Ritsu Junmai

Ritsu Junmai is a junmai-grade sake brewed in Massachusetts. Junmai means the brew uses only rice, water, koji mould and yeast, with no added distilled alcohol. The listing doesn't give a polishing ratio, ABV or tasting notes, so what follows describes how junmai sake typically behaves rather than a measured profile of this bottle. Expect a rice-forward character: a clean, slightly savory, grain-driven core, often with notes of steamed rice, melon or pear, and sometimes a faint mushroom or nutty edge. The body is usually medium, rounder and fuller than a ginjo. Acidity tends to be gentle to moderate and supports the savory side, while tannin and oak are not factors, since sake is not barrel-aged and contains no tannin from skins. The finish is usually soft and dry to off-dry, with a brief umami linger. Junmai is flexible at the table, and this style pairs well with grilled and fried foods. Think yakitori, tempura, pork gyoza, roast chicken, salmon, or mushroom dishes. It also suits miso-glazed fish and salty, brothy dishes like ramen or oden. Soft cheeses, such as Brie or fresh chèvre, work better than most people expect. Heavily sweet sauces and very spicy dishes tend to overwhelm its subtler flavors. For serving, start with a light chill, around 10 to 13°C (50 to 55°F). That keeps the fruit and rice aromas clear without muting them. Many junmai styles also open up at cool room temperature, and some drinkers warm them gently to about 40 to 45°C (104 to 113°F) to bring out the savory depth. If you try warming, use a warm water bath rather than a microwave, and stop before it feels hot. Decanting isn't needed. A small ceramic cup suits warm sake, while a stemmed white-wine glass or small tulip glass shows the aromas better when it's served chilled. Treat this as a drink-now bottle, not one to cellar. Sake is generally best soon after release, and once opened it should be recapped, kept in the refrigerator and finished within a week or two, before the aromas flatten.