This is a sake made for eating with fish dishes so the fish that is named on the label is one that you can catch all year long in Wakayama. Actually this is the only sake created upon request of a local sushi restaurant to create a sake that goes well with fish. It has a fine balance between the sophisticated ginjo aroma and the rice flavor, resulting in a refined ginjoshu that goes well with fish. Once again, please make sure you keep it in the refrigerator. Since April 2013, Akiko Fujita has appointed as the toji (chief sake brewer) and she is working hard to further improve the sake quality.


Sake-brewing rice: Yamadanishiki/Miyamanishiki

Rice polishing ratio:58%

Sake meter value:-


Amino acid content:-