Kisoji Junmai Ginjo Spring Nama is a dry and elegant sake, more reserved than typical Spring Namas. It has a mineral, woody structure with subtle strawberry-banana notes. Brewed at one of Japan's highest breweries, nearly 1000 meters above sea level, this mountain sake is perfect for cold-weather foods like roasted meats, stews, and curry rice. Despite its dryness, it retains hints of fruity 'nama-ka' aromas. The brewery is managed by the husband and wife team of Naoko and Shinichi Yugawa, with Naoko as president and koji maker, and Shinichi as the brewmaster. This sake presents a delightful paradox of serious structure and fruity undertones.