17% | 720ml
A daiginjo-grade sake that is made with high grade yamadanishiki rice, which was polished for 72 hours, yielding a rice polish ratio of 35%. It was made using a yeast strain originating in Kizakura to give the sake a floral aroma. It is fermented for more than 30 days at a temperature that is less than 10℃.
The medium-dry sake has an aroma of jasmine, and rich with fruity flavours. Pairs well sashimi and white fish.