The concept behind this sake is "To make something Beyond the limit of 23%". This concept came to them about 10 years ago, and for the past 4 years went through 8 tanks until the last brought them to a breakthrough. They do not want people to think that because the rice polishing ratio is high it is good sake, and hope that drinkers can concentrate on the flavor. About that flavor, they went through various trials to create a beautiful, delicate elegance. Their goal was, at the moment the sake meets the mouth, that the umami of the sake spreads throughout you, with richness, depth. We use the same specs as 23%, however Beyond.