Rice: Gohyaku-man-goku Water: soft water Yeast: G9NF Nihonshu-do (SMV): +4 Acidity: 1.3 Amino acids: 1.2 No sulfites. No preservatives. Serving temperature : Serve chilled, at room temperature or luke-warm. Tasting Notes: The forward floral nose, creamy and nutty with mushroom, lemon, herbal notes, this Sake has multiple layers of flavor, buttery, lemony, rich on palace, smooth and pleasant umami. Food pairing: Braised pork belly (Buta no kakuni), Stuffed clams, Stuffed mushrooms, Sole meuniere, Buttery Salisbury steak, Pasta Bolognese Champignons Sauvages au Madere – Umami-rich dish of wild mushrooms, sweet shallots and Madeira needs an equal umami-rich Sake with rich layered flavors. Saffron-based Paella – With its floral, spicy shellfish and saffron flavors, the paella is a ricebased star which needs a strong flavored complex Sake with richness on aromatics and yet soft on the palate. The Junmai Ginjo has the complexity to stand up to the multiple layers of spice and earthy flavors of the dish, and still be satisfyingly approachable on the palate. Kirinzan Shuzo is located near Mt. Kirin (= Kirin-zan) in Tsugawa where beautiful rivers run through. Kirin, a mythical creature much like a flying unicorn, is believed to bring about happiness. The producer won gold medals at Japan National Sake Competition in 2016, 2014, 2012, 2009, etc.