코시노유키츠바키 준마이 긴죠 유키츠바키 코보 지코미

Junmai Ginjo fermented with the brewery's own Yukitsubaki yeast collected by the toji from camellia flowers growing in Kamo Mountain Park. The proprietary yeast, isolated over three years in collaboration with Tokyo University of Agriculture, imparts citrus fruit-like floral aromas and refreshing acidity.