cuts through fat and chili heat without competing with the food. Lighter pairings include sushi, dumplings, steamed fish and fresh cheeses. Treat it as a drink-now bottle. Styles like this are made for freshness rather than cellaring. Keep it cool and out of direct light, and refrigerate it after opening. Finish it within a few days for the best flavor.