The Japanese traditional alcohol with rice, rice Koji, water Seishu is a Japanese traditional liquor that is made by filtering the fermented rice, rice koji, and water(less than 22 degrees of alcohol).
We would like to recommend you the selected brands of Seishu produced in Ibaraki prefecture.
Ibaraki Prefecture is a place with rich nature, that includes good quality of water and rice. There are 45 breweries, which is the most of all the other prefectures in Kanto region.
Please enjoy this carefully brewed masterpiece with the traditional brewing technology that had been used for more than 400 years.

日本古来の製法で、米、米こうじ、水を原料として発酵させてこしたもの（アルコール度が22度未満のもの）を清酒と呼びます。
茨城県産を中心に厳選された清酒の代表的な銘柄をお届け致します。
茨城県は、豊かな自然に育まれた良質の米と水に恵まれ、関東地方では最も多い45の蔵元が存在します。
江戸時代から継承された400年以上の伝統と歴史と、その伝承された醸造技術で造られた清酒をお楽しみ下さい。