ARMAND DE BRIGNAC ACE OF SPADES GOLD BRUT CHAMPAGNE

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

An enticing and elegant floral aroma with refreshing acidity and grainy umami notes

Place the bottle of Oze No Yunidoke Junmai Daiginjo Genshu in the refrigerator for at least 2 hours prior to serving. This style benefits from a gentle chill (around 8–12°C / 46–54°F) to emphasize floral aromatics and crisp acidity.

Chill and prepare bottle

Because this is a genshu (undiluted), it can be higher in alcohol and fuller in body. If you prefer a slightly softer mouthfeel and to reveal subtle grainy umami, add 15–30 ml of chilled spring water per 90–120 ml serving directly to the glass and stir gently once. Taste before and after adding water to find your preference.

Decide on dilution (optional)

For the most elegant floral aromatics and refreshing acidity serve chilled (8–12°C). For a slightly rounder texture and more pronounced umami, allow to warm slightly toward 14–18°C by holding in the hand for a few minutes or resting at room temperature for 10–20 minutes.

Serving temperature options

Use a tulip-shaped sake glass or small wine glass to concentrate aromatics. Pour 90–120 ml per serving. If using an ochoko, pour 30–60 ml and savor smaller sips. If you added chilled water, pour the sake first then the water and stir gently.

Pouring

If you prefer a very crisp presentation, nest one or two large ice cubes in a larger glass and pour the sake over them briefly (no more than 30–60 seconds) before removing the ice. Alternatively, place ice cubes in a secondary glass to chill the serving glass, then discard ice and pour sake.

Optional chilling with ice

Choose a tulip-shaped wine glass or small aromatic sake glass to capture the elegant floral top notes. A chilled ceramic ochoko gives a traditional feel but mutes some aromatics compared to a wine glass.

Glass selection

For a visual and aromatic lift, twist a thin strip of lemon peel over the glass to release essential oils, then rest it on the rim or float an edible flower on the surface. Do not use heavy garnish — the sake’s delicate floral aroma should remain primary.

Garnish (optional)

Arrange small bites (sashimi, edamame, grilled scallop, rice crackers) on a small plate. Serve the sake chilled alongside. Offer 90–120 ml of sake per guest with small tastes of each pairing.

Simple pairing setup

Begin with edamame and rice crackers to cleanse the palate and appreciate the sake’s refreshing acidity and floral nose. Move to fresh sashimi to highlight the sake’s grainy umami and clean finish. Finish with the grilled scallop to taste how gentle heat and umami interact with the genshu’s depth. Between bites, sip the sake slowly to note evolving aromatics.

Tasting sequence

If the sake feels too strong or alcoholic against a bite, try the small dilution suggested earlier (15–30 ml water per serving). Conversely, if the dish seems washed out, serve the sake slightly warmer to bring forward umami and texture.

Notes on balance

Oze No Yunidoke Junmai Daiginjo Genshu "Dragon God" (bottle)

Ice (optional, for slight chill)

Chilled spring water (for slight dilution, optional)

Small wine or tulip-shaped sake glass

Small chilled ceramic ochoko (optional)

Thin lemon peel (for aroma, optional)

Edible flower (e.g., chrysanthemum or viola, optional)

Fresh sashimi (tuna or sea bream), thinly sliced

Lightly salted edamame

Grilled scallop with a touch of yuzu kosho

Lightly toasted rice crackers (senbei)

Oze No Yunidoke Junmai Daiginjo Genshu "Dragon God"

Dry and crisp, the flavors are dominated by mixed nuts, fresh cut green grass and other earthier flavors

Tentaka Tokubetsu Junmai "Hawk in the Heavens"

Invigorating cedar aroma and soft yet bright flavors that leads to dry finish

Kikumasamune Taru Junmai "Cedar Barrel Sake"

A fruity nose of lime and melon with bold hints of fennel, white pepper and allspice. The flavors gravitate to ripe cantaloupe and luscious minerality

Fukucho Junmai Ginjo "Moon on Water"

Full body with bold flavors and aromas of ripe melons, green apples, with long finish

Kikusui Funaguchi Can "Gold"

Robust and complex aromas of green apple and honey with a very creamy texture

Kikusui Nigori  "Perfect Snow"

Highly aromatic with clean and neat fruit grain notes

Nanbu Bijin Tokubetsu Junmai "Southern Beauty"

Make Oze No Yunidoke Junmai Daiginjo Genshu "Dragon God" Recipe in just 30m. An enticing and elegant floral aroma with refreshing acidity and grainy umami notes

Oze No Yunidoke Junmai Daiginjo Genshu "dragon God" Recipe

Descriptors

Tasting Notes

Food Pairings

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