The rice used in making IKI is polished down to 45% of the grain remaining and the sake is brewed at low temperatures so that all of the delicate and fruity aromas are extracted from the rice without any of the unwanted flavors caused by rice proteins. The Ginpuu sake rice used in IKI Sake is grown by the farming cooperative known as Muumin Village located in Asahikawa City, Hokkaido. This area is well known and highly regarded for it’s agriculture and natural beauty. Takasago Sake brewery has a history of over 100 years and was one of the first breweries in the area. They currently produce over 30 brands of sake.