It has a refreshing and light mouthfeel that is typical of spring sake, and has a smooth, cloudy texture. It uses Dewa Sansan, a sake-brewing-suitable rice cultivated in-house by the brewery, and is purely brewed based on new Yamagata yeast developed for daiginjo sake. Rice Ginjo lightly cloudy! Expressing the high quality of a clean and fresh sake with a rich flavor! Fresher by introducing a process that prevents oxidation as much as possible! It looks gorgeous with a printed bottle ♪
SMV：N/A 、Rice：Dewasansan、Polished：60％
 
春酒らしい爽やかで軽快な飲み口、さらりとしたうすにごりの舌触り、自社・蔵人栽培の酒造好適米『出羽燦々』を使用し、大吟醸用として開発された新山形酵母をベースに仕込まれた純米吟醸うすにごり！綺麗な吟醸香かおるクリーンでフレッシュな酒にリッチな味わいを感じる高品位さを表現！極力酸化を防いだプロセスを導入した事により更にフレッシュに！プリントボトルで見た目にも華やか♪
酒度：N/A 、原料米：出羽燦々、精米歩合：60％