Chiyokotobuki - Toranoko Seasonal The fruit used for flavoring

The fruit used for flavoring this yuzu sake is all naturally derived

It is brewed from Hinohikari rice

Sakamai Kikusui Genshu is made with Kikusui rice

which is then fermented at low temperatures

It’s great to pair with dishes that incorporate a variety of herbs and gentle fats

Chiyokotobuki - Toranoko Seasonal The fruit used for flavoringChiyokotobuki 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.