This is brewed by the “Yamahai” brewing method, which is a traditional slow fermentation technique process at low temperature with extra care and time. It gives this sake width and depth in flavour with semi-dry taste. This medium-bodied sake has a long finish with a bit of acidity. It can be matched with mild-strong taste dishes.
Food Pairing: Yakitori grilled checken, Gyoza/dumpling
Serving Temperature: Chilled (5~10°C), Warm/Hot (45~50°C)