It is a special and valuable beverage made from fermented rice, which is an integral part of the lifestyle and culture of Japan.
It requires rice, mainly produced in Japan, koji-kin (a type of fungal spore) and water to make it.
Its production follows an alcoholic fermentation method called the multiple-parallel fermentation method because it involves simultaneous multiple processes such as raw material treatment, koji formation, thermal disinfection and bottling.
For the first time, the Japanese Embassy has applied for Geographical Indication for a Japanese product in India.
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