Tsuji Zenbei Junmai "Wine Yeast"

The nose on this sake that is made using a wine yeast is a fascinating collection of pear, lemon peel, green apple, lime, guava, and steamed rice aromas. So here it is – a great “crossover” sake that pushes the wine and sake paradigm. Why try a sake that has lots of wine characteristics? Why not? Because you are tasting a rice glucose rather than a wine fructose, and that’s awesome when you think about the actual making of the product. From the first lively and bright sip you can tell that this brew drinks very wine-like with a pronounced and charming acidity play. Crisp, light, dry, with a little tingle there is a tannin-like dryness that plays upfront with a quick finish. We call this a “freestyle” Junmai that is elegant and tantalizing with pear, green apple, blood orange, ice tea, grapefruit, and lime juice flavors that bounce on the low ABV of 13.6%. We recommend chilled and in a white glass for the total wine-like effect. WORD: Crisp WINE: Crisp Reds/Zesty Whites BEER: Crisp Ales FOODS: Wine fare.