Made using water from the Yabe River, combined with Yamadanishiki and Omachi high-grade rice polishing down to 45%. This sake utilized slow fermentation in low temperature. It is soft and crisp, also rich and fruity. Goes well with a wide variety of Japanese cuisine.

Rice polishing: 45% / Rice variety: Yamadanishiki 60%, Omachi 40% / Alcohol: 14-15% / SMV: +1-3 / Acidity: 1.2-1.4 / Yeast: Proprietary