The clean water that flows underground in
the snowy country is the best water for sake brewing.
The aging feeling drifting in the pure sharpness
produced sake that is typical of light and dry.

Junmaishu made with Kimoto
“Yamashiroya”, the best sake
that can be completed by combining with food
This sake is only available outside Niigata prefecture.

We used only sake rice “Koshitanrei” made in the rice terraces of Tochio,
which we have been protecting for generations.
A delicious sake that can only be produced here,
made with the cooperation of many people.