Kosakashuzou Kabushikigaisha

It is a traditional koji chamber in a traditional koji room, growing koji slowly in natural ventilation and drawing out the taste of rice. Utilizing the location of the former Akasaka -cho, the center of the production area of ​​Omachi rice, we carefully examine the good or bad of rice in Omachi rice, and use old -fashioned koshiki while sticking to handmade.