Recently, many sake varieties have high levels of caproic acid (ginjo aroma). While they are delicious and aromatic with the first sip, the flavor and scent can become overpowering from the second sip onwards, making them less suitable to pair with food. In response, we have developed a sake using yeast that produces lower levels of caproic acid and carefully selected sake rice. By combining the soft spring water from Mount Fuji with traditional brewing methods, we have created a sake that pairs well with both meat and fish dishes. Our sake is enjoyable whether served chilled or warmed, and its flavor deepens with each sip, providing a pleasant drinking experience with a smooth finish. Please take your time to savor our sake. It can be enjoyed cold, straight, or warmed.