The brewing water uses "super soft water". Here is the flavor and sharpness of rice brought out by long-term low-temperature fermentation technology.

Part of the brewing method is Nanbu-ryu (Iwate Nambu Toji). Uses Ginginga, a suitable rice for sake brewing in Iwate Prefecture, which goes well with Nanbu style. It is a pure rice ginjo that has a gentle scent with a hint of sweetness that drifts elegantly, is soft on the palate, has umami, has a sharpness, and flows smoothly down the throat.