Aged sake with a color like caramel. With aroma and taste like sherry and brandy, you can enjoy the umami and rich taste of Japanese sake. A complex and rich taste with a plump sense of volume and a mixture of umami and sourness. Warm for a softer, more rounded finish. This sake is an additive-free and utilizing lactic acid bacteria for the first time in Japan. In order to increase the umami and the flavor varieties, this brewery established Japan's first patented "ADVANCED ADDITIVE FREE LACTIC ACID FERMENTATION METHOD."