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It has the dry, sharp flavor of Hachitan-Nishiki, but with a firm lingering rice flavor. The Setouchi tradition of the "soft water brewing method" is used to grow koji rice well, giving this sake a mild but lingering flavor range that is appealing. Perhaps it is because it is made in the port town of Nigata, but strangely enough, it makes me want to pair it with fish dishes. You can eat and drink as much as you like with "Houken" and yose-nabe (a type of hot pot) made with light fish from the Seto Inland Sea. You can also enjoy white sashimi with just salt and citrus fruits. The simple flavor and meatiness of the fish and the lingering taste of "Houken" are a perfect match.
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