Gohyakumangoku and Yamadanishiki rice polished to 55% are used. The refinement and crispness typical of Koshinokanbai can only be expressed by using rice made from rice suitable for sake brewing, which has been used for many years and whose characteristics are well known, and by aging it at a low temperature in the ginjo process. For those who have never tasted sake before, this junmai sake has a light, easy-to-drink, non-fatiguing flavor, while still allowing the sake's rice flavor to be easily appreciated. It can be enjoyed at any temperature, but is especially recommended at around 10 degrees Celsius.