Ikekame brewer company make Japanese sake by “Shizuku Shibori” which is traditional way to make sake. We only use the rice “Yamada-Nishiki” plished until 40% when we make the sake “Daiginjo Shizuku Shibori”. The white object which is flowing on the tank is “Moromi”. “Moromi” is a sake material which is made by fermenting the ingredient. The “Daiginjo Shizuku Shibori” collect falling sake drops from sake bag putting in sake ingredient with no pressure. And put it in bottle, then keep it in cold store. This manufacturing method make sake with graceful taste.. We avoid the sake which get first drip because it is little muddy. The sake dripped put the bottle called “tobin”. “the first bottle” is little bit muddy because it is including starch and protein. It get near clear because the sake package is almost stack. The sake bottled become near clear little by little. however the sake is little buddy. So it will be stored in the cold storage and make the sediment.And then get the sediment slowly without spread out. “Daiginjou Shizuku shibori” is make by these process.