It is made by blending "Arabashiri" and "Hitoshi" in a perfect ratio and aged at a low temperature for a certain period of time after being heated in a bottle. The hi-ire process gives the sake a subdued aroma, and the sweetness from the rice is matched by a pleasant acidity, resulting in a smooth, easy-to-drink taste with a sharpness. From the Goto Sake Brewery website
Sweet and mild on the palate. The sweetness lingers, but it doesn't seem to stay on the tongue forever. According to the restaurant staff, it goes well with meat because of the fire-roasting plus the taste of the rice.
Hot sake of Chiketsuru. The smell of alcohol is strong when heated, though it is hard to tell with cold sake. When served with something else, it has a delicious flavor that makes you drink more and more.
Hot sake of Ryusei. The alcohol taste, which is unique to hot sake, is weak, and the sweetness is also well felt. The impression is that it is an easy-to-drink hot sake.