It's a really good name.
The participants in the project grew rice at home in buckets, harvested it, and mailed it to Abe Shuzo. The sake is made from the rice collected from each participant.
According to the liquor store where we bought it, the brown rice usage rate is 60% for ver.1, but for ver.2, the brown rice usage rate will be increased to 80% based on this experience. And they've already started preparing it!