The Sake Service Institute created four classifications for sake based on aroma and flavor. One of these classifications, Kun-shu, or aromatic sake, typically has a fruity aroma with a light and fresh flavor. Kun-shu can be either sweet or dry. Various grades of sake fall under the kun-shu category, but most often they are daiginjo or ginjo. Kun-shu is best served in an aromatic wine glass to highlight the fragrance. Successful food pairings for kun-shu include: vegetables & herbs, light seafood, grilled chicken, beef carpaccio and pasta dishes. Think of kun-shu as a fruity white wine!