From the producer: "This saké is made in the junmai daiginjo style, which gives it a full-bodied and fruit forward flavors with fragrant and elegant mouthfeel. The rice varietal is 100% Kinmon Nishiki and 100% sourced from local farmers from a small Southern village town in Nagano called Kiso. The water used to make this saké is solely sourced from the pristine and mineral rich Kiso River. This saké is also aged for 2 years prior to distribution to allow the flavors to mature and mellow."