Nabeshima Junmai Daiginjo “Tankan Wataribune”

The nose on this incredible Junmai Daiginjo is a fascinating collection of mango, blackberry, baking flour, powdered sugar, honeydew, grape, lemon, whipped cream, flint, and black pepper aromas. If and when you taste this fabulous sake, you could very well be the only person that you know that has tasted Tankan Wataribune rice that is a descendant of Omachi, and rarely used in high-end sake making. Rich-light, crisp, spritz-light, silky, smooth, round, medium-bodied, frisky, and with a laser finish, this sake drinks with a slippery yet sharp elegance that would appeal to wine drinkers who seek out complexity and balance. Look for lemon-lime, dry papaya, poppy seed, blackberry, persimmon, blueberry, green apple, basil, popcorn, daikon, and egg custard flavors with lots of umami, and a hint of earth tones that jump with astringency and a smart clean finish. Made the Nabeshima way and extolling a very unique flavor of rice, this sake speaks best in a wine glass. WORD: Exotic WINE: Complex Reds/Sharp Whites BEER: Crisp Ales FOODS: Sushi, sashimi, white fish carpaccio, fresh tofu, heirloom tomatoes with cracked salt, oysters, ponzu dishes, steaks & chops.