Matsuyama Mii rice from Ehime is polished to 50% for this ginjo from the Tokumoto brewery. The resulting sake carries a gentle, full-bodied umami characteristic of the Matsuyama Mii variety alongside clean ginjo aromatics.
As of 1873 (Meiji 6), it is the only sake brewer in Iyo City.
I think that sake is a "local culture" and values the unique sake brewing in the local climate.
