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In order to bring out the goodness of the material, the milling ratio was brought up to 55%. The raw material rice has different characteristics depending on the area of production and product variety. We carefully identify these characteristics and performed preparation and mash management. A strong malt is used and the sake is made at a low temperature with Kumamoto Yeast and the headwater of Kagami River. After squeezing, it is stored in a low temperature tank and bottled in time according to the shipping volume.