Junmai Daiginjo - Ichinoide is made from 40% polished Yamadanishiki rice, a rice known for producing excellent sake. The Kumamoto yeast produces a pleasing aroma with a rich, refreshing taste.

It goes very well with seafood, especially Kaiseki style cuisine, a traditional Japanese meal consisting of many small dishes. We recommend serving at room temperature or chilled, and it’s perfect with food, and before eating.