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Using three times the usual koji in its fermentation process results in a refreshing sake with a sweet and sour tastthat is creamy with a touch of acidity and yeast. It has a cloudy appearance and fruity aroma of citrus, much like fermented milk drinks. A winner of the 2016 International Wine Challenge Commendation Award, this low-alcohol sake is best enjoyed on the rocks, and is a delicious compliment to rich, spicy foods. 

This sake is brewed using white (shiro) koji which contributes to its sweet/sour vibe and citrus aspect.

  • Region: Kagawa
  • Classification: Honjozo
  • %ALC/VOL: 6%
  • Net Volume: 720ml; 1.8L
  • Rice: N/A
  • Rice Polishing Ratio: 70%
  • SMV (Sake Meter Value): -7
  • Serve: On the rocks
  • Matching Food: Spicy dishes | Thai cuisine | Indian Cuisine | Cheese platter 

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