An extraordinary saké in a league all its own. This exquisite Kimoto-style saké is ever so gently Shizuku (drip filtered) finished. Only select years of the highest quality qualify for the Myoka Rangyoku series, pushing the boundaries of what will become a true masterpiece saké. The saké cellared for at least 4 years, evolving into a rare complex, rich, full-bodied Dai Gingo.

Food: Rich cuisines, game, fowl, smoked fish, complex pastas