Detailed tasting notes: made from one third Nikomaru rice produced in Iki and two thirds Mishima-Hadaka six-row barley from Nagasaki, white Koji is used, before normal pressure distillation. Filtration is reduced to preserve the flavours, and maturation takes place in enamelled stainless steel tanks.

Serving suggestions: to be enjoyed as is or with hot water, oyuwari.