“Very enjoyable extra dry sake! Like the blade it’s named for, there’s a refreshing sharpness on the tounge at first sip. Very nice at room temp, absolutely delicious chilled!”
“I ordered this sake to use as an example in my “Ordering Japanese Sake in a Restaurant” lesson in my Japanese Faves series on my Chef’s Apprentice YouTube channel. This is an example of a namachozo, which is a sake that skipped the first of the usual two pasteurization steps. It is labeled “extra dry” but I think it is medium dry, probably because of its medium acidity. It’s slightly bitter, but in a good way, and has a long, satisfying finish. I enjoyed it and would buy it again.”
“Extra dry as the bottle indicates. It has a bitter taste without variation or after taste that enhances food experience, but not suitable for sipping. We had with spaghetti and vegan meat balls. Worked perfectly!”
