It is sharp and hot in a hot sake. It's very spicy. I had it with fried ankimo. As a person with high gamma and bad cholera, I think it's a combination I shouldn't try. But it's a good thing because it tastes good together.
The aroma has a refreshing acidity, a smooth mouthfeel that is not dry, a freshness and umami that is typical of nama-shu, and a clean quality that is only possible with Yamada-Nishiki.
It goes well with a wide range of dishes!