Clear with a tinge of yellow straw in color, the sake opens with a nose reminiscent of dirty vodka martini with a subtle sweetness all in a good way. Medium viscosity, the palate expresses a combination of smokiness, steamed rice, and melon (think cantaloupe and honeydew). Finish is extended and dry. Using active natural micro organisms such as lactic acid bacterium this Yamahai Junmai has been fermented and processed with a great deal of effort.