This Junmai Ginjo sake is carefully brewed with Association 9 yeast using Yamadanishiki rice from Hyogo Prefecture (60% milling ratio). The pressed sake is heat-refined and bottled for storage, then after a period of maturation, it is reopened in tanks, heat-refined and bottled again. The ample maturation period and double fire-quenching gives it a subdued aroma and flavour.