With over 140 years of history, Uijin uses both the local sakanishi rice and spring water from Mt. Aono and produce the sake using the most traditional method.
“Uijin Genshu” has not been diluted using any water hence it has a rich, dry favour with a long tail of after-taste. Layered yet complex.
Rice：Sakanishi
ABV: 19%
Best serving ways: Chilled, On the rock or room temperature
Best pairing cuisines: Yakitori, steaks and any foods a bit more heavy in favour.