Hatsusakura Junmai Kimoto "Taro"

The nose on this traditionally made (pole-rammed) brew is a great collection of apple, sweet potato, mochi, steamed rice, lemon tart, muscat, and apple juice aromas. All you wine drinkers take note of a sake that has a plump acidity and some tannin-like dryness that rocks in a white wine glass. There is also some astringency (shibumi), with elevated acidity, and a savory finish, which showcases that traditional pole-rammed brewing technique. Look for green apple, brioche, nougat, lemon tart, watermelon, caramel, and citrus flavors that push through the palate. Classic Kimoto sake that drinks close to the wine world. WORD: Citrus WINE: Tannin Reds/Crisp Whites BEER: Crisp Ales FOODS: Izakaya fare, salty, savory, greasy, fried, and grilled.