This junmai-shu is brewed using the same yamada-nishiki and dewasanzan rice grains as Nakano's signature junmai-shu, which gives the sake the same delicate balance of umami, tartness and fruity notes. The sake is then raw-stored (this is the namachozo style, as sake is usually pasteurised first). This gives the sake a longer finish and a more distinctive aroma. Just like Nakano's signature junmai-shu, this sake pairs well with robust flavours, e.g. soy sauce based dishes, rock oysters, or a paella.