Niidashi Zenshu uses rice grown without chemical fertilizers or pesticides, and no additives are used during the brewing process; it is brewed using only rice and water, and the bacteria that play a key role in fermentation are brewed using only the bacteria that descend from the brewery. When making the moto, the steamed rice and koji are smoothly ground together, creating an environment in which nitrate-reducing bacteria, lactic acid bacteria, and yeast can naturally thrive. The "balance of bacteria" cannot be achieved the same every year. For this reason, depending on the year, the sake may be more acidic, sweeter, or drier; these are natural fluctuations and proof of our close ties with nature, and we hope you will enjoy the flavor of each year, including these variations.