Like a spiced gin distilled with clove, almond and grains, the mid-palate brings a resonant, rich intensity while the finish ends sharply-- a crisp, briney clarity. Faint, unassuming aromatics of soft pear, white pepper and rice bran give way on the palate to deep, ricey umami: kombu dashi, five spice and apple chip. It's excellent with any rich cuisine (fried food, duck pancake wraps, fried chicken) but also pairs very well with bright, briney seafood, especially raw bar items like oysters, caviar and mussels, or salty gravlax.