Brewed with Yamada Nishiki rice from a top growing region of neighbouring Hyogo Prefecture polished to 40% of its original size, this has the highest material costs of any Tamagawa product. After pressing, it is pasteurised and bottled immediately, being bottle-aged at sub-zero temperatures until shipping.

The ageing period settles elegant fruity aromatics in combination with soft and subtle rice-driven umami to make a brew which entices both nose and palate.