This elegant and intense brew has a nose of wisteria and fruit, and hints at crisp muscat grapes. Using soft water and brewing by hand in small batches, one can truly feel the skill, warmth and passion of one of the only female Brewery Heads in Japan. Not only during fermentation, but after they squeeze and filter the sake, it is bottled and stored in strictly controlled low temperatures to preserve the Ginjo-style sake's freshness and soft mouthfeel. 

Pairs well with Oyster, Shrimp, Crabs, Sock-eye Salmon, White Fish, Dishes with Citric Elements.