The aroma is mild, with sweet scents such as banana, peach, muscat, kiwi fruit and loquat, a scent like fresh cream and fresh scents like green bamboo, bamboo leaf and cogon. The texture is smooth, and the sweetness and refreshing sourness are delicious. The flavors reminiscent of the fruits in the scent are mixed and bring out a sharp taste, but afterwards, the slightly pungent light sourness and bitterness tighten the taste, giving an overall impression of white wine.
Low-alcohol junmaishu popular among overseas visitors
This junmaishu is carefully brewed from Yamada Nishiki, the king of sake rice, and is characterized by its fresh, fruity, refreshing acidity and elegant taste with the smooth roundness of rice spreading in the mouth. It has a good reputation among overseas visitors who are not used to drinking sake and ladies say, “This sake is like white wine and easy to drink!" Low-alcohol sake, which is becoming increasingly popular overseas.
Low-alcohol sake containing 8% alcohol
Clean citrus fragrance, fruity acidity and smooth roundness. Low-alcohol junmaishu, which is easy to drink with smooth and refreshing taste. Recommended for those who are not used to drinking sake as well as those who are familiar with sake. This sake has a smooth and refreshing taste, so we recommend it with dishes that have a smooth and light taste. In addition, the bitterness that is reminiscent of a dry taste tones up the aftertaste, so you won’t tire of drinking it.
Fruity, sweet and sour, never tiresome to drink.
The lettering on the label was written by Ono no Tofu, a famous calligrapher in the Heian period. Ono no Tofu is a “Sanseki of Japan” (three calligraphers in the mid-Heian period) and it is said that he was a respected calligrapher from his youth, and laid the foundation for the development of calligraphy styles in Japan. After a long time, the calligraphy is still used on the sake label in the 2020s. This is a precious sake, allowing you to feel close to traditional Japanese culture that has been passed down since ancient times.
As an aperitif, chill it and serve it in a wine glass!
Chill it at around 8℃, and you can enjoy its smooth and refreshing taste. It goes well with seared chicken breast dressed with plum, megochi tempura, cod hot pot, horse sashimi, marinated seafood, spiny lobster sashimi, etc.