This is the top of the top from Joyo Brewery, made with 100% Yamadanishiki polished down to 40% remains of the rice. Limited in quantity, it is a very small batch Sake made by the traditional, time- consuming pressing method- Shizuku. The fermented moromi is meticulously put into cloth bags which are then hanged up to let the sake slowly drip out drop by drop. Every drop of sake represents the effort and dedication of the toji. This sake has gorgeous ginjo aroma with lots of fruits like apple and pear. It has a soft and elegant mouthfeel and a crisp after taste. As a genshu which has not gone through the dilution process, it has a slightly higher alcoholic content and a richer taste.

城陽 40 雫 是城陽酒造登峰造詣之作。採用100%山田錦，精磨到40%，使用的壓榨方法是最費時費力的「吊」法（或者叫「雫」），這是使酒靠自身的重力從布袋中滴落的一種方法。因為不施加任何外力，所以能最大限度的保存酒的香氣。每一滴酒液都盛載著杜氏和職人們對釀造出完美的清酒的熱誠和堅持。這清酒具有濃郁華麗的吟釀香，清幽的果味非常出色，如蘋果和香梨。 口感柔和優雅，收尾清脆利落。 作為未經割水工序的原酒，它的酒精含量略高於一般的清酒，味道更香濃。