The taste of rice……
A pure rice liquor brewed to contain a large amount of glucose, which is incorporated into yeast by the amylase produced by koji. 15 degrees alcohol. Sake degree minus 50. The acidity is set to 2.0. Made of malted rice.

Acid taste……
We brewed so that the proportion of lactic acid in the organic acids is especially high. 15 degrees alcohol. Brewed with an acidity of 4.0 (similar to wine). It is adjusted with sake maker and pure rice sake.

Old sake……
15 degrees alcohol. Acidity 1.8. Sake degree +2 has been set. Aged for 10 years.