Chiyokotobuki - Toranoko Seasonal and their continuous advancement has

and their continuous advancement has led to their sake taking on a unique flavor

Sakamai Kikusui Genshu is made with Kikusui rice

acidic finish wraps up this complex experience with contrast and finesse

and Aiyama is the name of the sake rice

which is then fermented at low temperatures

Chiyokotobuki - Toranoko Seasonal and their continuous advancement hasChiyokotobuki Toranoko is made using Yukimegami rice, a Yamagata strain that is ideal for producing daiginjo grade sake. This bottle is produced by a brewery that takes pride in using only local resources. Brewed with meltwater from sacred Mount Gassan, this junmai daiginjo is elegant with a subtle sweetness balanced by a light bitterness. A pear like aroma flows into a refined palate of dried fruit with a whisper of vanilla.