Kokuryu “Junmai Ginjo” has the imposing presence of sakes brewed in the Noto Toji style of western Japan. Its deeply mysterious flavor seems to come from the earth itself: rich, dynamic and welcoming. Despite being a Ginjo, this sake pairs best with hearty fare like braised meat, fish and root vegetables.
Don't overchill―best enjoyed at 50–60 degrees, or warmed to 105–115 degrees.