This comes from the beautiful area of Kyodo and is made from a local variety of rice called Omaci - a "pure breed". This is a spicy (think white peppercorns) saké with lots of mixed apple fruits on the palate. This is made by the only-known, non-Japanese born toji, Philip Harper.

Light and easy drinking sake named after Japan’s colorful koi fish that represent good fortune and have earned the nickname "living jewels."

Aromas of white grape, anise, and a hint of sweet rice. On the palate you will find citrus, white pepper, and fresh herbal notes with a long, clean finish.