The aroma presents a complex blend, combining the scent of cheese-like dairy products, the tangy aroma unique to Mizumoto (traditional yeast starter) preparation, and a subtle hint of wood. Upon tasting, a sharp acidity reminiscent of lemon is complemented by a richness and sweetness indicateive of maturation. Overall, it leaves an impression of roundness, concluding with a prolonged finish.

Product Spec

* There may be slight variations in some values due to differences in tank lots or vintages.

Pairing	Carbonara, Marinara Pizza, Burnt Lemon Cheesecake
Tokutei meisho / Product Type	Junmai / 純米
Alcohol content	17%
Rice / Ingredients	-
Rice polishing ratio	70%
Yeast	Ambient Yeast
Type of yeast starter	Mizumoto (水酛) / Bodaimoto (菩提酛)
SMV (Sake Meter Value)	-41.0
Acidity	5.2
Amino acid content	-