Namazake (**unpasteurized sake) is best drunk as fresh as possible, 
ideally in spring, immediately after its winter release. 
The rice is grown in the limestone rich soils in Yamaguchi, 
made with water that flows over the limestone creating a complex
and rich sake with higher than usual acidity, fresh fruitiness, a creamy body and crisp dry finish. Notes of juicy watermelon, kaffir lime, pear and cucumber. Great food sake!
**This sake is kept in our fridge on the bottom right hand shelf.

Cheese, East Asian (Chinese/Japanese/Korean), Fish (white), Fried foods, Mexican, Sushi, Thai or Vietnamese