It is manufactured by adding rice malt which has been fermented for a long time to mochi rice and fermenting with half the usual amount of water and adding charcoal a few days before refining the sake.
製法は原材料にもち米と長期熟成させた麹を加え、水の量を5割以上も減らして仕込み、もろみを絞る数日前に木灰を加える。