Miho-san, the female brewery owner and Toji, revitalized the exinct heirloom breed, Hattanso rice, dedicating over a decade to learn its cultivation and brewing techniques. In her approach to milling the rice for this sake, Miho Imada opts for a lesser milling than most Junmais, as she believes it yields the optimal expression of rice flavor, balance, and complexity. The sake offers a full flavor profile with earthy undertones, impressive texture, and a prolonged, persistent finish.