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Gohyakumangoku (67% polished rice) from Toyama Prefecture is used for both koji and kake.
The sake is not filtered, nor is it heated, but is left in its natural state and thoroughly controlled at a negative temperature to preserve the multi-layered flavor, pleasant sweetness, and beautiful acidity characteristic of Oroku.
Rice used: Gohyakumangoku
Rice Polishing Ratio
Degree of alcohol content
Sake Brewer Ohroku Shuzo
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