Rice: Nakase Shinsenbon
Grade: Junmai
Farming/Vinification: Sparkling sake made through secondary fermentation in bottle. Toji Miho Imada uses a little white koji in this sake, resulting in citrus notes and refreshing finish.
Notes: Crisp notes of lemon-lime and apple aromas with a soft, frothy finish. Pairs well with seafood. Try with West Coast oysters, spicy shellfish dishes or fruit-based desserts