This is a pure Junmai Daiginjo sake, meticulously brewed with a carefully selected sake rice that is highly polished (to a rice-polishing ratio of 50%) and fermented at low temperatures for an extended period using Ogawa yeast. The brewmaster and brewery staff put their hearts into crafting this sake. While bringing out the refined ginjo aroma of Ogawa yeast and the deliciousness of the rice, it is finished with the characteristic crisp and refreshing dryness of Kiritsubasake.

From KIRITSUKUBA JUNMAI DAIGINJO -KIRITSUKUBA official site-

The matured fruitiness that I expected from 'Kiri Tsukuba Daiginjo' is surprisingly restrained. The flavor carries a slightly pronounced acidity and a faint touch of sweetness. While not as sweet as 'Kiri Tsukuba Daiginjo,' it is still quite easy to drink, quenching the thirst and smoothly disappearing at the back of the throat. I found it unexpectedly less sweet, thinking, 'Oh, I thought it would be sweeter.' However, it can't be described as dry. It's not as dry as 'Michimori Junmai Daiginjo Dry,' for example, and is fundamentally fruity. With its richness in flavor compared to 'Kiri Tsukuba Daiginjo,' and a touch of sweetness kept in check compared to it, I even thought, 'Wouldn't it be suitable for a dinner gathering, much like "Kiri Tsukuba DaiGinjo" ?'