Using Yamada Nishiki rice from Hyogo’s Yoshioka (Special A district), polished in-house to 35%, we crafted this Junmai Daiginjo using the traditional kimoto method. After five years of aging, this sake has developed a refined, mellow character with a dignified presence. This product is the result of a five-year project by Soyu Sake Brewery to create the ultimate aged kimoto sake. While maintaining the delicate and light qualities characteristic of Soyu's kimoto brewing, it also offers the depth and complexity that comes with five years of aging.