Region: Nara
Rice Variety: Gin no Sato, Gohyakumangoku, Hitogokochi
Type: junmai taruzake (cask sake)
Polishing Rate: 70%
ABV: 15%
Ingredients: rice, water, yeast, kōji
Brewing: yamahai slow ferment, 7 day storage in cedar casks before bottling
Serving Temperature: room temperature to lightly warmed