This high-quality Daiginjo is made with top-tier Yamada Nishiki rice from the special A-ranked Tojo area in Hyogo Prefecture, polished to 40%. Only the "nakadori" portion, considered the most balanced part of the sake pressing, is used for bottling. It features a ripe fruit aroma and a rich, full-bodied flavor. The sake offers a beautiful ginjo aroma and a soft, expanding umami, with a robust yet refined taste. The delicate and elegant flavor unique to nakadori shines through. It pairs exceptionally well with dishes using white sauces, such as quiche, potato gratin, cream stew, and sea urchin.