Koyasan Prajna Soup Saint 720ml

Established in 1866, using local rice and the underground water of the brewery “let us make a real local sake”. We use well water to brew Junmai sake, Junmai Ginjo sake, and Daiginjo sake. The well water is the groundwater from our Katsuragi Mountains (Katsuragi Mountains). When making sake, you need to determine the soaking water time according to the hardness of the raw material “rice”. In addition, the degree of fermentation will change with the change in temperature, so when the temperature changes drastically, it is necessary to keep the temperature change as constant as possible, such as letting water pass through the cooling pipe. The quality of rice and climate do not follow the instructions, so the finished product depends on Mr. Mori’s knowledge and skills. Kishu Katsuragikawa Shangjiu is a local sake that is popular as a Prajna hot spring in Mount Koya. In order to cater to the taste of modern people, Hatsusakura has been reformulated into Junmai Ginjo sake.