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 | Wine |
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| Sake Tasting Category |
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| Floral |
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style:
Delicate in style with upfront fruit and floral fragrances. Taste ranges from dry to sweet.
serving suggestion:
The strong aroma is best experienced served cold. However, the delicate aroma will fade if it's too cold and bitter and sour tastes will come to the fore.
Best serving temperature: 8~12℃ |
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| Refreshing |
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style:
Crisp, fresh, light to medium in body, with a clean finish. Nama-zake (fresh sake without pasteurization) is a typical example.
serving suggestion:
Must serve chilled to showcase its light and fresh character.
Best serving temperature: around 5~15℃ |
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| Mellow |
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style:
Rich in aroma, medium to full bodied. Silky, supple yet firm in texture. Intense rice flavour.
serving suggestion:
Can be served at a wide range of temperatures, from slightly chilled, room temperature to warm. As most mellow sakes are also complex in style, room temperature to slightly warm is recommended.
Best serving temperature:15~20℃ or 40~50℃ |
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| Aged |
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style:
The aging process gives this type of sake a unique taste of dried fruit and spices. The sweetness and acidity is very much balanced and firm in structure.
serving suggestion:
With its complexity, it can be served in many ways, depending on your preference. A slightly warm temperature will enhance its flavour, but avoid overheating which will destroy its uniqueness.
Best serving temperature:15~25℃ or around 35℃ |
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| Food Matching-Floral |
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| Best served as aperitif. Goes well with simple food or citrus style cuisine, such as yuzu salad dressing. |
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| Refreshing |
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| Can be served as an aperitif or with light cuisine. It helps to bring out the flavours of food. |
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| Mellow |
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| The rich taste and aroma go well with strong tasting dishes, such as grilled fish or preserved food. It also goes well with creamy western-style dishes too. |
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| Aged |
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| Well matched with heavy, oily dishes, such as grilled and stewed foods and sukiyaki. As it is the strongest type of sake, it should always be served last. |
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