This is the sake that is most often served at the dinner table among all the sakes produced by Matsui Sake Brewery. We pursue the deliciousness that can be achieved through the brewing process, not just the rice polishing ratio.The average fermentation period for pure rice sake is said to be around 25days, but this sake is fermented at a low temperature for an additional 10days (average about 35 days). This gives the rice a rich flavor and a lustrous aroma. The unique feature of the "Iwai" rice, which dissolves easily in the mash, is that the flavor changes depending on the time. No filtration is performed, and depending on the timing of bottling, the rice components may remain in the bottle. You can enjoy the refreshing ginjo aroma and overflowing umami. It has a rich rice flavor and ginjo aroma. It is recommended to have disheswith a strong seasoning. It also goes well with dishes with a strong flavor such as cheese and butter. Examples of dishes that are recommended include escargot butter, sole meuniere, and simple antipasto with cheese and prosciutto.