This sake is brewed using the unique “Sugiyama-style” technique, a rare and intricate method passed down by only a few breweries in Kanagawa Prefecture. The method was developed by Dr. Sugiyama, a fermentation scientist from the University of Tokyo, known for his unconventional but meticulous approach. He aimed to fully saccharify the rice and cultivate pure yeast strains to create sake that stays strong and stable over time. His process includes a hybrid of traditional yamahai starter with carefully timed lactic acid additions, as well as techniques like highly koji-covered rice (sō haze) and precise steaming methods. Initially, the freshly pressed sake was intensely aromatic with muscat-like notes. After eight months of aging, it has transformed into a sake with soft citrus aromas, rich body, and mellow acidity. It delivers a juicy sweetness from the rice and finishes as a dry, yet deeply satisfying brew.