味重視のコクとキレのある純米大吟醸。このお酒は2005年度滋賀県酒造技術研究会の100名を超える審査員の方々より、純米大吟醸部門にて総合一位を受賞しました。【蔵人おすすめの飲み方・ポイント】純米の大吟醸で味重視タイプのお酒ですので冷や～常温に加えて少しだけ燗をした人肌燗（35℃）ぬる燗（40℃）もなかなかの味わいです。お試し下さい。この商品は『心』ラベルで海外輸出もしていて海外でも人気を得ています。アルコール度 １６度以上１７度未満原料米(精米歩合) 山田錦(50％) 日本酒度+3 酸度 1.4
Sake, also spelled saké, also referred to as a Japanese rice wine, is made by fermenting rice that has been polished to remove the bran. Unlike wine, in which alcohol (ethanol) is produced by fermenting sugar that is naturally present in fruit, typically grapes, sake is produced by a brewing process more akin to that of beer, where starch is converted into sugars which ferment into alcohol.The brewing process for sake differs from the process for beer in that, for beer, the conversion from starch to sugar and from sugar to alcohol occurs in two distinct steps. Like other rice wines, when sake is brewed, these conversions occur simultaneously. Furthermore, the alcohol content differs between sake, wine, and beer. Wine generally contains 9%–16% ABV, while most beer contains 3%–9%, and undiluted sake contains 18%–20% (although this is often lowered to about 15% by diluting with water prior to bottling).In the Japanese language, the word "sake" (酒, "liquor", also pronounced shu) can refer to any alcoholic drink, while the beverage called "sake" in English is usually termed nihonshu (日本酒, "Japanese liquor"). Under Japanese liquor laws, sake is labelled with the word seishu (清酒, "clear liquor"), a synonym less commonly used in conversation.In Japan, where it is the national beverage, sake is often served with special ceremony – gently warmed in a small earthenware or porcelain bottle called a tokkuri, and sipped from a small porcelain cup called a sakazuki.