This sake is brewed with a naturally occurring flower yeast discovered from local Kawazu cherry blossoms in Kanagawa. Everything in this sake—from the rice (Kinuhikari grown in Ashigara), to the spring water from the Tanzawa Mountains, to the cherry blossom yeast—is sourced exclusively from Kanagawa Prefecture. It truly is an “All-Kanagawa” sake: Ryo. The flavor is softly sweet with a smooth, rounded mouthfeel, finishing with a clean and refreshing aftertaste. Delicate and elegant, this sake showcases the beauty of local ingredients and craftsmanship.