The full-bodied flavor the strong lactic acid feel is full of the charateristics of Genshu and Kimoto sake respectively. It matches well with a variety of different cuisines.
Brewed with the traditional brewing method Kimoto which is popular in the Edo period. It is full of lactic acid and rich flavor while the aroma is full of minerality and with has a strong impact. Mellow as the other Genshu, and coupled with the lactic acid flavour of Kimoto sake, it can wash away the greasy feeling in the taste buds, and goes well with different kinds of dishes.
- Product information
- How to drink
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| Record of Awards | Gold Award at Monde Selection 2018-2020 |
| Sake Texture | Junmai-daiginjo |
| Ingredients | Yamada-nishiki |
| Rice Polishing Ratio | 47% |
| Alcohol Percentage | 17% |
| Sake meter value | +3 |
| Acidity | 1.5 |
| With/ without a carton |
Paper box |
The perfect temperature to drink
The perfect temperature to drink
Taste Classification
Taste Classification
Food Pairing:Oily Food
Food Pairing:Oily Food
Good examples of food pairings are Chinese braised pork, Chinese cured meat and cheese etc.
Area:kinki (Pref. Hyogo )
Area:kinki (Pref. Hyogo )
