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Yamada Nishiki from Shijimi Town, Miki City, Hyogo Prefecture is polished to 30%, and Ishimoto Shuzo is crafted with the utmost of its expertise, then carefully aged at a low temperature of 1°C for about two years. Long-term fermentation and aging at low temperatures fully brings out the individuality of the raw rice and the dignity of the daiginjo sake. You can enjoy it at any temperature range, but lukewarm warms around 40°C are especially recommended. Enjoy the lingering finish that gently fades while savoring the umami