Jujiasahi Kimoto Mihatanogenkimai

Used a sake rice "Improvement Omachi", which was grown without pesticides in the Obata district of Sada -cho, Izumo -shi, Shimane Prefecture. It was prepared without yeast additive in the natural sake brewing. The scent is calm, and it is characterized by dry, rice flavor and gentle acid. The recommended temperature is room temperature to hot sake, and the dish that goes well with cheese, meat dishes and fermented foods.