This Junmai sake is crafted from Takane-Nishiki, a signature rice of Nagano Prefecture. The rice is polished using the traditional Henpei method, which carefully removes unwanted layers while preserving as much of the starchy core as possible. Though time-consuming, this technique yields a sake with a rich yet clear flavor full of umami. Expect notes of marzipan, plantain, and fresh palm leaves. When served chilled, it offers crisp acidity and a refreshing finish. When gently warmed, it truly shines—softening the acidity, adding weight to the palate, and revealing layered notes of cereal grains and dried longan.