The nose on this IWC Champion sake is a wonderful collection of pecan, almond, peach cobbler, apple pie, wheat toast, and creamy aromas. What can you say about a sake that is made in a very small town, but has conquered the world? This brew is the ultimate explorer Junmai that is great with food, but also world class just drinking by itself. Using a very local rice varietal called Gin Otome milled to 55%, and using their special brewing water, Nanbu Bijin has set a standard with this sake that should be on every enthusiast’s bucket list. Round, soft, light, and creamy, it drinks with a rolling smoothness that is part rich and part ricey, with large amounts of that fifth taste known as umami. A small cup brings forth more umami and hints of nougat and caramel. A mid-sized glass extols breakfast cereal qualities and highlights a superb finish. A wine glass brings out the juicy, silky, and balanced rice play that highlights the pure definition of this sake. When warmed, look for brown sugar and sweet corn flavors on a soft fluid. Balanced sake at its best. WORD: Balanced WINE: Round Reds/Rich Whites BEER: Creamy Belgian Ales FOODS: Soups and stews, burgers and chops, steaks and chicken.