The medium-hard water enables the brewmaster to craft sake that are rich in flavor but smooth in the finish. The brewery uses flat/oval rice polish technique to more effectively remove the undesired part of the rice grain while retaining greater part of the shinpaku (‘white heart’, the starchy center core of each rice) to give purity with less polishing. 100% Yamada Nishiki – considered the Cabernet Sauvignon of sake rice.