“Had this sake chilled with some cheese raviloi and a creamy tomato sauce. The creaminess of the sake, paired with the cheese raviloi made for a delightful combination. There was also fantastic vanilla notes in this sake. A new favorite!”
“Very versatile, goes well with about anything. I found the flavors crisp, simple, and highly enjoyable for that reason. Normally I’m ‘team hot’ but this was enjoyed at room temp and was perfect.”
“Served chilled this has a light and delicate taste, almost too faint for my liking. As it warmed closer to room temperature this sake improved for me. I had trouble placing the taste, but then I realized it reminded me of a Belgian-style ale. That may sound odd, though after seeing a review that suggested switching beer for this sake, I agree and can see that working. This was easy drinking, but it also did not stand out to me either, which is why I deducted a star. I would still recommend giving it a try.”
“Extremely smooth. At room temperature it has a bit of a fruity taste, but not overpowering. Chilled it tastes as though you are drinking fresh spring water. I would highly recommend giving it a try and I will definitely order it again.”
“Excellent, versatile, easy drinking sake. The RPR qualifies this nihonshu for Ginjo-osity but Hakkaisan chose to call it a Tokubetsu, and I’ll betshu you like it. I started it cold and was eventually drinking it at room temp, which highlights its silky rice finish. John Hornick, Chef’s Apprentice on YouTube--”
