Brewed by Matsuura Shuzo in Ishikawa Prefecture using Dewasansan and Gohyaku Mangoku rice milled to 65%. Fermented with Kumamoto yeast. This is a chokara (super dry) style sake, known as Onigoroshi—“dry enough to kill a demon.” 

Pairs well with smoky grilled meats, miso stews, daikon, and river fish. Serve slightly chilled.