This sake is brewed with the Gin no Yume variety of rice, grown in the Reihoku region of Kochi prefecture. It has tropical aromas due to the CEL24 yeast it is made with. In perfect balance between the elegance of a daiginjo and the bolder character of a junmai, its rich taste and fragrance make this a joy for sake lovers. The 2017, 2018, 2020, and 2021 vintages were Gold or Platinum Award Winners in the 'Kura Master, junmai daiginjo category'. The 2019 vintage was a Gold medal winner in the 'International Wine Challenge, junmai daiginjo category'. This sake has pronounced aromas of ripe tropical fruits such as pineapple, mango, yellow melon, and guava, with a touch of aniseed. On the palate, a delicate sweetness is balanced with some juicy acidity. It has a smooth and soft texture with a complex finish. It pairs well with fresh cheese, such as goat or cottage cheese, and dashimaki tamago.
