The nose on this Junmai is all steamed rice and earthy. This sake uses Gohyakumangoku brewing rice milled to 60% and this is evident by its deep earthy richness. At any temperature is enjoyable: chilled, at room temperature or slightly warmed. When chilled, the aroma is fresh, with the scents of green apple or watermelon. If you have it at room temperature, you can feel fruity aspects with notes of melon, cream. When warmed, it is savory and full-bodied, with aromas and flavors of white mushroom. It goes well with miso, fried chicken, tacos.