This is the brewery's first Junmai Daiginjo with a rice polishing ratio of 30%, surpassing Ichibanmatoi Junmai Daiginjo, which has long reigned as the pinnacle of Toyo Bijin. All Yamada Nishiki grown locally in Hagi City, Yamaguchi Prefecture, is used. It is exactly what Mr. Sumikawa envisions as "water that has passed through rice" brewed from the rice, water, people, and terroir of Hagi.