KOJIROEITA
The steam rising from the chimney, the feel of steaming rice, and the aroma of koji are all part of the process of carefully reconfirming each and every step of the brewing process.
We will devote ourselves to brewing sake this season with the belief that we will continue to produce delicious sake.
The freshly squeezed sake is brewed to be aromatic, rich, and sweet. Since it is a pure sake, it should be stored at a low temperature and served as soon as possible.
Ingredients: rice, rice koji
Rice polishing ratio: 50
Rice used: 100% Yamadanishiki produced in Hyogo Prefecture
Alcohol content: 16
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