“Hakuba Happo Kurobishi” is brewed with “Sankei Nishiki”, a sake rice grown in Hakuba.

In our 6th year of making sake, we are proud to announce our new release of unfiltered, unpasteurized sake. When the moromi (fermented mash)  is first squeezed, the sake that first flows out contains many coarse particles of rice and yeast, giving it a cloudy appearance.  The unfiltered part is called “origarami”. It is characterized by the full flavor of the rice and a wonderfully fresh taste.

Click here for more information about our sake brewing project.