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Junmai. Produced in Kyoto's ancient brewing town of Fushimi, known for its abundant supply of pure, pristine, and soft water from many nearby mountains. The label image is a Japanese "koi" whose vibrant colors and shimmering scales have earned them the moniker "living jewels". Seimaibuai: 70% (30% of rice grain polished away). The aromas of white grape, anise, and a hint of sweet rice are quite complex. These same flavors come rushing through the medium-bodied palate which has a slightly creamy texture followed by a hint of citrus, white pepper and fresh herbal notes. The long, clean finish makes this a great sippping sake as well as a companion to a wide range of foods. Pair with baked herbed salmon, Grilled lobster, Oysters Nihonshu-do: 6.5 Alcohol: 14.9% Acidity: 1.6
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