Elegant, precise, and earthy. Fantastic at any temperature. Absolutely one of my favorite yamahais and the door into yamahai for daiginjo fans.
Tastes and feels like: Mineral, very mild, vaguely earthy at first-- but gets rounder as it sits. Straw, molasses, honey whole wheat bread, banana chip, untoasted oak and mesquite chips, acorns, buckwheat, brown rice, flint, earth. Extremely well integrated acidity--truly subtle and profound balance. A drawn-out ricey savoriness.
Data: Ishikawa prefecture, Yamadanishiki & Gohyakumangoku rice, 60% polish, yamahai starterPair with: Just about anything. Or nothing at all-- I love sipping this by itself and admiring its balance. Spanish cheeses, tapas, middle eastern cuisine, roasted vegetables, potato gratin.