The mash brewed with Yamahai yeast ferments vigorously until the end, drawing out the umami flavor from the rice. The involvement of microorganisms also contributes to the formation of complex organic acids, resulting in a sake with a core that can withstand aging. It features a delicate fragrance from the No. 7 yeast, umami with a mineral feel extracted from the hard Gohyakumangoku rice, a rich range of flavors thanks to its high acidity, and a clean finish.
The aroma is mild, with subtle fruit notes of white peach and banana, combined with a butterscotch-like aroma of grains, cinnamon, lactic acid, and a hint of caramel. The finish is light and sharp. As a new sake, it has a subdued sweetness immediately after opening, but the acidity and minerality are stronger. It has a refreshing taste when served chilled. As it warms or comes into contact with air, the volume gradually increases, resulting in a moderate flavor. This year's sake is bottled undiluted. The body is lighter than usual, making it a delightful sake to enjoy. It is recommended at a wide range of temperatures, from chilled to warm. It complements the rich flavors of seasonal ingredients such as yellowtail and daikon radish, oysters, and magnolia leaf miso.