준마이 긴죠 카죠코토부키 츠야히메

Junmai Ginjo Kajokotobuki Tsuyahime uses Tsuyahime, a Yamagata table rice variety, as the brewing grain in a departure from conventional sake rice. Kotobuki Toraya Shuzo's use of this celebrated local rice in a junmai ginjo highlights Yamagata's agricultural diversity. The result is a sake with a soft, rounded texture reflecting the eating-rice origins of Tsuyahime.