By: Stephen Allison
K&L Staff Member
Served yuki-hie (40 degrees), Soul of the Sensei boasts strong aromas of melon, lychee, bubblegum and nectarine. Hints of apricot and rice flour are revealed once the sake warms to hana-hie (50 degrees). Texture is viscous but not heavy with a tingle in the back of the palate. Flavors of melon, mochi and clover honey can be tasted long into its finish. Moderate amounts of umami and acidity means this daiginjo is robust enough to be paired with richer foods such as salty hard cheeses, prosciutto, and pesto, yet not so structured as to overpower sashimi. Soul of the Sensei is not a daiginjo going for ultimate elegance but with this much flavor, who cares? Delicious, juicy and wonderful served chilled with salty dishes.