“This was a good and well-made sake with a nice creamy texture and clean feel that made tonkatsu I paired it with better than it normally was. The taste was sweet and creamy when cold and didn't last long enough for me to try it at the higher temps.”
“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--”
