Tsuchida Kimoto Junmai Ginjo "White"
The nose on this traditionally pole-rammed sake is a great collection of cocoa, cream, nougat, lemon peel, and breakfast cereal aromas. Say hello to a professional sake that is actually made with consumption (food) rice, rather than highly sensitive sake brewing rice. The result of this is a sake that highlights how well sake are made technique-wise. Smooth, creamy, and yet clean! This brew is liquid complexity with a subtle tangy element on a super smooth and crisp fluid that has a tantalizing acidity play that features a Tannin-like dryness with layers of astringent flavors. A small cup brings forth honey lemon tea flavors. A mid-sized glass shows young pear and apricot hints, and a large glass highlights the “shibumi” and features persimmon flavors. WORD: Professional WINE: Tannin Reds/Crisp Whites BEER: Crisp Ales FOODS: Salty, savory, grilled, and greasy cuisine, comfort foods, meats, game, and fowl.