With 16 generations of history, Tomita Brewery brews using old-school and traditional methods. They use locally grown indigenous Tamazakae rice polished to 60%, and are blessed with natural spring water from the nearby Ibuki mountains, which is perfect for brewing. Every step of the process is done by hand by 1 toji and 3 kurabito, or brewery workers. The sake is layered with abundant flavors and aromas. Fresh, bright and dry, it has notes of ripe tropical fruits, and a luscious smooth texture.
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