Mostly served at room temperature or over ice, but not
chilled.
The nose provides robust, elemental aromas: woods,
mushroom, nuts, dried fruit, spice.
The palate is challenging, diverse and strong. Maturity
expresses itself in truffle-like, pungent flavors, blending with roastedness and powerful
spices-notes. An enduring finish.
Food-types compatible with " aged " sakes: The
strongest, richest of foods: fois gras, blue cheese, chocolate; foods offering strong
contrasts such as " sweet and sour ".
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