The sweetness and sourness of the yuzu fruit, as well as its aroma, can be enjoyed. "Yamahai Sake" is a traditional method of brewing sake using only rice and koji fungus. In the typical brewing method, yeast is added with water to promote fermentation, but in Yamahai Sake, a large amount of rice koji is used to naturally ferment the mixture. As a result, the fermentation process is slower, leading to a sake with a rich and mellow flavour, a distinct umami taste, and a fragrant aroma. By using the Yamahai Sake, the liqueur also has a rich and mellow flavour. It is recommended to drink it on the rocks or chilled straight.