The Genmai Aged Sake was created using the finest of rices for sake – Yamada Nishiki – in an almost entirely unpolished form. Because unpolished brown rice was used, this sake required extra special attention to detail, such as double-steaming of the rice. Although brewed in 2003 and bottled after being allowed to age, the Genmai Aged Sake will continue to grow in delicious complexity if allowed to age further. Newly fermented sake cannot provide this kind of mature complexity of flavours. The 2002 vintage brings out all the nuances of fragrance and flavour inherent in rice.