Sho Chiku Bai Tokubetsu Junmai
It is rich in umami, particularly when served warm, with the GinJikomi production style providing subtle, fruity flavors.
Served warm, this premium Junmai sake presents with aromas of warmed buckwheat, spice, damp wood and hot, briny water. Flavors of dried mushroom, spice and dashi prevail. As the sake cools, the flavor focus evolves toward a suggestion of wheat toast, accented by melon and salted Asian pear.
Served chilled, aromas and flavors of less intensity and a different character emerge; the sake becomes slightly fuller, with aromas and flavors of mineral, vanilla, custard, cinnamon, fresh dough and toasted rice.