Contemporary rendition of old kimoto style, achieved through careful blending and aging. Soft yet poised at first sip, then body and flavor depth—all enhanced by a subdued, elegant aroma. A masculine daiginjo expression.
Charcoal-grilled sliced filet, abalone steak, uni, caviar, the richer cuts of tuna, and, surprisingly, goat cheese. Delicious from a burgundy glass.