Chiyokotobuki - Toranoko Seasonal which is then fermented at

which is then fermented at low temperatures

Sakamai Kikusui Genshu is made with Kikusui rice

As the 2017 International Wine Challenge Champion sake

The Yamadanishiki rice used to brew this sake has a larger kernel

Chiyokotobuki - Toranoko Seasonal which is then fermented atChiyokotobuki 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.