Yamadanishiki polished to 35% over 4 days and nights are used as an ingredient. It is fermented for about 35 days in low temperature around 10 ℃. Then, it is matured for about 3 years in low temperature storage in order to bring out the mildness and the great flavor.
HOW TO ENJOY IT
Cool it lightly in a refrigerator and drink it with light cheese.