Sake takes rice and natural mineral water as raw materials, and through the processes of koji-making, koji-making, final fermentation, etc., the wine mash with an alcohol content of about 18% is brewed. After that, lime was added to precipitate it, and the sake was made into the original wine by pressing.
Longquan is the top wine of 14 generation, and it is also the highest Japanese sake in the market. 35% polished rice, brewed with unique natural spring water. Longquan is mainly fragrant with flowers and fruits, with sweet entrance, smooth taste and low alcohol burning feeling.