Sake Junmai Daiginjo

Junmai daiginjo is the top tier of sake classification. By Japanese standards the term means the rice is polished until 50 percent or less of each grain remains, and no distilled alcohol is added. This bottle is made by Esplanda and listed under Massachusetts in the United States. The details provided don't include its alcohol content, rice variety, polishing percentage or sweetness level, so check the label for those. They affect how it drinks. Sake in this class is usually delicate rather than heavy. Expect a perfumed nose of pear, melon, apple or white flowers, a soft and clean texture, and a finish with little bitterness. Styles like this tend to show their best character when served cool rather than ice-cold. Chill the bottle, then let it sit out for a few minutes. A temperature of roughly 7 to 10°C (45 to 50°F) lets the aromatics open without flattening the flavor. A small stemmed glass or a white wine glass suits it better than a traditional cup, because the bowl concentrates the aroma. Pour modest amounts and refill often so each serving stays cold. It is meant to be sipped neat, not mixed. A bottle with this much delicacy would be lost in a cocktail. Pair it with foods that won't overpower it. Raw fish and sashimi, scallops, oysters, steamed white fish, tofu and soft fresh cheeses all work. Light salads and cucumber rolls also suit it. Heavily spiced or deeply smoked dishes will tend to cover its subtle fruit. Once opened, keep the bottle in the refrigerator and finish it within a few days, because the delicate aromas fade with air.