Niigata's representative Koshi-hikari locally grown rice under special cultivation. The chewy nature of the rice makes it difficult to make koji. The sake had little flavour just after pasteurization, but as time passed, it became fuller and more Umami. The sake has a crisp appearance with a savoury tone characteristic of kasumi (Hazy)-Sake.

Crisp yet savoury, chewy and becomes fuller and more umami as it rests in the glass.

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