Torai - Aomori Terroir Size:720 ml In-house red yeast gives this

In-house red yeast gives this sweet

This hints at the sake’s longer than normal brewing process

which almost went extinct around 1945

This version of Ginkobai by Ippongi Kubohonten has a distinct spiciness from hot pepper

Who can resist the label’s adorable squirrels sipping sake at an autumn feast

Torai - Aomori Terroir Size:720 ml In-house red yeast gives thisEvery sip of this once pasteurized junmai takes you to the snowy northern prefecture of Aomori. Its made using locally sourced rice, subsurface mountain water, and natural yeast from the beech trees of the Shirakami Sanchi World Heritage Site. The taste is reminiscent of white wine sangria, with notes of lychee and pineapple. A fabulous sake for beginners, it can be enjoyed with typical wine pairings such as cheese or fruit.