Kamoshibito Kuheiji Omachi Junmai Daiginjo "Sauvage"

The nose on this very cool Daiginjo is an intriguing collection of finger lime, dried pear, dried pineapple, oatmeal, seaweed, steamed rice, and rain water aromas. Made using Omachi (milled to 50%) brewing rice from Okayama Prefecture, this brewery is famous for their wine motif and style in sake making, and for their vineyard in Bordeaux, France. But they made sake first! And it’s a good thing, because this brew is delicious and elegant in a modern style kind of way. Frisky, bright, zesty, crisp, spritzy, and expressive, this brew drinks with a light effervescence and has a super quick dry finish. Look for peach, Muscat, dried mango, apricot, lime, cereal bar, toast-and-jelly, kumquat, and blood orange flavors that drink dry, fresh, and festive. This is balanced elegance at its best. WORD: Elegant WINE: Zesty Reds/Crisp Whites BEER: Crispy Ales FOODS: Sushi, sashimi, white fish carpaccio, crab, lobster, foie gras, caviar, sweet shrimp, and cheese boards.