In a nutshell:
A premium fresh and fruity medium bodied sake from Akashi-Tai in Osaka Bay.
Junmai Daiginjo are among the most expensive sakes because the rice used is milled to leave no more than 50% remaining which results increased elegance and delicacy of flavour. Top quality Yamadanishiki rice from the local Hyogo prefecture is used as well. Bottled undiluted it's full of citrus melon and fruity notes and makes a superb sake to drink by itself, or as an accompaniment to shellfish, sushi and sashimi. It's best served nicely chilled.