Origin: Nagano Prefecture
With notes of candy and white pepper and cinnamon in the nose, it is mildly sweet and super soft on the palate. Brewed using 100% high quality Miyamanishiki, and gently fermented in low-temperature during winter. An outstanding sake with exceptionally pristine flavor and elegance to the palate. Enjoy the hints of rice and the mellow texture of this delicious brew. Slightly dry finish that cleans the palate. Pairs well with very rich dishes.
We use "Black Yosui" from Wada Pass, which is said to be the best soft water in Japan. Generally, it is said that minerals such as calcium, potassium, phosphoric acid, and magnesium are good for sake growth and fermention of moromi in the production of sake.