Yotsuboshi is the flagship daiginjo of Funasaka Shuzoten, a brewery tucked into the mountains of Hida, Gifu Prefecture, where the extreme January cold is leveraged as a natural tool: the brewery closes for two days to cool steamed rice entirely by hand, enabling the extended low-temperature fermentation of approximately 35 days that defines the label's style. In 2017, Yotsuboshi was awarded Gold at the National New Sake Competition, fulfilling a decades-long ambition of the brewery's veteran toji.
