EST. 1715
霞城寿
Since 1715 — 山形市, Yamagata
A 300-year-old Yamagata kura drawing snowmelt water from Mount Zao to brew its award-winning terroir sake.
Founded around 1715 during the Kyoho era, Kotobukitoraya Shuzo has brewed in Yamagata City for roughly 300 years. Its water is a natural soft water, snowmelt from the Zao mountain range, drawn from the brewery's own well. The kura frames its sake as an expression of local terroir tied to Yamadera temple and Yamagata's safflower-growing culture, and has picked up awards including from the International Wine Challenge (IWC) and the Wine Glass Sake Award.
Daiginjo — Yamada Nishiki rice, polished to 35%
Junmai Daiginjo — Dewa Sansan rice, polished to 45%
Junmai Daiginjo — Omachi rice, polished to 48%, unfiltered and undiluted straight from the press (muroka funamae genshu)
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Source: https://kotobukitoraya.co.jp/