Trusting in the work of microorganisms, waiting for fermentation to occur, and encouraging it – this is the essence of Tsuchida Brewery's "completely additive-free, kimoto-style" sake. Completely additive-free brewing means that it is made using only three ingredients: rice, water, and koji. Not only are there no brewing alcohols, sugars, or acidulants, but there are also no fermentation aids such as lactic acid or enzymes, which do not need to be listed on the label. And no yeast is added. The yeast and lactic acid bacteria that have taken up residence in the brewery are what produce this sake.