This Junmai Daiginjo has an elegant fruity aroma and a full-bodied flavour that spreads in the mouth, and has evolved every year since its launch in 2000. The design on the label was created by Isu Kikuta (late Edo period), one of the four great painters of Sendai.

We recommend drinking it at room temperature or chilled. Even at room temperature, the aroma is not overpowering and can be changed depending on the food to be served with it, which is another charm of Ascending Dragon. In addition to light Japanese dishes, it goes well with rich dishes in general.