This is the culmination of the sakes bearing the name of our brewer, Hirohisa.
Every year, he tests the limits of nihonshu – spirits distilled from rice, or sake – based on his brewing techniques.
To us, the limits of rice reflect the degree to which we can express the flavor of the rice. In other words,
this expresses the limits of how we can retain the essence of sake even if the rice has been highly polished.
When rice is milled, it shrinks to the size of sesame seeds. It is fermented for a long time at low temperature
so as not to dissolve too much. Low-temperature fermentation and preparation (shikomi)
after the rice has cooled require naturally cold temperatures. That is why we only do preparation once during midwinter.