Contemporary rendition of ancient kimoto style. Soulfully drinkable with plenty of acidity and ample umami - all in perfect harmony. Made with Yamadanishiki, Japan's finest sake-brewing rice.
| Category: | Junmai | 
| Area: | Kanto | 
| Prefecture: | Tochigi | 
| Storage Instruction: | Room Temperature | 
| After Opened: | 1 month | 
| Polishing Ratio: | 
60% | 
| Alcohol: | 15% | 
| Food Recommendation: | Delicious cold or warmed. Goes well with uni, chutoro tuna, Spanish ham and goat cheese. |