Kagamiyama Daiginjo Tobindori Shizukushu

Gold Prize at the Annual Japan Sake Awards, the oldest sake competition in Japan.

A rare daiginjo, drawn drop by drop. The moromi, the fermenting mash of rice, koji, and water, was placed into bags and hung, and the sake was allowed to fall under its own weight rather than be pressed. What came down was collected in tobin, the 18-liter glass bottles reserved for a brewery's finest sake. Produced in very small quantities, and the bottle the brewery submits to competition.