Alcohol %: 17% to 18%
Raw materials: Rice, Koji (Koji mold) and Distilled alcohol
Sake Rice: Yamadanishiki (produced in Yokawa, Hyogo, 特A地区 (Special A area), Japan)
Seimai Buai (Milling ratio): 50% or less (slightly changes depends on s, 50% or less remaing)
Aging year: 10 years and more (in the bottle, under cool temperature)
Tasting note: Elegant and rich flavour, sweetness of rice like caramel and brown sugar origin from long aging, smooth and fine touch like velet, splendid and complicated taste, dry, full body.