Sake quality is determined by rice grade and the length of polishing. Pure water and yeast are added to the highly polished rice, the special Kizakura technique of fermentation then produces the finest sake in taste and quality. Highest-grade sake has the longest polishing time during manufacture producing special first-grade sake with fine aroma and fruity taste. Slightly less polishing time results in high quality sake with a little more body. Fruity fragrance with a well-mellowed soft taste. This is a mellow tasting pure rice sake. No alcohol added. Good body with a nice smooth taste. (with Syrup, No Syrup) Good body with a distinct flavor.