The soft water that springs from the undercurrent of the Nakatsu River, which flows directly behind the brewery, is used as the brewing water, which brings out the flavor of the rice and enables careful low-temperature fermentation.
Also, since Iwate Prefecture boasts the coldest temperature on Honshu, the sake is fermented at a low temperature for three weeks to create a sake with a vivid aroma and sharpness.

That's why it goes so well with food.