Tozai Typhoon Sake

Typhoon Sake from Tozai is a sake, which is rice wine brewed from fermented rice rather than grapes. The details supplied here don't list a polishing ratio, ABV, or grade, so check the label for those before you choose a serving style. Expect soft rice and melon-like fruit, a light to medium body, almost no tannin, gentle acidity, and a short, dry-to-slightly-sweet finish with no oak influence. Serve it chilled, around 8 to 12°C (46 to 54°F), which keeps the aromatics lively without muting them. If the label says it is a more robust or earthy style, you can let it warm slightly in the glass, or serve it gently warmed to about 40°C (104°F). Don't take it much hotter than that, because heat flattens delicate aromas. No decanting is needed. Pour straight from the bottle. For glassware, a small wine glass or white wine tulip shows the aroma best. Traditional ochoko cups and masu boxes also work, but they give up some of the nose. A ceramic carafe (tokkuri) suits the warm serving style. At the table, expect it to go well with sushi and sashimi, grilled chicken yakitori, tempura, gyoza, steamed shellfish, and lightly salted or soy-glazed dishes. Its soft acidity and low tannin also suit mild cheeses and fried foods. It handles moderate spice better than most wines, though very hot dishes will overwhelm it. Most sake is made to drink young and isn't cellared like red wine. Treat this as a drink-now bottle, store it cool and out of light, and finish it within a few days of opening. Keep opened bottles refrigerated.