100% Yamada-Nishiki, the best sake rice, is used. The rice is polished to 40%, and the ginjo brewing process is carried out to induce slow fermentation at a low temperature, during which the same polished steamed rice and rice malt are added in small quantities until a total of 10 stages are reached. The sake is then carefully brewed, taking more than twice the normal number of days of unrefining, while adjusting the sweetness. Please enjoy the mellow taste and aroma of Ozeki's excellent product, which can be called a sake version of noble rot wine.