This seasonal and limited-edition sake is made entirely with Kyoto-grown rice (koji rice: Gohyakumangoku, kakemai: Kyo no Kagayaki), Kyoto yeast "Kyo no Koto," and brewed with natural water from Fushimi, Kyoto. With its deep connection to Kyoto, this sake offers a unique and rich flavor. To preserve its vibrant taste, it undergoes only one pasteurization process (hitotsuhi).