"Bold and beautiful, Mizuho is carefully blended from a mix of 5- to 8-year-aged Junmai sake giving a silken texture to the stout soy and umami flavors of the sake. Particularly good with rich dishes like uni, toro or Hyogo’s local specialty of Kobe wagyu beef. Made from 100% Yamada Nishiki rice produced exclusively for Kenbishi. This is a rich and savory sake that brings a suitcase of umami to the party."