This very limited sake layers the rare sweetness created by kijoshu (a technique that uses sake instead of water during the final stages of brewing) with the bright acidity of the bodaimoto process (an ancient method of developing a yeast starter through natural microbial activity), all supported by the mellow elegance of heirloom Omachi rice. TASTING NOTES: Aromas of baked apple, plum, and ripe melon lead into a velvety palate of stewed fruit, custard, and gentle umami. The finish is long and indulgent. SUGGESTED FOOD PAIRINGS: Mature cheeses, charcuterie, tapas, barbecue, grilled steak, and foie gras.