The color is a slightly deep amber-gold, and the aroma is gentle and subdued. The sake delivers a rich umami flavor from the rice, yet it is balanced with a sharp acidity and a clean, crisp finish. For warming, it’s best to heat it quickly to around 55–60°C. Among the contract-grown rice from local farmers, Gohyakumangoku is the most widely cultivated. Although it’s a hard grain, it has a large shinpaku (starchy core), making it ideal for koji production. While its hardness can make it more difficult to draw out flavor, with strong koji and proper fermentation, it dissolves well in the mash, resulting in a sake with a full and satisfying body.