ince olden times, most sake has been brewed with ordinary food rice. Today, the mainstream of sake consists of local sake (jizake) also brewed with ordinary rice harvested in that area. Already in the past, in Hiroshima and the Chugoku area rice of high quality was harvested thanks to the cold water springing up in the mountains and the cool climate at night. Koji rice is the ingredient that has the greatest influence on the taste. In general, it takes 46 hours to make koji-rice, but we spend more than 50 hours, the time necessary for making koji-rice for Daiginjo sake. In this way, they are able to make koji-rice with a solid taste and brew sake with a richer flavor and more depth.
Mellow, mild, and balanced with hints of honey and brown butter.
Best slightly chilled or room temperature; can be lightly warmed. Excellent with fried oysters, Japanese "katsu," or cutlet, or yakitori.