Using white koji instead of yellow koji, with zesty acidity, gentle sweetness of rice, and a refreshing finish. Using white koji results in a sake high in citric acid (whereas yellow koji, which is more commonly used in sake-making, produces succinic acid). Young pineapple, green apple, hint of cream. Juicy-tart on the palate, with gentle umami and minerality. Rich, mouth-watering finish. Goes well with Smoked trout & grapefruit arugula salad with lemon vinaigrette. Any dish with a citrus or acidic flavor component.​​​​​