ハヤカワ
Murasaki Yatagata" is not a mere kijoshu. It is a "re-finish kijo-zake," a kijo-zake brewed with the previous season's "Yonotori. In other words, it is a kijoshu brewed with kijoshu---a "re-brewed" kijoshu. This is difficult to explain, so let me explain again. Usually, kijo-zake is brewed using aged sake from the stock instead of brewing water. In the case of Murasaki Yata, however, the sake is brewed not from a mere stock of sake, but from a stock of sake made with sake from the same brewery. In other words, it is a special type of kijo-zake in which expensive kijo-zake is used even as a raw material. Moreover, this "Murasaki Yatagata" is brewed in a novel style with a system whereby the sake is passed down from year to year. One year's "Murasaki Yata" will be the ingredient for the next season's "Murasaki Yata". Thus, like the sauce of a long-established eel restaurant, a part of the first sake is passed on from generation to generation.
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