Uses Akaiwa omachi and a low polished ratio. Characterized by a filling aroma of freshly steamed rice. At first with a rich umami, followed by some acidity and bitterness giving it a sharp finish. The popular macho series is based on the breweries philosophy in expressing this series through a high polish rate. They believe keeping the rice close toun polished as possible and there by keeping the "muscle" or strength of the sake flavor. Hence the name Macho.