The "Maboroshi Junmai Daiginjo" represents our brewery's rich history, meticulously crafted using predominantly manual methods and featuring the renowned apple yeast discovered from apple skins in 1940, known for its exceptional qualities of aroma, fermentation power, and refreshing acidity. In the crucial koji-making process, which significantly impacts the sake's flavor, we extend the usual 48-hour duration for creating a Daiginjo sake to over 52 hours, resulting in a deeply flavorful and aromatic sake.