“Mizuho” is aged for 2 to 8 years before bottling. This creates a medium-to-full bodied sake that is rich and flavorful, yet also maintains a soft depth whose enjoyment increases with every sip.

Pair with sea urchin (Uni), salmon eggs (Ikura), oyster (Kaki), Kobe-beef, cream cheese, blue cheese, chocolate, nuts, and raisen butter.

Polishing Rate: 70%
Rice Variety: Yamadanishiki (Special A)