The only daiginjo class sake in the spontaneous fermentation series. With an understated take on the generally floral, fruity daiginjo style, this is an exceptionally versatile food sake. Paired with formal kaiseki cuisine for example,it shows a chameleon-like capacity to complement each course.
Extra depth and complexity lent by the traditional yamahai brewing style means it drinks superbly warm - rare for a junmai daiginjo, but fitting for a fire-breathing dragon. Original label artwork by eminent artist Sakane Katsusuke.
Kinoshita Brewing Company, established in 1842, produces sakes that are richly flavoured and crisp-drinking. Since 2008 they have been made under the direction of Philip Harper, the only non-Japanese toji in Japan.