Drawing inspiration from Sakata's local traditions and cuisine, 'Makiri' is a term in the Yamagata dialect that refers to a fisherman's knife. This name mirrors the clean, sharp, and dry sake's ability to complement the local seafood's richness. Brewed using the labor-intensive Kimoto method, which imparts depth, body, and acidity to the sake, 'Makiri' has a subtle aroma of steamed rice. Its lean body is tingling with notes of allspice, and it finishes with a sharp and puckering dryness.