This sake is classified as a Junmai, Ginjo 55 and is clearly stated on the label. Here is what that means. Ginjo is a government regulated term that denotes a sake as premium due to how the rice is milled. For a sake to be of Ginjo classification they must mill away at least 40% of the outer rice kernel. This mills off the proteins, fats, and amino acids that can produce unwanted flavors. The 55 stated on this sake means that the rice has had 45% milled off leaving 55%. The term Junmai means that this sake has not been fortified with distilled alcohol (more on that later). Enough terms, let’s get onto the review.
Watari Bune pours still and the palest yellow. The aroma is spicy with an earthy licorice (true licorice not the anise you find in cadies) and a light fruity (banana) whiff at the end. The flavor has a very light acidity up front, a spicy warming mid pallet (16%) in which the licorice comes through. As the acidity and spiciness start to fade in the finish you are left with a mellow smoothness left on the tongue. Most Ginjo is best served chilled like a white wine (not cold) and some people prefer room temp.
# posted by Beer_Matt @ 10:25 AM
