This “shiboritate” (freshly pressed sake) in the “namachozo” subcategory (matured without pasteurization) uses their own Kikumasa HA14 sake yeast. This special proprietary yeast strain produces high levels of ethyl caproate esters known for a green apple-like aroma, what sake geeks call “kapukapu.” Typically used in light and delicate ginjo sake, they’ve defied the trend by achieving this fresh aroma with their signature dry, bold junmai. They recommend this cold, in a wine glass with rich creamy foods.