Junmai Ginjo, a new addition to our Shoryunomai series. This sake is made by polishing up to 50% of the miraculous rice "Isehikari" born in Jingu Shinden of Ise Jingu and "Hidahomare" from Gifu. The fragrant sake is easy to drink. It has a little acidity to make it go well with cooking. Recommended served lightly chilled (not too cold) or at room temperature. If the sake has aged for six months, lukewarm kanzake is also suggested.