Aged at low temperatures within the brewery for four years, this sake offers a rich umami and deep aroma from the yamahai method, along with a crisp acidity that complements rich dishes from any cuisine—whether Japanese, Western, or Chinese. It has a pale straw color and aromas of spices like nutmeg, star anise, and cinnamon, along with dried raisins. On the palate, you'll notice brown sugar-like sweetness balanced by youthful acidity, with a mellow complexity developed through aging. The finish is robust and long-lasting. Enjoy it at room temperature or gently warmed to around 40°C.​