Time Machine," which recreates the sake brewing process of that time with reference to documents from the Edo period, has an astounding acidity, amino acidity, and sake level compared to today's orthodox sake. That is also why, already at the freshly squeezed stage, it has a pale amber color reminiscent of old sake that would be five to ten years old if it were made in the normal way. The aroma, which is somewhat reminiscent of Mitarashi dumplings when it is new, changes with time, and with the addition of elements such as dried grapes, figs, and Nara-zuke pickles, you can enjoy a complex aromatic competition. It goes well with salty dishes as well as desserts.