WHAT TO BUY
Sake for Warming

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Here are
five sake that
taste good when
gently heated.
(Try to keep it
about 40C, or
110F or so.)

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驪Tosatzuru
Junmai-shu
Kochi Prefecture
PROFILE:
Mild,
demure nose,
with a faint
sweet creaminess
to it. As is
most sake from
Kochi, Tosatzuru
is quite dry.
Yet, it is far
from being
overly light and
clean, having
rather a nice if
mellow presence
to it. The
profile from
beginning to end
is even and
balanced, with
no overpowering
facets. Earthy
tones present
themselves after
a few seconds.
Long and acid-
bolstered tail
that tingles
somewhat as it
fades away.

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麗Kariho
Rokushu Ginjo
Akita Prefecture
PROFILE:
Rokushu has a
somewhat full
body but with
the rougher
edges polished
away, leaving a
light sake with
a good amount of
content as a
result. Leaning
just a bit on
the dry side,
the flavor is
tight but laced
with various
elements of
nuts, rice and
even a trace of
richer fruit. A
charming
liveliness comes
out at room
temperature, but
a calming
crispness is
most apparent
when cool or
chilled.
Versatile sake
indeed.

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黎Urakasumi
Junmai-shu
Miyagi Pref.
PROFILE:
One of
the original
movers and
shakers of the
ginjo-shu boom.
A relaxed and
mellow flavor,
not wildly
distinct but
consistent and
fitting for a
great many
occasions.
Mellow fragrance
dominated by
steamed rice,
chestnuts and
acidity, a dry
flavor profile
that gives rise
to a nice second
bouquet as you
drink.

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力Gokyo
Junmai-shu
Yamaguchi Pref.
PROFILE:
Gokyo
exhibits the
wonderful
quality of
having an "oku-
Bukai" flavor, a
deep and layered
flavor profile
that always
seems to present
another aspect
from the
background. A
mellow, nutty
nose that fades
a bit too
quickly for
some, and a
full, very
balanced flavor.
The tail leaves
slightly bitter
and acidic notes
as it slowly
fades. Overall,
Gokyo is perhaps
the most elegant
and subtle of
the above
selections.

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曆Nishinoseki
Junmai-shu
Oita Pref.
PROFILE:
Nishinoseki
has been making
& selling ginjo
for decades.
Their junmai,
however, is
enough to
satisfy. Rich
and cocoa-laced,
there is a nice
sweet richness
to it that also
makes it
wonderful
warmed. A
slightly
astringent nose
typical of
junmai-shu.

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