To make this, we take the potent yamahai sake made from Kitanishiki rice without using pure yeast cultures, dilute, pasteurize and then age for three years and up at room temperature. This ageing period brings softness, rich umami and deep colour. The umami that only time can bring blossoms most softly at very high temperatures; we like it best at 70 degrees or more – or when it has cooled down again after heating.