From the old days, ‘miso’ paste and vinegar made by placing a piece of Bizen ware in the fermentation tanks has been reputed to be delicious; this sake is made by placing a piece of Bizen ware in the tank of fermentation mash. The result is a semi-dry Junmai sake with exquisitely balanced acidic and umami flavours. This sake can be enjoyed at room temperature, chilled, or on the rocks. It pairs well with Japanese dishes such as sushi and other seafood dishes, and unexpectedly with salads, chocolate, and more. We recommend it as a sake served with meals. – Producers notes
