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They came to be used by brewery workers during the Edo period (1603-1868)
they use two different
Mitsutake “Crisp” Junmai Daiginjo
The slightly hazy sake holds a juicy apple aroma that follows on the palate
appearance and nose of pronounced strawberry
Chiyokotobuki - Toranoko fruits They came to be usedChiyokotobuki Toranoko is made using Yukimegami rice, a Yamagata strain that is ideal for producing daiginjo grade sake. This bottle is produced by a brewery that takes pride in using only local resources. Brewed with meltwater from sacred Mount Gassan, this junmai daiginjo is elegant with a subtle sweetness balanced by a light bitterness. A pear like aroma flows into a refined palate of dried fruit with a whisper of vanilla.
