The reason why Ju Jing is focused on the savory [singlemon] wine is because it can complement the dishes and is the first choice for serving wine. sake is an important part of Japan's proud and colorful food culture. Now, it has become the target of everyone's attention by taking advantage of the global "Japanese cuisine boom". Authentic Chrysanthemum Authentic always pursues: free of tanginess, refreshing and delicious, but the wine is cold and soft and smooth in the mouth. It can be paired with any dish.

Authentic sake of chrysanthemum can not only induce the original flavor of "Japanese cuisine" that reflects the natural flavor of natural materials, such as soba noodles, sashimi, sushi, etc.; it can also wash away the residual flavors in the mouth of those dishes with rich flavors, making people feel refreshed. Therefore, the reason for its popularity is this.

The characteristics of authentic sake chrysanthemum is: the wine is fragrant and scented. It has a refreshing taste and strong alcohol. The water for brewing wine not only requires that it is clean and pure and has a good taste, but also requires that the iron content affects the color and taste of sake is very small. Upper water basically does not contain iron, but is rich in minerals such as calcium, magnesium, and phosphorus. These mineral components will become nutrient sources for various microorganisms such as yeast, promoting their healthy and powerful fermentation. Therefore, a "refreshing and delicious strong taste [spicy] wine" unique to fermenting with hard water is brewed. In addition, the new wine brewed with palace water will be further matured after summer, and the aroma is strong in autumn and the wine quality is also in good condition.