You can see cute black woodpecker, which is the resident bird in Hokkaido, on this sake. It is made using the underground water of Mt. Taisetsu as Shikomi-mizu (water for brewing sake for fermentation mashing process). It's stored in Nama, then heated up only at the bottling stage, so you can enjoy Nama flavor, which tastes fresher and livelier. It is better to have it in chilled. Recommend paring menu are light taste dishes, such as oyster, salt-grilled fish, tempura.