LAB Sangenjaya no Doburoku

Refreshing acidity from white koji and gentle sweetness of rice. Doburoku using Yamagata prefecture's edible rice "Tsuya princess" and well water from Sangenjaya. It was carefully built using the natural blessings of both the founding of the founding of the founding and the brewery of the brewery. In addition, we will set a "additive -free" structure that does not require any additives that do not have to be displayed. By using white koji (A.Kawachii), which is one of the Japanese national bacteria, it embodies the sweet and sour taste that can be chilled and delicious. While leaving the flavor of rice with a tasteful rice, the sweetness is felt slightly, and the moderate acidity tightens comfortably.