Premium Yamada Nishiki rice is only polished to 90% remaining, giving the sake dark and savory notes, balanced by bright aromas of freshly cut herbs and prominent acidity. The sake starts with full-bodied rich umami and ends with refreshing apple and rice bran acidity.

In this unique expression brewmaster Rumiko Moriki has decided to craft a sake with minimal intervention after brewing, the result coming out brash and alive from the bottle. The older kimoto method is employed to give the sake depth and acidity, only the initial fresh run of sake is taken during pressing (arabashiri), the liquid is not fined or filtered by carbon to preserve its unique character, (muroka), it is left at cask strength without water dilution (genshu) and finally skips the step of pasteurization to give the sake brightness and lift (nama).