94 points Stephen Tanzer (International Wine Cellar): "[$69 list] Very pale yellow. Complex nose offers saline, herbal and spicy notes, with a minty coolness. Wonderfully subtle, complex and precise, with a distinctly ethereal quality, high-pitched minerality and superb lift. Finishes very dry and persistent, with lovely lift. This is made inside an igloo in Hokkaido, in Japan's extreme north, where below-freezing temperature prevents unwanted bacteria from surviving, thus ensuring a very pure sake. The clear sake is separated from the fermenting rice lees by putting it into canvas bags and allowing the sake to drip out overnight (as opposed to pressint it). (Aug 2007)"

SMV: +3. Alcohol: 15.6%. Polished to 50%. Acidity: 1.2. Prominent fragrance, clean and fresh taste. Dry and balanced. This sake is made in an "ice dome" (igloo) where the temperature stays about -2 degrees Celsius; the low temperature allows for the creation of a clean, pure, super premium sake.

Wall Street Journal: "Distinguished by a barely noticeable tang. Very Good." (2/10/07)

**** Highly Recommended, F. Paul Pacult (Spirit Journal): "Oyster color; flawless clarity. Notes of parchment, cardboard and textile fiber inhabit the first aromas; aeration brings out a white rice, damp graininess that's dry and minerally. Entry is malty and brown rice-like; midpalate is chalky and limestone-like, totally dry and refreshing. Right on the money. (Dec 2009)"