It is called “Morohaku Jikomi” because polished white rice (hakumai) is used to make both koji and refined sake. In other words, polished white rice is used for the koji rice as well as the rice used to make the fermentation mash (moromi). It has its origins in Itami, the birthplace of refined sake.
Where to buy: Itami City, Kawanishi City, and Amagasaki City in Hyogo Prefecture only