The ayu masamune (ayu fish) raw sake we had at "Cuisine and Sake and Tomato and Thanksgiving" near Niigata Station was very fruity!
The o-tenshio-sakiori (salted fish) was also very tasty and went well with all the sake.
It has a strong carbonation and sweetness that I think would accentuate a drinking party with more sake. It is not enough to be a dessert, but it is a good sake to let you know where you are at when you are having a meal or when you have had too much to drink.
Medium-high alcohol. The slight fruitiness and sweetness on the palate is followed by a rush of alcohol that makes you want something to snack on, and as a result, you keep drinking more and more of it.
Low alcohol, sweet fruity. It crosses my mind that if you are going to drink this, you might as well be tipsy. Where does the identity of sake reside? This is a bottle that makes you think.