Friggin unreal. I kinda want to stop there, but hard not to express some flavor notes my
This was recommended by the guy working at Sakaya (a great little shop in the East Village specializing in just sake). He said it would pair nicely with fried chicken.
Well the chicken hasn’t come yet, but this sake is keeping me more than satisfied.
I want to say creamy mouthfeel, but it’s more of a lusciousness. Bursting with flavors of mango, lychee, honeydew, the tropical fruits are strong with this one.
But then there is also this sort of numbing effervescence to start and a nice boozy spice to end.
Keeper. With food or as the star. — a day ago
Wataribune Junmai Daiginjo — 7 years ago
Need bigger bottle — a year ago
Suginishiki/ Sugii shuzou/ Shizuoka prefecture/ Homare-Fuji/ yamahai junmai undiluted unpasteurized/ light note of minerals pineapple, and Koji mold, good harmony with rich and crispy acid, and complex and fresh texture. One of the best traditional style sake. — 6 years ago
Labeled as Junmai Ginjo, but label indicates polished rate of rice at 50%. This is more in line with a ￼ Junmai Daiginjo. Either way, this is best served chillled, but not cold. It can be served slightly warm, but the delicate fruity flavor will be degraded. ￼ — a year ago
Nice Nigori, not as sweet as many. Enjoying at Shabu House in SF — 5 years ago
Intense, highly focused Junmai. Concentrated, viscous mouthfeel, great complexity, prevalent acid holding all together with a long finish. Holds up to rich spicy food as well as great stand alone for an interesting sipper. — 7 years ago