This sake is brewed using Hyogo Yumenishiki, a rice variety known for its rich flavor, and Miyamizu, the renowned brewing water of Hyogo, combined with a fragrant yeast strain. By polishing the rice to 60%, the sake retains the natural depth of the rice while achieving a well-balanced taste. Based on unfiltered, unpasteurized genshu, additional filtration, pasteurization, and dilution are applied to refine the sharpness, enhance the crisp finish, and tone down the aroma, making it an excellent match for a wide range of dishes. It is bold yet dry and clean, with a restrained fragrance that allows food and sake to complement each other sip by sip. Best enjoyed at room temperature to slightly chilled.