The name of "Kiri Manda" was named by the first Ninomiya Mantaro, named it for longevity. The raw material is Matsuyama Mitsui from Ehime Prefecture to 60 %, and we use EK-1 yeast developed in Ehime Prefecture to ferment at low temperature. With the pursuit of raw materials and the experienced Tori Ikata, the high -quality sake is sent out to the world.
