This is an unpasteurised junmai ginjo sake with refreshing acidity, uniquely brewed to emulate the characteristics of a white wine. It was brewed with white koji, usually used for shochu. The sake has a delicate aroma of lychee and nectarine, lime zest and a touch of Brazil nuts. It has a soft texture with strawberry milk sweetness followed by a clean finish with light cardamom notes. It pairs well with ebi chiri, lobster with butter sauce, and agedashi tofu. Serve chilled at 8-12 degrees Celsius.
