This limited Daiginjo has been made entirely by hand, from rice washing to hiire (second heat sterilization). It has soft acidity and is a silky sake with a nice mouthfeel. You can feel a smooth going down and elegant, sweet aroma. The label features an "annual solar eclipse," symbolizing "special sunshine." It is recommended to serve well-chilled, using rounded vessels to enjoy the aroma. It pairs well with marinated octopus with herb flavor, Vietnamese fresh spring rolls, and thinly sliced white-fleshed raw fish with citron-flavored ponzu vinegar.