One of Niidahonke’s signature sakes, brewed with naturally cultivated rice grown by contracted farmers and only lightly polished. It offers an exceptional balance of rich umami and sweetness from the rice, rounded out by a clean, tightening acidity. While most sake is made using the standard "sandan-jikomi" (three-step fermentation), this sake uses Niidahonke’s original "kumi-dashi yondan-jikomi" method. Part of the fermenting mash (moromi) is drawn into a separate tank, where steamed rice is added and saccharified, then returned to the main tank. This unique method, passed down since its debut in 1967, brings out the full flavor of the rice, resulting in a rich and distinctive taste found nowhere else. Made only with naturally cultivated rice and medium-hard spring water. No lactic acid or yeast is added—its deep and complex flavor comes entirely from the natural fermentation by the microorganisms living in the brewery.