It is a pure rice Daiginjo of "Aiyama", which is very popular, has a limited production, and is rare.
The unique sweetness and sourness gives the taste.
Since 1890, he has been making sake at the foot of the northeastern mountain in Yamagata City. About 17 types of rice used, 22-70%for rice polishing, 19-66%koji, and Japanese sake levels, such as sake degree -30-+20.
