じゅんちょる
Morohaku refers to a brewing method in which white rice is used for both koji rice and kakemai rice.
It is a masterpiece brewed using the traditional brewing method that has been used since the Edo period.
The milling ratio is 50% for koji rice and 45% for kake rice, with 50% and 55% of the rice removed, respectively.
The lower the rice polishing ratio, the cleaner the sake's flavor and the less cloying the taste.
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