Asashibori is made by fermenting a mixture of rice, koji and water at low temperature for 3 days, then pressing and bottling in the morning and wrapping it in the same day's newspaper. The sake is then stored at extremely cold temperatures. This meticulousness helps the sake bottle retain the original sweetness and sourness of the sake. The fruity aroma, rich and sharp flavor with the highlight of the sweet taste of rice has helped the sake bottle conquer many awards around the world.