This sake is made from rice grown entirely in Tokyo, and is made with "Edo" yeast. It is a re-imagination of a premium sake made in the Edo Period (1603 to 1868) It's refreshing high acidity style is reminiscent of wine, with its mature plum flavours.
Recommend drunk chilled. Taste a bit like fruit vinegar, good paired with Papillote fish. Halibut and Tilapia are also a good choice.