Served chilled, this Sho Chiku Bai Sake offers a very fine texture with harmonious aromas and flavors of macadamia nuts, Chai spice (cardamom, nutmeg), vanilla, heavy cream and freshly sliced bread.
Served at room temperature, notes of mineral, creme fraiche, sourdough bread, custard, umami and apples emerge.
When warmed to around 100º F., the texture and flavor build, bringing out more intense umami while still retaining softness of texture. Savory elements of salted custard, cocoa nib, banana bread, toasted nuts and mineral are evident.
Excellent warm (100º-105º F), at room temperature, or chilled to 50º F.
Food Pairing Suggestions:
On its own, the nuanced aromas and flavors of Sho Chiku Bai Sake are easily discerned and enjoyed. It is well-suited to lightly seasoned foods, including egg dishes, noodles, rice, sushi, and shrimp tempura. Sho Chiku Bai Sake also complements moderately flavored firm white cheeses, such as gruyere, manchego and cheddar, and young, very creamy cheeses such as Brillat Savarin and Saint Andre.
Similar to dry, medium-bodied white wines with oak-aging, such as white Burgundy (Chardonnay). When warmed it’s reminiscent of a Merlot with soft tannins and a soothing finish.