This unfiltered, unpasteurized Junmai Ginjo uses Hyogo's Yamadanishiki for koji and Hiroshima's Hattan-nishiki for kakemai. After racking in March, it ages in refrigerated tanks for approximately seven months before direct bottling, then settles at the brewery for another month. It offers well-balanced flavor combining new sake freshness with refined mellowness. Though a nama genshu, it's also excellent warm for a different character.

Best Served: Room Temp or warmed.

Food Pairing: Pork ribs, beef stew.