This is a pasteurized Junmai sake made with Yamadanishiki rice using the Kimoto method of brewing that was first used in 2015. The Kimoto method is an even older brewing method than Yamahai, in which yeast is cultivated under acidic conditions by mashing rice and water together to create a lactic acid fermentation process that incorporates natural lactic acid bacteria. The yeast that survives the fierce competition for survival produces a flavor characterized by strength and a thick core, with a crisp, sharp finish.