We make our junmai ginjo young and fresh. The bottle naturally contains some carbonic acid gas, an antioxidant made in the process of fermentation.
Pouring back and forth from one cup to another cup releases gases and makes the taste softer. Warming also matures the flavor.
Please try heating or aerating the sake as described, and pairing it with various foods.
To make a 1.8 litter bottle of sake requires rice from approximately 3 square meters of field.
It would make us happy if you can feel the charm of a Japanese rural scene from drinking our sake.