• Yoka ichi translates to "The absolute best".

• Made with a special white koji which gives it a dry flavour.

• The barley has been polished to the equivalent of a ginjo sake level.

• Low temperature fermentation: This lengthens the brewing time considerably.

• Fruity and cereal nose and medium-light, mineral, with malty notes palate.

• Drink on the rocks, straight or diluted with water.