No satisfaction in pursuing at the best Sake brewing.

This Junmai shu is handmade from Tsuyubakaze shuzo kotekimai rice at our brewery, “Koryogura”, which is located in Nara the birthplace of Japanese sake.The distinct features of this sake are a pleasant, airy, “quality” scent and a “full-bodied” flavor which is achieved by extracting the taste of the rice. After brewing, it undergoes a low-temperature aging process that takes over 30 months to complete before a mellow flavor is achieved. At this point the now vintage Junmai shu is taken from the aging cellar and each bottle is labeled and individually numbered. The long maturation period leads to a mellower, more rounded, richer and more full-flavored taste.

Once upon a time, all sake used to be called Tarusake.
Tarusake is Japanese cedar barrel-flavored sake.
From the beginning of the Edo Period to the end of the Meiji Period (17th – 19th centuries), sake was normally stored in barrels called taru made of cedar. Therefore, in those days sake was simply called tarusake. In 1964, Choryo succeeded in making an excellent tarusake using Yoshino cedar barrels. Since then, for almost 50 years we have been making tarusake in the same traditional way.
Fresh on the palate, and with a pleasant cedar flavor that brings its peculiar richness and well-balanced　aroma. “Yoshinosugino Tarusake” brings you the full taste and pleasure of sake.