< 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 > Creamy and deep umami flavor yet not too heavy with a pleasant mouthfeel. Pairs well with a large variety of foods. When this sake is warmed up to 60°C, a richness and creamy flavour will spread across the palate.

< Temperature : 60°C > Dark yellowish color. Earthy rice / malt. Robust and quite dry with an acidic and strong piquant aftertaste. Using 100% Omachi sake rice cultivated in the ‘duck farming method’ which does not use pesticides or chemical fertilizer. At 60°C, it has a dry piquant and acidic flavour. *Umami components may be seen at bottom of bottles which has no problem with quality.