A sake made with a rice polishing ratio of 60% or less and only rice and malted rice (kome-koji) as ingredients (by contrast, junmai dai-ginjo is made with a rice polishing ratio of 50% or less), resulting in a mellow, balanced, and refreshing savoriness along with a full-bodied, fruity aroma.
|Amino Acid Level||1.2|
Best way to enjoy this sake
|Cold||Room Temp.||Body Temp.||Warm|
Best matching food
|Lighter Fare||Richer Fare||After Meal|