After the founder returned from France, he applied wine aging to sake and released it in 1975. At the time, it was the most expensive sake in Japan, which was a turning point for the brewery. It was also the first in the industry to use the now-common expression “Daiginjo”. At that time, a label with a dragon stamped in gold foil was used on the sake bag used to press the sake. Neither sweet nor spicy, it is soft on the palate and enhances food with its aroma and balanced taste.

This is a very rare sake, where a limit on the number of purchases per customer in Japan is imposed.