Otani Shuzo Co., Ltd.

　

Raw material rice 60% Yamadanishiki, 40% Tamei, rice polishing ratio 50%, alcohol content 16% or more but less than 17%, sake content +4.6, acidity 1.8, amino acid content 1.6

This is the first part of the press where only a small amount of the liquid is removed at the beginning of the process of pressing the moromi, and it is characterized by a rough and light taste with an easy-to-perceive aroma. When freshly harvested, you can easily feel the carbon dioxide gas.
The product name on the product label was written by a local calligrapher.