Katafune Tokubetsu Honjozo

For a honjozo, it is rather rich in umami

Clear, faint-yellowish hue appearance with high viscosity. Nose: Cooked rice, dried leaves, resin, vanilla, dried mushroom, shiitake, roasted nuts, hints of fresh cream/custard. Palate: Cooked rice, dried leaves, resin, vanilla, dried mushroom, shiitake, roasted nuts, hints of fresh cream/custard, spices (nutmeg). Body: Light. Alcohol: Medium. Umami: Medium. Acidity: Medium. Personal opinion: Sake has a clear, faint-yellowish hue appearance with high viscosity. Very earthy, woody and damp aroma were noted. Medium intensity of aroma and complexity were observed. Sake is light, smooth and clean, and feels slightly dry. It has a slightly weak attack, compensated with a slightly long finish. This is definitely a so-shu typical of Niigata style; with the lighter aroma and body. For a honjozo, it is rather rich in umami. Considering the lighter body, dryness, umami, and complex flavours as a whole, I would say that it is a rather versatile drink to pair food. I might considering to go with something like yakiniku or pork jerky (like Bak Kwa) just to see how it will turns out. On the safe side, with dishes like Uni Pasta, truffles fries, it should turn out well. About the shuzo: Takeda shuzoten started brewing in Kamiko Funatsu, a small fishing boat anchorage, at the end of the Edo Period. The company prides themselves with the rich heritage and traditional sake brewing methods over 150 years of history.