This Ginjo has a slightly fruity nose with hints of citrus and persimmons. Kikusui has a confidently smooth beginning with a gradual thickening viscosity that ends in a slightly salty aftertaste. Dry, sharp and smooth according to most, this Ginjo sits well in the mouth and will tease you with sweet fruit tones and a dry finish. Kikusui is fermented at a low temperature longer than most Ginjos to rid the sake of the sometimes “heavy” characteristics of a Junmai, thus giving it an overall light and dry complexion. Gin and vodka drinkers will enjoy. Suitable for light and stronger flavored dishes such as dim sum, chicken/pork with mild spice, creamy cheeses and fresh fruits.