Soto Sake Junmai

Soto Sake Junmai is a pure-rice sake, which means it is brewed from rice, water, koji mold and yeast, with no added distilled alcohol. It is made in Massachusetts by Esplanda. The producer hasn't published a rice variety, polishing ratio, ABV or tasting profile, so what follows describes how junmai sake usually behaves, not measured specs for this bottle. Junmai sake is typically dry to off-dry, with a soft, rounded texture. Expect gentle aromas of steamed rice, melon or pear, and sometimes a light grain or mushroom note. The body is usually medium, with low acidity and no tannin or oak, since sake isn't aged in wood. The finish tends to be clean, with a faint savory, umami-like fullness that sets it apart from most grape wines. Because it has no added alcohol, junmai often comes across as slightly richer and more rice-forward than lighter, more perfumed styles. Food pairing is where junmai does its best work. Its mild acidity and savory depth suit sushi and sashimi, grilled or salt-baked fish, chicken yakitori, tempura, and dumplings. It also works well with mushroom dishes, miso-glazed vegetables, soft cheeses and simple egg dishes, where a bold wine would overpower the food. Very spicy or heavily sauced dishes will mask its subtler notes. For serving, start chilled, around 45 to 55°F, which keeps the aromatics clear. Many junmai styles also taste good slightly warmed to roughly 100 to 110°F, which brings out a creamier, more savory character. If you aren't sure how this one behaves, taste it chilled first and warm a small portion to compare. Decanting isn't needed. Use a small ceramic cup (ochoko), or a white wine glass or small tulip glass if you want to pick up the aromas. Sake is generally meant to be drunk young, so open this bottle soon after buying it and don't cellar it. Once opened, keep it refrigerated, tightly closed, and finish it within a few days.