Agedashi tofu is a Japanese way to serve hot tofu. Silken (kinugoshi) firm tofu, cut into cubes, is lightly dusted with potato starch or cornstarch and then deep fried until golden brown. It's then served in a hot tentsuyu broth made of dashi, mirin, and sho--yu (Japanese soy sauce), and topped with finely chopped negi (welsh onions) or grated daikon. Agedashi tofu is an old and well-known dish. It was included in a 1782 Japanese all-tofu cookbook entitled Tofu Hyakuchin (literally "One hundred Tofu"), along with other tofu dishes such as chilled tofu (hiyayakko) and simmered tofu (yudofu). (From Wikipedia : http://en.wikipedia.org/wiki/Agedashi_tofu)

The sake that shares its name with agedashi tofu is light, smooth, and flavorful. Agedashi sake has a fruity aroma of cantaloupe and green apple with touch of mineral water. It's a well-balanced, medium dry sake with a clean and refreshing impression. medium dry.