This daiginjo-shu is made using an abundance of top-grade Yamadanishiki rice polished to 30%, and brewed with the skill and sensitivity of the brewery's staff. The sake is matured at room temperature (1°C) for approximately two years to fully develop its flavor and depth before shipping. It is characterized by a dignified ginjo aroma, a delicate and clean taste, and a lingering aftertaste that returns after drinking. We recommend drinking it cold or, despite being a daiginjo, lukewarm.