Junmai Daiginjo ”Shichiken Kinunoaji“ to enjoy summer (Yamanashi Prefecture)
Junmai Daiginjo “Shichiken Kinunoaji” has a moderate fruity aroma and a smooth mouthfeel, and has a strong umami and acidity that makes everyday cooking even more delicious. Adding algae salt to boiled edamame and combining it with sake will increase the umami of edamame and sake, and you will want to enjoy more sake.