This sake stands out as one of the most complex Ginjos you’ll experience, and it's all thanks to the brewery’s dedication to the ancient Kimoto method of creating the starter. This technique, combined with local rice and proprietary yeast, results in an elegant, multilayered sake that evolves as it lingers on the palate. The aroma is a classic Ginjo blend of melon and grapefruit, which seamlessly transitions to a rich custard finish that lasts. Serve it chilled or at room temperature. It pairs wonderfully with a variety of dishes, though it’s especially perfect with lighter foods.