The Green Dragon is is a blend of current and older vintages (Aged 2 to 3 years of the same sake) to create more complexity, character, depth, and body. A sake built for connoisseurs and adventurous drinkers. Best at room temperature (15 degrees in Japan). Goes well with a wide range of dishes like fermented food and dishes using lots of spices, mushroom nabe, beef Wellington and steak tartare.

Rice polishing: 65% / Rice variety: Gohyakumangoku, Koshiibuki / Alcohol: 15.5% / SMV: +5 / Origin: Hyogo