As a drink for enjoying with meals, I had always felt that sake was light, or slightly lacked a sense of presence compared to wine. At the same time, I believed that traditional Japanese sakes were Junmai-shu with a solid, rich flavor, rather than the more light Ginjo flavor. My personal preference was to rely on the Kimoto/ Yamahai brewing methods, which can develop more natural and wild flavors. However, it was difficult to completely shift from producing regular sakes, as the demand for Omiki, or sake offered to the shrines, remained high. Then one day when I was traveling, I came across a bright, yellow Yamahai Junmai-shu at a meal. “This is what I had been searching for!” I thought to myself. There was no dull sweetness, and the aftertaste was absolutely clear. A rich and profound flavor, with an ever-present acidity and flavor of amino acid, and a strong, refreshing aftertaste. That was the sake I was yearning to make. A sake that can match any meat dish and meet any flavor. Heating the sake would further amplify its taste, and clear the mouth when enjoyed during meals. This was the moment I found the answer to what I had been searching for so long.