Tsukasabotan Junmai "Ryoma Sakamoto"

The nose on this brew that can be classified as “Old School Kochi” sake is a cool collection of vanilla, cereal, cinnamon, apple, cracker, grains, and steamed rice aromas. Say hello to a prototypical Kochi Prefecture “session sake” that is dry, light, crisp, semi-rich, ricey and extremely drinkable. Yup! It’s a glass, glass, and gone sake that finishes too quickly for fans of dry sake. Drinks with complexity and a crisp acidity play. And talk about a laser-fast finish. The ending on this brew is gone before you even know it. Look for almonds, toasted sesame, dried seaweed, cereal, bread, and maple syrup on a light flow that ends with a hint of a vegetal finish. An old school dry sake that drinks like Ryoma Sakamoto (the guy on the label). WORD: Dry WINE: Dry Reds/ Crisp Whites BEER: Crisp Dry Ales FOODS: Pub fare, salty, savory, greasy, fried, and grilled everything.