FUKUCHO LEGACY2

A apprentice exhibited sake brewed by Kiyotaka Yasuhiro, the predecessor, Kiyotaka Yasuhiro, who had left the technique inherited by Hiroshima. In 1989, Yamada Nishiki was hung up to 40 %, and Daiginjozuku Sake in Tobotori is the technique of Mori Hiroshima, which inherited the soft water brewing method. I packed it in a bottle with the original sake and laid it quietly in the refrigerator. Even after about 30 years, "Tomuhisa LEGACY LEGACY no Kiju" fuses the most advanced technology with the Vintage of Tomisa, which is a transparent and pure shine. Noble sake is a luxurious liquor that uses sake instead of water at the end of the three -stage preparation. The third stage was made by using the Futaku Naga Vintage to overlap the technique of 40 % positive rice and Ginjo brewing techniques. 1 and 2 represent the individuality of yellow koji and white koji. The raw materials and brewing methods are the same, but they express their individuality with yellow koji and white koji. "Tomuhisa LEGACY II" uses a traditional yellow koji, and has a soft tongue that melts in the mouth and has a soft pampering. While bringing out the complex flavor of the vintage, it is finished with a clear and beautiful taste like Tomiku. "Tomuhisa LEGACY II is a shochu koji for shochu, which makes citric acid (a lot of acids contained in lemon), aiming for a comfortable drinking comfort with a more spoiled aftertaste and sourness. rice field. Combined with dishes to special scenes with loved ones, relaxed after eating. When poured into a wine glass, it gradually comes out of the cold temperature. Please enjoy a rich and comfortable lingering finish. Limited sake with serial numbers and signed. "Tomuhisa LEGACY" is the only alcohol that cannot be reproduced again. Miho Imada wrote one of the serial numbers and signs, one by one, with a sake like Tomiku's treasure. The label uses silver foil paper made about 40 years ago at Hiroshima / Huo Kiyosha. A handicraft by a craftsman who has a silver foil on Japanese paper. Because of the vintage, the texture is different one by one, and the expression is different. I want to create a new value in sake with modern technology, not the old one. We have such thoughts in the label.