This brilliant sake is made with the ginjo-tsukuri brewing method and uses rice that has been polished to 50% and prepared in the same way as that employed in the daiginjo sake process. After many production trials, success was achieved by carefully selecting yeast that matches perfectly with premium California rice and the water in Berkeley, California to impart a bold and floral aroma. Fermentation is meticulously carried out under low temperature, resulting in a wonderfully balanced combination of fragrant ginjo aroma and the fresh taste of draft sake.