|Kind of sake||Junmai Ginjo|
|Rice||Miyagi Toyo-nishiki, Yamada Nishiki|
Perfection in the art of sake. It yeast over a lengthy period in very low temperature is a unique way to brew this sake.
Flavorful, smooth combined with fruity pear and blossom aroma. Layered taste. Fragrant and mild taste at the beginning and continues with the crispiness and heavier flavor. Finish is not that exciting and pretty short.
The best temperature
Cold. Not freezing. Chilled also good. Room temperature or warm also great. But cold is the best.
Bonito, sanma, mackerel, abalone. Shrimp, sauteed fish. Something grilled.
About the brewer
Cold sake glass is good enough. Masu sake box also good for this sake.