The rice used to brew this sake is polished to a minimum of 50% during the milling process. The brewing methods are similar to that used in brewing junmai daiginjo, giving it a strong fragrance with a light but complex taste. The main difference is that some pure distilled brewers alcohol is added to it. It claims the top of the pyramid for non-jumai sake due to the complex processes and taste of the final product. Along with ginjo it only makes up 3.6% of the market. Slightly more than its non-added alcohol cousin.