This unpasteurized Junmai Ginjo sake is brewed with black koji, a technique more commonly found in shochu production, giving it a bold and distinctive character. It features rich acidity and a deep, full-bodied flavor—best enjoyed slightly chilled around 15°C (59°F). Compared to its sibling “WHITE,” this sake offers a more intense and concentrated profile. Its flavor, reminiscent of red wine, makes it an excellent pairing with hearty dishes like grilled or seared beef.