Description
The nose on this seasonally released sake is a cool collection of mango, pineapple, citrus, papaya, apple, steamed rice, vanilla, mochi, and condensed milk aromas. Made with Aomori rice milled to 65%, this new Jyoku is really a fun spring sake to play with, especially after seeing the acidity level of 3.3, which is more on the wine side. “Characterized by a high amount of refreshing malic acid,” says the producers of this brew; it drinks fresh, bright, crisp, tight, and lively with a great mix between fruit tones and rice flavors, including a light citrus acidity with light citrus hints. Look for Clementine, Asian Pear, cranberry, nectarine, raspberry, honey water, lemon peel, string cheese, and coconut water flavors that drink remarkably light for all of the action. A great sake to explore the balance of sweetness and high acidity to produce an off-dry brew that melts on the palate with a kiss of shibumi (astringency).WORD: Citrus WINE: Astringent Reds/Crisp Whites BEER: Crisp Ales FOODS: Sushi, sashimi, steak, hamburger, ginger-yaki, simmered fish, okonomiyaki, curry rice, pizza, and grilled fish and chicken. (2025)
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