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Both the rice and koji are from Akita Prefecture (rice), and 100% of the rice is from Kyokai Shinko. The yeast used is Kyokai No. 6, Shinsei yeast. The fermentation vessels are also labeled as wooden vats (No. 37 and No. 38). That's a lot of attention to detail.
When you taste it in the mouth while it is still stored in the refrigerator, it is very rough. It has a fruity taste with a hint of bitterness, like grapefruit. It is not a taste that can be resolved in one word, "refreshing," but it is certainly a beautiful taste. It even has a slight bitterness to it, yet it has a bottomless sense of clarity. Even leaving aside the fact that it is drunk cold, the freshness is amazing, as if citrus fruits were squeezed into natural water. I am amazed that this is done using the sake yeast yeast. It was delicious!
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