Rice (Hyôgo & Nagano, Japan) closed rice kôji
Keep out of light, in a dry and temperate place. After opening, keeping cool and consuming quickly.
The story of his brasserie, the oldest in Kanazawa, begins at the time of Edo in 1625. The sake was made there using only rice in sake and hyakunensuiuiui, obtained by rain and snow falling at the foot of Mount Hakusan and which spent at least 100 years filtering in the depths of the basement.
