Soto Junmai Daiginjo

Soto Junmai Daiginjo is a US-made sake from Massachusetts, sold under the Esplanda label. The name places it in the top tier of sake grades. Junmai means it is brewed from rice, water, koji and yeast with no added brewing alcohol. Daiginjo means the rice is milled to at least half its original size, with much of the outer grain polished away before brewing. Sakes in this class are usually quiet and clean rather than rich or heavy. Expect a delicate, fragrant nose of melon, pear or white flowers, a light and silky texture, and a short, tidy finish with little bitterness. The details we have don't include a tasting profile, ABV or rice variety, so treat these as the typical traits of the grade, not measured notes for this bottle. Serve it chilled, roughly in the range of a white wine, about 45 to 55°F. Fridge-cold is fine, but let the bottle sit out for ten minutes or so before pouring so the aromatics can open. Warming is not recommended, because heat flattens the delicate fruit and floral character that this style is made for. A small white-wine glass or a stemmed tulip shape suits it better than a traditional ochoko cup, since the narrower opening concentrates the aroma. Pour modest amounts and top up as you go. At the table, keep the food light and the seasoning gentle. Sashimi, nigiri, scallop crudo, chilled tofu, steamed white fish, and oysters with a touch of citrus all let the sake's subtlety show. Heavily spiced, smoky or sauce-heavy dishes will bury it. It also works well on its own as an aperitif. Once opened, recap it and keep it refrigerated, and plan to finish it within a few days, since delicate sakes lose their aroma quickly.