The raw material is Yamada Nishiki from Saga prefecture for koji rice, and rice from Saga prefecture for kake rice, both of which are milled to 50%.Ginjo brewing was fermented at low temperature, and the traditional handmade koji brewing took the same time and effort as Daiginjo sake.It is a dry pure rice sake that gives you a crisp texture while firmly feeling the taste of rice that is unique to pure rice preparation. ORIGIN:SAGA ,ALCOHOL:15%,SMV:+10,MILLING50%