A liquor produced by Mr. Mitsuo Ikeda, an artist who loved alcohol. A refreshing and dry
It is good to drink alcohol, and even if it is warm, it is a remains of Suzuo Mitsuko.
In 1991, the brewing area was relocated from the center of Takayama to Kiyomi Village, which is rich in nature (currently Kiyomi, Takayama City). The water used is a rich underwater water in the Hida Mountains. The rice used is rice suitable for sake brewing, including "Hida Horikare" from Hida. Inside the factory, there are several large -capacity tanks that can reach the third floor, and it is managed 24 hours a day by the latest equipment such as temperature sensors.
