The koji rice, said to be the most important in sake brewing, is made from Hakutsuru Nishiki from Hyogo Prefecture, a sibling variety of Yamada Nishiki, and the kakemai is made from Nakate Shin Senbon from Yamaguchi Prefecture.
It is brewed with carefully selected rice, natural Rokko water and Hakutsuru's own yeast (Shin Nzomi Yeast) to bring out the full flavour of the rice.
Enjoy the light, dry taste with fullness and a clean aftertaste.
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