This is an undiluted (genshu) Junmai Daiginjo brewed with top class Yamada Nishiki rice from Hyogo Prefecture, its home ground. Yamada Nishiki rice does not break even if polished to a high degree. After steaming, the rice has a high water content and is very elastic, so that it can produce outstanding koji. Especially when the koji-making process takes longer than 50 hours and is carried out for a long time at high temperatures, Yamada Nishiki shows its strength. When the 3rd generation president and brewmaster of the Nakao family discovered an apple yeast, for making sake after experimenting with 2,000 sources of yeast, it was this product that he made. It was served at the Imperial Palace for the Emperor’s New Year’s celebration for three years and received a gold medal at the Japanese National Sake Competition. It is soft and billowing, yet powerful and full.