Niida Shizenshu uses rice grown without chemical fertilizers or pesticides as its raw material, and no additives are used during the brewing process; only rice and water are used, and the bacteria that play the main role in fermentation are those that have descended from within the brewery. When making the starter (moto), 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 the same every year. Therefore, the acidity may be stronger, or the taste may be sweeter or drier from year to year. This is a natural fluctuation, proof that we are working in harmony with nature, and we hope you will enjoy these variations as part of the taste of that particular year.