Tsukinokatsura Junmai "Iwai"

Hold the phone, folks! This sake is made with one of the most expensive sake brewing rice varietals out there, usually used for Daiginjo sakes. But not this brew, which is only polished to a meager 80% remaining (that is less than the “premium” level). But why? So you can taste the rice, silly! First, look for a ricey, grainy, and earthy nose on this fat and plump Junmai. Next, open your gullet because you are about to get a mouth rush of deep rich rice, butterscotch, cocoa, and creamy waves of flavor. So soft for so much flavor and feeling. Talk about drinking incredible body, this brew is a Bo Derek “10.” Great at so many temperatures! WORD: Soft WINE: Merlot/Pinot Noir/Rich Whites BEER: Creamy Ales FOODS: Anything from the grill including fish and veggies, salty and savory, and warm soups and stews.