TYPE: Junmai Ginjo Genshu. Genshus are richer, more rustic Junmai sakes made without added alcohol.

MILLING: 59%

RICE: Miyama Nishiki and Hitogokoch

ALCOHOL: 16%

SERVE: Cold (50-60F) Or Warm (95-104F). Mrs. Wakabayashi says its best gently warmed to 100F, called Nurukan. It’s not as hot as Atsukan, but you can still feel the warmth of Sake.

FLAVOR PROFILE: Light with a mild sweetness and crisp finish. Citrus and plum dominate at colder temperatures. When warmed, rich flavors like banana delight the senses. Its versatile enough for every course, but does best with fried dishes, tempura and fish.