This sake is brewed using organically cultivated rice (i.e. without any chemical pesticides or fertilizers) called Isehikari.
Isehikari is a marvelous rice plant found in Kanda, Ise Jingu in 1989. While all other rice plants were destroyed by 2 typhoons that hit Ise Jingu, Isehikari remained intact. Hence, Isehikari is also called "God's rice".
Kimoto-kei shubo is used to make the yeast starter (shubo or moto). This method allows lactic acid bacteria occuring naturally in the sake brewery to propagate itself over the course of approximately 3-4 weeks. This process is highly labor-intensive and time-consuming and requires lots of skills and experience. The result is a sake with bold character and rich umami flavor due to lactic acid and other components created by lactic acid bacteria.