Koji is the most important element in determining sake's flavor, and ours is made using a unique in-house technique. Unlike typical ginjo sake production, we don't rely on the traditional tsukihaze-koji method. Instead, we carefully control the koji propagation, allowing it to penetrate the rice core without over or under multiplying. We also meticulously manage the room temperature and moisture levels. By combining the best qualities of Yamada-nishiki and Gohyakumangoku rice, we create a sake with a refined, sweet, and fruity umami.

Horin sake is fermented at a remarkably low temperature, below 10℃, much cooler than typical ginjo sake. This slow fermentation, using pure local groundwater from Fushimi, Kyoto, allows us to carefully draw out the rice's delicate sweetness.

Like all living things, the koji and yeast change with the seasons. Each morning, our experienced brewers use a traditional "kai" paddle to check the moromi fermentation mash. They carefully feel and adjust the process by hand, ensuring each batch receives the best possible care. We dedicate our time, experience, and skill to every step, creating a masterpiece of sake in each bottle.