Mix steamed rice, sake mother, and jiuqu to make moromi.
When fermented, it has the taste and aroma of sake.

At Hanaharu, we use "Himehan-zukuri," which is made from porridge-shaped rice.
This makes it easier to manage proper temperature control and agitation with a computer program.

In addition, large-scale fermentation is also carried out at low temperatures in order to maintain good sake quality, and at this stage even ordinary sake has a ginjo aroma.

And squeezing is also done at low temperature.
It is no exaggeration to say that the polite treatment of any sake is in the Daiginjo class.