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A masterpiece crafted with the dedication and outstanding artistry of the master brewer

A premium variety of sake rice called Yamada Nishiki is polished to a ratio of 40% to prepare the daiginjo-moromi mash during the coldest period of the year. The sake is brewed at low temperatures with a long fermentation time of nearly 40 days. This daiginjo is created with utmost attention to detail in the processes from washing, soaking, steaming, koji-making, mashing, pressing, and to the final pasteurization of the sake. The toji (master brewer) dedicates his outstanding artistry to the hand-crafted brewing process with considerable care. This sake is characterized by the fruity aromatic profile reminiscent of apples and pears coupled with a sweet flavor that melts away in the mouth.