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Matsuo Jummai Shiroraberu
- Steamed rice is steamed using a steamer, koji is made using a wooden box, and the sake mother is made using a warm-air barrel. And, the sake mother is made in a warm-air cask, The process of making sake without the addition of enzymes produces a mellow junmai sake that is unique to Matsuo.
- Rice and Rice koji
- Nagano Prefecture (Miyamanishiki and rice suitable for sake brewing)