Junmai Ginjo Toyotomihideyoshi

Discerning four seasons brewing :: Normally sake is made for one year (winter), but Japanese spring is rare in the whole country, so the temperature is stable throughout the year, and the most advanced equipment is on top of it. By thoroughly managing temperature control and the well -known mash (moromi), you can make freshly squeezed liquor that can only be swallowed in the warehouse throughout the year. Further sticking with a small amount :: Because we are making sake all year round, it is possible to carefully prepare sake in a small tank with a quick rotation. In addition, Japanese spring does not actively use charcoal to filtrate it because it leaves the original aroma and umami. That's why the sake of Japan has a natural color of rice, Yamabuki. About preparation water :: One of the hundred selections of the famous waters of the famous water, the underground water of the clear stream Nagarakawa, especially the water in the place name "Shimizu -cho", is convinced that Japan can make sake that can be proud of Japan. It was named "Japan Izumi". Wood tank squeezed :: tank (fune) is a traditional device that squeezes the pole. Recently, there are various machines that have first considered efficiency, but the Japanese spring is squeezed in a traditional wooden tank. It takes time to gradually squeeze it, so it becomes a mellow liquor with less savory taste.