스키마사무네 HANA 토빈도리

● The secret story of the birth of Masamune Kotobuki The "Koshiyama Masamune", which had been used until the Taisho era, was abolished, and "Ski Masamune" was born in 1945. During World War II, various katakana names were treated as enemy words and became difficult to use. Some large companies have left katakana names such as national and sharp, but it seems that they often use kanji for product names that are relatively easy to change. Our ski Masamune also continued to write the notation as "Kotobuki Masamune" and use the enemy word until the end of the war. This time, Kotobuki Masamune was revived as a series of Daiginjo, Junmai Daiginjo, and Junmai Ginjo. ● Dotting This Daiginjo has a difference in the pressing process that is held at the end of the preparation period of 7 weeks or more, including the period of about 5 weeks and the period of koji and sake mother. Normally, we use a machine to squeeze with the power of hydraulic pressure and air pressure, but this liquor is called a bag, and shanges a mash into a sake bag, hangs it on a tank, collects only dripping drops, and a bottle. It is packed and stored in a 18 -liter bottle called. The amount of drip drops is limited because of the pressure other than gravity. It is a super -limited liquor that plans to sell about 10 bottles a month. Please forgive when it is out of stock because it is a limited item. ● Taste This Daiginjo Sake has a very gorgeous scent and has a taste that feels slightly sweet and slightly sweet. In general, it feels sweet regardless of the sake degree of sake. This is because luxury liquor, especially Daiginjo liquor, which has a small amount of alcohol, has a low acidity and feels more sweet from rice. Please enjoy the gem that has been completed without sparing day and night efforts during the severe winter. It is a liquor that sells limited quantities every month, please forgive when sold out.