< Temperature : Cold / 55°C > This sake is brewed by the traditional Kimoto method and aged for 2 years. It’s strikingly soft and creamy texture with intense umami and pronounced acidity makes it a perfect partner for rich food.

< Temperature : 60°C > Rich rice and malt flavour with acidity. Unrefined, acidic, rich and full-bodied with a dry and piquant aftertaste. Yellow color of sake has lots of umami flavour. *Umami components may be seen at bottom of bottles which has no problem with quality.