This freshly made untreated sake can be enjoyed in the winter season from October through March. This untreated sake has a firm and stable flavor that highlights the balance between taste and aroma.
| Alcohol | 19.0% |
| sake meter value | +5.0 |
| acidity | 1.3 |
| amino acid | 1.4 |
| koji rice used | Yamadanishiki |
| brewing rice used | Koshiibuki, Gohyakumangoku |
| rice-polishing ratio | 60% |
| yeast | Kyokai No. 701, M310 |
Seasonal & limited production.
Numerical values, such as alcohol percentages, may vary.