Aromatic sakes are often brewed with the colder Ginjo-type method, though they need not be Ginjo sake. This cold process stresses the yeast which then creates fragrant esters. These sakes have an unmistakable fragrance about them and are best enjoyed in a wine glass, where they can reach their full potential.
When pairing with food, this sake type is an excellent match for aromatic dishes using vegetables and herbs, such as cilantro, basil, parsley, or thyme. Other good fits could be light dishes such as sashimi or tempura with salt as well as Spaghetti Carbonara.
Due to its delicate nature, this sake type would not be a good fit for heavy flavors.