The nose
Complex and layered aromatics of white peach, ripe pear, yuzu peel, and jasmine, underpinned by subtle notes of almond, steamed rice, and a faint lactic nuance. As it opens, hints of honey, fresh herbs, and white pepper emerge, reflecting the precision of the assemblage.

The palate
Silky and expansive on entry, with a seamless flow across the palate. Bright acidity frames flavours of stone fruit, citrus zest, and gentle rice sweetness, followed by savoury umami depth and a delicate saline touch. The texture is supple yet structured, showing remarkable balance between freshness, richness, and precision.

The palate
Long, elegant, and finely tapered. Lingering notes of citrus oil, soft spice, and mineral clarity leave the palate refreshed rather than weighted.

AT DIFFERENT TEMPERATURES

Lower temperatures. Reishu. 冷酒

From 1-2° and above
Definitely tightens the Sake up. Starting from 1°/2° and above is a subtle play of textures, with an element of gentle soft fruitiness – stone fruit, cherry.

Higher temperatures. Kanzake. 燗酒

35-37°C Hitohadakan 人肌燗
Sensuous. Immaterial and fluffy, gets back together through the aftertaste. Candied almonds.

45°C Jokan 上燗
Amazingly soft. The viscosity and silky texture are fusional. Mint, aniseed, camphor.

55°C Tobikirikan 飛び切り燗
A glorified character of rice. Rounded, thicker and grainy. White pepper.