This wonderful tasting sake is made with the traditional Yamahai-jikomi way, with special yeasts that have been in the Akita Seishu brewery for generations. The fermentation period lasts for at least two months, wherein a light, smooth, creamy texture is shaped, while beautiful earthy notes from the Miyama Nishiki rice. The soft water used by the brewery brings these characteristics forward nicely, especially when the sake is heated. Drinking this fine Junmai sake, one can relax with the hearty, comforting sensations the brewers strove to create.