Our flagship model, “Junmai-Daiginjo” TOSHIMAYA will be released on September 16th, Respect for the Aged Day.
This Junmai-Daiginjo is made using Yamadanishiki (from Hyogo Prefecture), the highest quality rice suitable for sake brewing, and is brewed using the finest sake brewing techniques.

The taste is elegant, with a rich aroma like ripe fruit. Aged for several years at an ice temperature,
it has a silky smooth mouthfeel and a soft lingering aftertaste.

This is a limited edition product with only 150 bottles produced per year, so please enjoy this rare “Tokyo local sake.”

＜For details＞

We’ve launched this year’s version of “EDOSAKEOJI”. “EDO” is the old name of Tokyo, and “OJI” means prince in Japanese. This is a sake of “All Tokyo”.
This sake is made from rice grown entirely in Tokyo, and is a new type of sake brewed with “Edo yeast”, which is quite rare.
It is Junmai-Ginjo of fresh flavor taste made in a brewery in Tokyo; Acidity 1.8, Sake Meter Value -0.5, Alcohol 17%.

＜EDOSAKEOJI＞