The unique aroma of Kumamoto No. 9 yeast and the inherent sweetness of the sake are balanced by the "yamomi" texture of the local brewing water.
 
The unprecedented freshness created by the action of koji mold and other fungi and microorganisms leaves the impression as if the umami flavor is bouncing in the mouth. The rice used for this sake is naturally farmed without fertilizers or pesticides. Gonojo 五農醸 is brewed in wooden barrel and thus the sake has a lovely cedar aroma to it. It is complex and deep.