The previous specification was Daiginjo. After becoming an all junmai brewery, it became a junmai daiginjo. Compared to Daiginjo, the taste is clearer and juicier, and I feel that it has become more pronounced.
The acidity is typical of a sake yeast yeast yeast, and it certainly can be served at any temperature. The expression changes whether it is cooled or warmed.
I bought a bottle of this brewery's Gohyakumangoku, which I've recently become addicted to, because I wanted to get a sense of its gas. Even after the gas is released, the elegant taste continues.
The malted rice is made differently than usual, and the fermentation is long and brewed. The acidity is milder than usual, and it feels a little heavy.