Ubusuna Yamada Nishiki

The unique scent of Kumamoto No. 9 yeast, the sweetness of the sake, and the texture of "Toromi", which is used by land preparation water, resonates in a well -balanced manner, expressing the nature of Wazui -cho. The unexperienced fresh feeling caused by the effects of bacteria and microorganisms such as koji molds left the impression that the taste can be played in the mouth. [Yamada Nishiki produced by Japanese water district] In 2015, we started drinking rice with dozens of farmers in the Kikuchi River basin Japanese water area. At present, it has been working on about 12 % of the whole Watermisho farmland. It is a great pride that all Yamada Nishiki currently used for making sake is cultivated in the Kikuchi River basin Japanese water district, which is the history of 2000 paddy culture.