Exquisite and adventurous method of sake brewing

There is a sake produced with neither brewer’s rice nor regular eatable rice. The Sake is brewed with glutinous rice. It’s very rare to use glutinous rice, and only a few breweries inherit the craftsmanship until this era.

Four-stage preparation

Usually, breweries use Three-stage preparation(Sandan Jikomi method). The gap is just one step more than the usual brewing method.

In the case of Four-stage preparation(Yondan Jikomi method), more steamed rice is added, and it takes one more day to prepare Moromi. This method makes the taste of sake richer and sweeter.