Tatsuriki Daiginjo Blue Dragon

TASTING NOTES FROM THE CURATOR

Made with premium, grower-challenging organic Yamada Nishiki rice from the Hyogo prefecture, this daiginjo sake is made in absolutely perfect conditions. The rice used to produce the sake is allowed to dry naturally for the highest-quality brewing. This sake is semi-dry, boasting a very light nose of honeysuckle, melon musk, and anise, with a light to medium body, velvety feel, and beautiful depth of flavor with a clean-cut finish.

PREPARATION OR PAIRINGS

A truly excellent sake deserves the delicate, light flavors of a sashimi platter, especially one heavy on white fish. It goes equally well with a well-made beef carpaccio. Tofu or boiled greens, both in a light soy sauce, served with broiled fish—this is the kind of simple but delicious fare that goes with this sake. Vegetable dishes from avocado-filled salads to chop suey to tempura also pair well with it. And for dessert, fresh fruit always goes with its clear, deep taste.

THE DELICATE BALANCE OF QUALITY AND TEMPERATURE

Japanese sakes are tailored to the different seasons of the year as well as to the foods they are often paired with. Junmai sakes, pure rice creations without additives, have a rich pureness of taste that makes them particularly good served warm or at room temperature. Honjozo sakes contain a tiny amount of distilled brewer’s alcohol, which smooths out their flavor and aroma. Light and easy to drink, they can be enjoyed warmed or chilled. Ginjo sakes are light and fruity, and not often fragrant. The rule, though not a hard and fast one, is that they should be served chilled. The premium daiginjo sake is the pinnacle of the brewer’s art and is thus best served chilled to bring out its complexity of flavor and aroma.

Storage Instructions

Store unopened daiginjo sake upright in the refrigerator below 4°C. If you wish to drink your sake chilled, place it in the refrigerator the night before consumption. Opened bottles should always be kept refrigerated. If you later wish to drink your sake at room temperature, place the portion you want into a small pouring vessel and leave that out on the counter at least 3 hours before consumption. Generally, sake should be consumed within one year of the bottling date, but when properly stored, it can survive up to 2 years. An open bottle of sake must be consumed within 2 to 3 weeks.