It blends the traditional yellow koji with "white koji," used in the production of shochu. Aiming for a "Rice Wine" style that complements both Japanese and Western, formal and casual occasions, the brewery has crafted a sake with a refreshing acidity. It has a light, white wine-like taste, making it approachable to those unfamiliar with sake. The invigorating acidity comes from the citric acid produced by the white koji and the malic acid produced by the yeast. It has a gentle aroma of rice and a subtle sweetness derived from rice, followed by a clean and crisp finish, with a lingering hint of a slightly sweet rice fragrance in the nose.