Junmai Ginjo Hara 30 % of the second -year blend of Junmai Ginjo Hara, which has been bottle for more than 15 years in the 0 -degree refrigerator in the warehouse.
"Reducing the power of rice to the maximum sake" is the mission of the sake brewery, and pursues "drinking and delicious sake".
Using only the best sake brewing rice in Japan, you can rice in -house. The water used is Kiso Mitake underground underground water, which is pumped from a 250m underground well on its own premises. Focus on aging of sake, and continue to work hard while searching for the potential of brewing sake.
