Gently aged for three years to arrive at a most elegant flavor, smooth and complex. Not carbon filtered to retain the golden hue and the flavor depth that passing of time has created. Best served at room temperature, slightly chilled or slightly warm.


Rice: Koshi Hikari

Rice Remaining Ratio (Seimaibuai): 60%

SMV (Nihonshudo): +7.0

Acidity: 2.20-2.30

Amino Acid: 1.40-1.50

Yeast: No. 7

Water: Soft