Clear. Lightly yeasty aromas of dough, Asian pear, creamy nougat with a silky, fruity-yet-dry medium body and a refreshing melon, kiwi coconut cream, and dusty potato accented finish. A vibrant junmai sake that will excel with spicy Asian dishes and appeal to wine drinkers. 14.9% ABV Tasting Notes: The aromas of white grape, anise, and a hint of sweet rice are quite complex. These same flavors come rushing through the medium-bodied palate which has a slightly creamy texture followed by a hint of white pepper and fresh herbal notes. The long, clean finish makes this a great sipping sake as well as a companion to a wide range of foods. Brewery: Kizakura Brewery is located in Fushimi in the southern part of Kyoto, the oldest sake brewing area in Japan. The local Fushi-Mizu or crystal clear, underground Fushimi Water, is well-known for bringing out the full flavor of sake. And Kyoto's especially frigid winters, called So-ko-bi-e, are ideal for creating stable, cold temperatures inside the brewery. This helps to keep fermentation temperatures low and extend fermentation time so that delicate flavors and aromas remain in the sake. Alcohol by volume: 14.9%

Clear. Lightly yeasty aromas of dough, Asian pear, creamy nougat with a silky, fruity-yet-dry medium body and a refreshing melon, kiwi coconut cream, and dusty potato accented finish. A vibrant junmai sake that will excel with spicy Asian dishes and appeal to wine drinkers. 14.9% ABV Tasting Notes: The aromas of white grape, anise, and a hint of sweet rice are quite complex. These same flavors come rushing through the medium-bodied palate which has a slightly creamy texture followed by a hint of white pepper and fresh herbal notes. The long, clean finish makes this a great sipping sake as well as a companion to a wide range of foods. Brewery: Kizakura Brewery is located in Fushimi in the southern part of Kyoto, the oldest sake brewing area in Japan. The local Fushi-Mizu or crystal clear, underground Fushimi Water, is well-known for bringing out the full flavor of sake. And Kyoto's especially frigid winters, called So-ko-bi-e, are ideal for creating stable, cold temperatures inside the brewery. This helps to keep fermentation temperatures low and extend fermentation time so that delicate flavors and aromas remain in the sake. Alcohol by volume: 14.9%