Fancy fragrance with greate mellowness is found in this special junmai daiginjo. After soft and sweet flavor,fine acidity will appear and brings smooth ending. Best rank (Toku A Rank) of yamadanishiki is used and are no pressure is given when pressing. Two kind yeasts are used (KAI and 1801) to express the fancyness. beef,foie gras, toro ,and uni are recommended for paring.