Kimoto and Jikomi refer to the traditional method used to make this sake. This sake has pale golden colour with earthy mushroom aroma. It is a full flavoured sake with spice, umami, and clean acidity. Warm mouth feel and finishing long and soft.

Food Suggestion: Traditional Japanese dishes like tuna sashimi, bonito tataki, vinegared mackerel, or miso based soups, roasted chicken and cheese.