Since 1988, Moriki Shuzō has produced only junmaishu, pure sake that is made only with rice, kōji, and water, without any added alcohol. We aim to make sake that is less about fragrance and more about flavor: ideal to enjoy—sometimes cold, sometimes heated—with food. Junmaishu is what we, as sake brewers, want to drink ourselves. And, because we only use 300 koku (about 45,000kg) of rice a year, we can do our entire process by hand, investing a great deal of care and labor into making the best sake we can.