When sake is made, the ingredients are added to the fermentation tank in three steps over four days. On the second day, the ingredients are left to foam, bubble, and do their own thing. For this sake, the fermentation mash seemed to be almost dancing on the second day. Black Swan takes its name from this 'dance', and also from the fact it was made with black koji (most sake is made with yellow koji). Enjoy aromas of baked apple, yogurt and muscat, balanced out by refreshing sourness from the black koji.