Hakusen Shuzo Fukuraijun Junmai Ryorishu
Using rice grown in Gifu Prefecture as the main ingredient and rice malt carefully cultivated by hand, the sake is brewed using the "glutinous rice four-step brewing" method handed down from the brewery. The brewery's traditional method of "four-stage glutinous rice brewing" is used.
The natural amino acid produced by the yeast through long-term fermentation gives it a rich flavor.
It enhances the flavor of food even more.
This cooking sake is also delicious to drink because no salt is added.