The best of Ambuki sake brewing. Use rare and high-quality sake to make good rice - brewed by Aishan. The polishing degree is only 40%, and Zhongji only collects the most original and mellow part in the middle (free flow). The use of Rokudo flower yeast gives the sake a refreshing floral aroma. A junmai daiginjo that fills your mouth with a mellow and fragrant aroma and is full of tension.