Niidashi Zenshu uses rice grown without chemical fertilizers or pesticides, and no additives are used during the brewing process; it is brewed only with rice and water, and the bacteria that play a key role in fermentation are also brewed using only the bacteria that have come down from the brewery. When making the moto, the steamed rice and koji are crushed smoothly, creating an environment in which nitrate-reducing bacteria, lactic acid bacteria, and yeast bacteria can naturally appear. 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; this is a natural fluctuation and proof of our closeness to nature, and we hope you will enjoy the taste of that year, including these things.