Only release three times in a year, Grand cru of Yamadanishiki.

Akizu area in Hyogo prefecture is well-known as the best rice field to produce Yamadanishiki. There is a grade for rice, and most of the Yamadanishiki produced in this area receive AAA rank, which is the highest. This label is produced by using the Yamadanishiki produced in the specific rice field in Akizu area, which is called “Furuya”. The top note is gently fruity like melon, green apple, and slightly peach. It’s sweet, but the sourness wraps it, and gradually bright bitterness shows up. The transparency and clean finish are the beauty of Sake.