The nose on this International Wine Challenge (IWC) Champion sake is a unique collection of melon, berry, straw, bread, lemon, stone fruit, and rice aromas. Smooth, round, crisp, and dry, this sake is made with Yamadanishiki milled to 50%, which technically makes it a Daiginjo, or just a world class Junmai Ginjo. Very clean, very smooth, very crisp, and dry, this sake appeals to those who say, “I only like dry sake.” Look for an array of flavors like apple, young strawberry, blood orange, blackberry, pomegranate, cherry, Hawaiian sweet rolls, sweet tomatoes, and brown rice flavors on a shibumi aka astringent flow that is crisp and dry, with a flinty finish. This is a very wine-like sake that has tantalizing acidity and lots of flavors that excel in a white wine glass.