We used Yamada Nishiki rice, polished down to 35% over 4 days and nights, to make the koji, and brewed the sake at a low temperature of around 10°C for about 35 days. To bring out its smoothness and umami, we carefully aged it in an underground low-temperature storage.
SMV: N/A, Rice: Yamada Nishiki, Polishing ratio: 35%
720ml · ABV 14%