Undiluted American junmai ginjo from SakeOne — full-strength, velvety and bold, with 2.2 acidity holding up the weight.The "g" stands for Genshu (undiluted), meaning this style is full cask strength with no additional water, retaining the rich depth of flavor.

Brewing: Made with only rice, water, yeast and koji, with the rice milled to 60% of its original size. Calrose rice, yeasts 701 and 1801, SMV +3, acidity 2.2, Yabuta pressing, twice pasteurized. Brewed in Forest Grove, Oregon by master brewer Takumi Kuwabara. Aged ten months for extra body and depth, then blended from three sakés selected by the tasting panel.

Tasting: Big and bold with fruit aromas, a velvety, dense body featuring melon, cherry and a pepper finish. Fuller notes: a fruity nose with hints of spice over creamy layers of ripe melon with pear and plum, finishing with lingering tropical spice. Roughly filtered for a creamy finish. Serve chilled, 45–50°F.

Pairs with: Gourmet burgers, steaks and spicy Thai. Also rosemary-crusted lamb, grilled artichokes, rich cheeses, or chipotle-spiced ribs.