Polishing Ratio: 58%
Hakusan water (medium hard water), which is the groundwater of the brewery, is pumped from about 200 meters underground and used in all parts of brewing. Although it is produced in small quantities with about 500 stones produced, they are particular about "hand-made brewing that cannot be expressed in a mass-produced brewery, and sake brewing that does not allow any compromise by hand."
You can feel the rich flavour of rice in the sake reminiscent of the water of a river flowing through the mountains.
First impression of the sake is a light taste. Emphasis is placed on compatibility with food and the scent is mild. Aged 1 year before release, it produces a robust flavour. The sharpness and sourness cleanses the palate & mouth. Simply put, it's a beautiful dry sake that you will not get tired of drinking everyday