This sake represents the pinnacle of craftsmanship from Tokyo Port Brewery, made with organic Yamada Nishiki rice polished to 35%, using a blend of Yedo yeast and the new Tokyo yeast. The Yedo yeast, one of the oldest sake yeasts, was isolated in 1898, even predating the famous Association Yeast No. 1. The Tokyo yeast was developed in collaboration with Tokyo Biotechnology School and is derived from bees in Hibiya Park, making it a unique signature strain. It boasts an elegant pear-like aroma and vibrant acidity, gradually revealing a clear depth of umami and richness. A truly exquisite sake that is a must-try.