KEIGETSU Gin-no-Yume Junmai Daiginjo 45

- Serve chilled (around 10°C) in a tulip-shaped wine glass to concentrate and enhance aroma while allowing smooth tasting flow.

- Present in a small elegant 30cl bottle on a gold or lacquered tray paired with minimalist porcelain cups for a refined aesthetic Japanese experience.

- Garnish drinks with a thin twist of yuzu peel or a single floating sakura flower petal for a subtle citrus or floral note and visual appeal.

- Pair with delicate dishes like seasonal sashimi lightly grilled white fish or tempura vegetables that don't overpower the sake’s finesse.

- Create a sake cocktail by mixing with chilled cucumber juice a splash of elderflower liqueur and a sprig of mint served over clear ice for a refreshing twist.

- Use the sake to steam seafood or chicken infusing a gentle umami flavor then serve the same sake chilled alongside the dish for a harmonious match.

- Serve during intimate occasions like a summer garden evening or zen-inspired tasting emphasizing quiet appreciation with simple pristine accompaniments.

- For a creative twist incorporate into a savory sake sorbet garnished with a pinch of sea salt and microgreens as a palate cleanser or dessert.

For optimal storage of sake maintain a cool temperature around 5°C to 15°C avoiding high or fluctuating temperatures that accelerate quality deterioration. Keep the bottle upright as sake bottles typically do not use corks so humidity is not a concern and upright positioning prevents excess air exposure.

Protect the sake from light exposure especially ultraviolet rays by storing it in a brown or green bottle away from direct sunlight; if the bottle is transparent or green keep it in its original outer packaging (box or paper) to block light.

Ensure the bottle is properly sealed—most sake bottles have screw caps or other airtight closures but avoid opening the bottle until consumption to prevent oxidation risks.

For unopened bottles storage in a dark cool place such as a refrigerator or a temperature-controlled cellar is preferred. For opened bottles reseal tightly and refrigerate consuming within a few days to a week to maintain flavor since sake is sensitive to air after opening.

Humidity control is generally unnecessary due to non-cork closures. Avoid temperature fluctuations or high temperatures to prevent undesirable flavor and aroma changes.