Distinctive, earthy aroma that hints at fungi. Owing to the use of the Akita Kimoto method, this full-bodied umami rich junmai is well-rounded and is highlighted by perfect acidity, complimented by the dry, textured, rich mouthfeel.

Best Served: Chilled, room temperature, or gently warmed.

Food Pairing: Grilled lamb, oysters, bbq eel.