This is a historial term meaning “regular grade sake”. This means sake that uses genmai (unmilled/unpolished brown rice) for both Kojimai (koji rice) and Kakemai (starch component rice) when making sake. Later in sake history, first Katahaku (koji using brown rice and Kaki using white rice) and then Morohaku (both koji and kaki using white rice) were developed, improving sake quality.
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