Country: Kyoto, Japan

Alcohol Level: 16.5%

Dryness: +1.0

Tasting Notes: Using traditional ÔyamahaiÕ method, which relies on naturally occurring lactic acid and yeast to bring about fermentation. This sake is brewed slowly to ensure full flavor inherent in the rice is drawn out. It is ideal when enjoyed in a slightly warmed temperature.

Goes well with: Yakitori, Steak, Hotpot

Photo is for illustration purposes only.