This is the Tamagawa's original spontaneous fermentation pioneer sake. It's the first product to be made in the pre-modern fashion without adding pure yeast cultures, and it made with rice polished to 66%. It has a complex flavor centered on the core of acidity and umami. It goes well with red-fleshed fish sashimi, roast beef, liver pate, potato salad, deep fried oysters. At any temperature is enjoyable: on the rocks, chilled, at room temperature, slightly warmed, or hot. When it's chilled, you can enjoy its floral aroma and clear taste, and if you drink Atsukan (hot), you can enjoy clean and sharp taste.