Spec - Daiginjo
| Type | Daiginjo |
| Alcohol By Volume | 18% |
| Nihonshudo | + 4 |
| Acid | 1.3 |
| Amino Acid | 0.9 |
| Ingredients | Yamada Nishiki |
| Polishing Ratio | 35% |
| Yeast | Kyokai 1801, 901 |
| Brewing Methods | 3 Step Preparation |
| Sake Lee Rate | 40.4 |
| Raw Sake Alcohol | 18.3 |
| Sake Conversion Rate | 322.72L/T |
| Capacity | 1800ml, 720ml |