Brewed using "Omachi” rice and the flower yeast of Dianthus. It expresses a floral aroma on the nose and well rounded flavor in the mouth. This sake has some hints of sweetness, and a good level of acidity for a clean finish.
Rice polishing: 55% / Rice variety: Omachi / Alcohol: 16% / SMV -1 / Acidity: 1.9 / Yeast: Dianthus
Food Pairing : Beef BBQ, Pork Rib, Stew (Motsuni), Grilled Gindara (Silver Cod)