At room temperature or gently chilled, fresh and spiced autumnal notes of hachiya persimmon, apricot, noyaux, almond butter, spice, and apple characterize the rich palate, whose soft sweetness lends full body to this very flavorful, yet elegant, junmai daiginjo. The texture is soft, slippery, creamy with only the slightest bit of mineral astringency. I find it difficult to put down, even without food– but the full body and sweetness make it a natural pairing for the classic entrees of the American holiday table. Thanks to its richness, this is one of the few Junmai Daiginjo that heats nicely as well: at a very gentle 110F, the sweetness and umami are emphasized, the spice notes become more evident, and the generous aromatics are preserved. - Sunflower Sake