This sake is brewed using the kijoshu method, a rare technique in which part of the brewing water is replaced with sake from the previous year. Only about 400 bottles are brewed annually, and half of the batch is reserved to be used as the brewing base for the following year. This creates a sake that carries a sense of time, heritage, and continuity—each vintage literally builds upon the last. It is made with this year’s Shimanes's Nitamai-grown Taichu No. 65 rice along with sake brewed from Taichu No. 65 the year before. The result is a rich, sweet-style sake with deep flavor concentration. Annual production is extremely limited, with only 200 bottles released to the public. Its mellow sweetness pairs beautifully with sushi, sashimi, and other delicate seafood dishes.