This sake adopted the method called "Kimoto", which is a classic brewing method that introduces natural lactic acid bacteria during the brewing process. If you like wine, Kimoto is great option. You'll love its unique acidity and deep and complex flavors. You can feel its silky flavor, round and ample taste of umami. It also has savory and creamy-flavored taste from Kimoto style. It makes the perfect combination with hot pot or oden. It can be a good partner for meat as well, such as beef steak or stir-fried green peppers and beef, because this sake has a robust acidity and flavor. It is recommended to serve chilled at 10 to 15 degrees Celsius to enjoy a refreshing taste, or to serve warmed at 40 to 50 degrees Celsius to enjoy the round, delicious flavor.