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 +5.8, acidity 1.7, amino acid content 1.4

The part that flows at the end of the process of pressing the moromi, called tsuge, is expressed as ``nagori'' because it means ``remaining untouched.'' It is characterized by the deep, concentrated flavor of rice.
The product name on the product label was written by a local calligrapher.