The Hiroki muroka nama genshu. Supplies of this year’s brew have already sold out.
Company president Hiroki Kenji.
Preparing the raw ingredients: the most important stage of the brewing process at Hiroki Shuzō. The amount of time the rice spends soaking in water before steaming is controlled down to the second.
Hiroki Shuzō primarily uses Gohyakumangoku, a sake rice grown in Fukushima Prefecture.
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