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This high-end Kōchi-style Daiginjo is made just once a year in small batches, showcasing the brewery's dedication to craftsmanship. The rice is sourced from the Tojo region, considered one of the best for sake rice in Japan. After a slow fermentation process lasting 35 days at low temperatures, the sake is aged just below freezing for several months to achieve a soft texture and deep flavors while retaining bright, fresh, and citrus-like qualities.

This sake presents a fresh collection of aromas, including cherry, papaya, mango, cantaloupe, persimmon, simple syrup, and condensed milk. On the palate, it is light, balanced, bright, and refreshing, with flavors of Asian pear, green apple, grapefruit, cantaloupe, and lime, leading to a quick and dry mineral finish. ​

Region: Kōchi Prefecture​

Quality Grade: Junmai Daiginjo​

Seimaibuai: 30%​

Nihonshu-Do: +3​

Rice: Grade A Yamada Nishiki from Tojo​

Alcohol: 15%

From 18 acres of vines growing in a celebrated vineyard named the Fat Sheep.* This is in the adjacent commune of Saint Fiacre, which is the smallest of the 23 communes in the Sèvre et Maine AC and one with some of the best grape- growing land. The rocky gneiss soil here is thin, between 6-14 inches deep, in a seam of amphibolite, a greenish metamorphic rock. The vines were planted between 1930 and 1986, and average more than 50 years old. The meager soil and old vines on this small hill give naturally low yields, averaging 45 hl/ha. After spontaneous fermentation, the wine rests on its lees in underground tanks for twelve to fourteen months. Ripe, round, concentrated and intensely mineral, this wine can age beautifully, developing aromas with bottle age that are a cross between Riesling and Pinot Blanc.