Mizumoto is a traditional brewing method with a 500-year history. The fermentation process is open, allowing both acidity and yeast to develop naturally. This might be the most acidic sake you've ever tried, but don't worry—it's balanced with richness and umami. Expect bold aromas of sweet muscat grapes and fresh hay, with hints of wildflower honey and dried pineapple. The palate is juicy with flavors of kiwi, passion fruit, and white grape jelly, making it perfect for Riesling lovers. Made from the rare Aiyama sake rice grown in Hyogo, this sake is brewed with Double Koji and White Koji. Enjoy it chilled in a white wine glass, paired with grilled pork chops.