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1. All the sake made is sake yeast. I. No enzymes or other additives are added, regardless of whether they are required to be labeled or not. Ingredients: Rice (domestic), Rice Koji (domestic) / Ingredient Rice: Domaine Sakura, Yamadanishiki (produced in Sakura City, Tochigi Prefecture) / Specifications: Namo yeast, unfiltered unpasteurized sake, hi-ire
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吉川醸造 https://kikkawa-jozo.com/
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The newest brewery in Japan today, Iraka Sake Brewery in Matsukawa Village, Nagano Prefecture. Rice grown by contract farmers near the brewery is used. There are no other facilities above the brewery and rice paddies, and pure water is used for all production. This is the first bottle with the passion of Mr. Katsumi Tanaka, former head brewer of Taishinshu. Specifications: Sake Matsukawa-mura, Kitaazumi-gun, Nagano Prefecture, Japan Rice：Matsukawa-mura, Kitaazumi-gun, Nagano Prefecture, contract cultivated rice (special cultivated rice) Polishing ratio: -0.01 Sake meter degree: -0 Sake meter degree Recommended way to drink: Cold sake Alcohol content: -15%.
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