Nama-hashiroshi brewing is a traditional brewing method that has been handed down since the Edo period (1603-1868). It is a traditional sake brewing method in which lactic acid bacteria are naturally cultivated over time, and is brewed with the aim of passing on the technique. A fusion of the best modern sake brewing rice "Yamada-Nishiki" and the traditional technique of "Namahashidashi Brewing". We recommend this junmai sake, perfect for sake connoisseurs. This sake can be enjoyed at any temperature, from chilled to heated, but the three-dimensional expression of the sake that appears especially when heated is a must-try. It is a perfect match for grilled fish, sake snacks, and oden.