酔生夢死
Second go-around
This brewery boasts a history dating back to the mid-Muromachi period. The brewery has stubbornly stuck to the traditional Yamahai method of brewing sake, based on the principle of "making sake like plum blossoms, which is more subdued and full-bodied than the more famous cherry blossoms.
It is said that the sake's name "Tobirazumi" comes from the name of the area "Hirasawa," from which it was called "Hirasawa no Izumiya no Sake," and also from a local painter who presented our sake to the monk Ryokan of Echigo, describing it as "outstandingly good white water.
Chokai is one of the reasons why we can produce dry sake, which is rare in Akita Prefecture.
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