“I recently paired this sake with Tebasaki (see my Tebasaki Japanese Faves lesson on my Chef’s Apprentice YouTube channel) for a six bottle/six Japanese course/six guest sake night. Our guests loved the pairing, but to be honest I’ll drink almost any sake with any food. We served this sake in both a masu and an ochoko so that our guests could experience the taru-osity of the sake itself in the ochoko and also amped up with the masu’s cedar. One guest thought the masu made it overpowering but I don’t think you can have too much of a good thing.John Hornick”
“On a recent 6 course/6 bottle/6 people sake night I paired the Kiku-Masamune Junmai and it’s awesome Taru-osity with the Tebasaki from my Japanese Faves series on my Chef’s Apprentice YouTube channel. Everyone loved the sake and the pairing. I served this sake cold, in both a cedar masu and a glass ochoko so that our guests could experience the sake’s cedariness on its own, in the glass, and in cedar-bomb fashion in the masu. One guest found the masu’s cedar overpowering as it multiplied the sake’s taru taste and aroma, but I don’t think you can have too much of a good thing, so I loved it both ways. John Hornick”
“Flavorful and packs a punch. This is sake is fermented in cedar barrels so inherits the taste quite a bit. It is unique and pleasurable, but some may find it a bit overwhelming. I really liked this sake a lot and drank it in my cedar masu cup to enhance the cedar flavor. Give it a try.”
