Vc Rihaku Wandering Poet

Wandering Poet is a Junmai Ginjo sake brewed by Rihaku Shuzo in Shimane Prefecture, on the Sea of Japan coast of western Honshu, and bottled at 15% ABV. Junmai means no distilled alcohol was added, and Ginjo indicates rice polished to a lower percentage than standard sake, which typically yields a more aromatic, refined profile. Here the character is soft and smooth on the palate, with gentle fruit and clean rice notes and a dry finish. Styles like this usually lean toward light melon, pear or apple blossom aromatics rather than anything heavy, so expect delicacy over weight. Because there is no oak and no tannin structure in sake, the texture is what carries it: a rounded, supple mouthfeel with moderate acidity that keeps the finish crisp instead of sweet. That dryness makes it flexible at the table. It suits sashimi, nigiri, and raw or lightly seared white fish, where it will not overpower subtle flavors. It also works well with chicken yakitori seasoned with salt, tempura, steamed shellfish, tofu dishes, and mild soft cheeses. Rich, heavily sauced or spicy dishes will tend to flatten its quiet fruit, so keep it for cleaner, simpler food. Serve it chilled, roughly 8 to 12°C (46 to 54°F), which is cool enough to keep it fresh and still warm enough for the fruit to show. Straight from a very cold refrigerator it can taste muted, so give it a few minutes out of the fridge. Decanting is unnecessary. For glassware, a small white wine glass or a tulip-shaped sake glass concentrates the delicate aromas better than a traditional thimble-sized cup, though a ceramic ochoko is perfectly fitting if you prefer the traditional approach. This is a drink-now bottle. Ginjo sake is generally made to be enjoyed within a year or so of release, when its freshness and aroma are at their best, rather than cellared for aging. Once opened, reseal and refrigerate, and plan to finish it within a few days to a week so the fruit character stays bright.