III. 製造過程

First rice is polished and washed to get rid of the surface that is composed of protein and fat that impede fermentation and cause off-flavors. Then rice is steamed, cooled the mixed with Koji-Seed to make Kome-Koji. Kome Koji is added with water and yeast to make Moromi, then squeezed to make raw Sake. The raw Sake is filtered and pasteurized before preserved. When Sake becomes mature enough, they are bottled.

IV. 無雙的相關產品

"Kankyo" Certified Organic Sake is junmai-ginjoshu which is produced by the first OCIA certified sake manufacturing factory. It is made with organically grown rice and natural water and brewed for a length of time. 40% outer portion of rice is polished away and no additives are used. Easier on the body as well as the environment, "Kankyo" Certified Organic Sake has a rich sweetness and a smooth aftertaste and has been popular among serious sake drinkers. Sake should be kept in a cool, dark place or refrigerated; sake can be kept for a long time with little change in quality.