Japanese traditional pure rice sake made only from rice, koji and water. A delicate yet fragrant aroma with well-balanced acidity and flavor goes well with traditional Japanese cuisine (Washoku) such as sushi and tempura. We recommend chilled (10-15 °C), room temperature (15-25 °C), hot (40-50 °C), very hot especially in winter (50-55 °C).

Ingredients: Japanese rice, koji - Aspergillus oryzae, water