A fresh liquor that has not been pulled or heated at all, and is a freshly born bacterium. The fragrance of fresh sake and the fresh taste are outstanding.
A pioneer in Ginjo Sake. One of our history, which has been dedicated to the construction of "delicious sake", has been commercially available (1972) ahead of the whole country (1972).
All the sake rice currently used for preparation is Niigata prefecture rice.
