About our Sake
100% of "Yamada-nishiki" is used,the summit of suitable rice for making sake. The rice is polished up to 50%, in search of that pure taste when it becomes "sake". "Miyamizu" is used, hard spring water abundant in minerals with purity. Brewing is done with a 250-year-old traditional technique of Hakutsuru called "Ginjo zukuri" with lower-temperature and longer-time fermentation than normal.
