The nose on this terrific local craft sake is a cool collection of green apple, cantaloupe, persimmon, Asian pear, mango, grapefruit, and sweet rice aromas. Pound for pound, this is one of the most consistent and best tasting sakes made outside of Japan. The highly experienced husband-and-wife makers, who win competition medals in Japan, have perfected their brew lovingly called “Coastal Ginjo.” Bright, crisp, clean, light, and with a little lively spritz, this sake is medium-bodied with a nice quick dry finish. Look for pear, grape, Fuji apple, rock sugar, grapefruit, kiwi, pine needle, grass, cucumber, and a touch of salinity that has young fruits astringency and a perfect acidity play. The US is lucky to have a sake of this caliber made in a craft setting. Getting local is getting awesome. WORD: Professional WINE: Bright Reds/Crisp Whites BEER: Crisp Ales FOODS: Sushi, sashimi, crab, oysters, shellfish, grilled chicken and meats.
