Yukisuzume Nakagumi Junmai Ginjo Nama Chozoshu

In the sake brewing, under the idea of ​​"Koji rice is the taste of sake is the koji rice," all koji rice is used for sake brewing, and the best points for koji making are placed. For this reason, we pay close attention to the raw material processing, and we have limited water absorption so that the water absorption rate of white rice is always uniform.