The Omachi rice used as the raw material is characterized by its rich fruitiness, like tropical fruit. The addition of the "nigori" sweetness gives it an even thicker flavor. This sake is outstandingly drinkable. Furthermore, it is the sharpness of the flavor that is felt at the end. In addition, the natural lactic acidity of the Bodai yeast brings a strong acidity and liveliness to the flavor. The combination of Omachi and nigori (nigori rice) makes this sake full of freshness and flavor. The natural lactic acidity of the Bodai yeast gives it an excellent sharpness.