Focused on using "Pure Ehime Prefecture" ingredients, this sake is made with Matsuyama Mitsui rice from Ehime, polished to an extreme 25%. Using pristine water from Mount Ishizuchi, brewing takes place in the cold of February, followed by a 30-day fermentation at low temperatures. The result is a refined Junmai Daiginjo with elegant aromas and a delicate, soft flavor profile. True to its concept as a sake for pairing with food, it avoids any overwhelming fragrance, offering a balanced and subtle aroma. Thanks to the slow fermentation process, the harmony between fragrance and flavor is impeccable, leaving a smooth, lingering finish that is truly pleasant to the palate.