This delicious sake is made from Japanese Yamada Nishiki rice and local spring water in Hyde Park, New York. The rice is polished down to 50%, resulting in a precise, elegant, and delicious sake that is slightly sweeter than Dassai's Type 50 sibling. The profile is very clean and bright, and it has notes of melon, tropical fruits, and coconut water, with bubble gum high tones, balanced sweetness, and lingering mint on the finish.