Katsuyama Junmai Ginjo "Ken"
The nose on this IWC Champion sake is a unique collection of melon, berry, straw, bread, lemon, stone fruit, and rice aromas. Smooth, round, crisp, and dry this sake is made with Yamadanishiki milled to 50%, which technically makes it a Daiginjo, or just a world class Junmai Ginjo. Very clean, very smooth, very crisp, and dry this sake appeals to those who say, “I only like dry sake.” Look for an array of flavors like apple, young strawberry, blood orange, black berry, pomegranate, cherry, Hawaiian sweet rolls, sweet tomatoes, and brown rice flavors on an astringent (shibumi) flow that is crisp and dry with a flinty finish. This is a very wine-like sake that has tantalizing acidity and lots of flavors that excel in a white wine glass. WORD: Dry WINE: Dry Reds/Crisp Whites BEER: Crisp Ales FOODS: Sushi, sashimi, grilled fish, Yakitori, dried fish eggs, Carpaccio.