{"title":"ALL","description":"","products":[{"product_id":"eau-076-fig-cask","title":"076 FIG CASK ","description":"\u003cdiv class=\"product_description_body -git20\" data-lang=\"ja\"\u003e\n\n \u003cp\u003eSince the beginning of mitosaya, they have been making brandy every year from figs grown in Kawajima-cho, Saitama Prefecture. They receive the large Masui Dauphin figs on the day they are harvested, and prepare the figs immediately. The figs arrive in about a week, fully ripe and soft enough to be easily crushed by hand.\u003c\/p\u003e\n\n\u003cp\u003e The fresh and refreshing aroma gradually changes to a sweet and heavy aroma containing alcohol. After a short brewing period to prevent excessive fermentation, it was distilled and aged for 8 months in new French oak barrels.\u003c\/p\u003e\n\n\u003cp\u003e Following on from KAWAJIMA FIG and FIG FEST, this year we have FIG CASK. The green fig flavor is softened by aging in wooden barrels.\u003c\/p\u003e\n\n\u003cp\u003e Because it is made from new casks, it has a strong aroma, but this makes it perfect for enjoying on its own as an aperitif or after-meal drink.\u003c\/p\u003e\n\n\u003cp\u003e Product: Brandy\u003cbr\u003e\n Ingredients: figs, water\u003cbr\u003e\n Alcohol content: 44%\u003cbr\u003e\n Capacity: 100ml\/500ml\u003c\/p\u003e\n\n \u003cp\u003eArtwork by Ryota Nishimoto\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"product_description_body -git20\" data-lang=\"en\"\u003e\n\n\u003cp\u003eSince the start of mitosaya, I have made fig brandy from Kawashima-machi in Saitama Prefecture every year. The large Masui dauphines are harvested and sent to me on the same day, and I prepare the brandy immediately. The figs, which take about a week to arrive, arrive fully ripe and are so soft that they can be easily crushed by hand.\u003c\/p\u003e\n\n\u003cp\u003e The fresh and lush aroma gradually turns into a sweet and heavy aroma with alcohol. After a short brewing period to prevent over-fermentation, it was distilled and aged for 8 months in new French oak barrels.\u003c\/p\u003e\n\n\u003cp\u003e After KAWAJIMA FIG and FIG FEST, this year's FIG CASK has a softer fig greenness due to the aging in wooden barrels.\u003c\/p\u003e\n\n\u003cp\u003e The aroma is stronger due to the new barrels, but it can be enjoyed as an aperitif or after-dinner drink, or slowly on its own.\u003c\/p\u003e\n\n\u003cp\u003e Item: Brandy\u003cbr\u003e\n Ingredients: figs, water\u003cbr\u003e\n Alcohol content: 44\u003cbr\u003e\n Volume: 100ml \/ 500ml\u003c\/p\u003e\n\n\u003cp\u003e Artwork by Ryota Nishimoto\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"mitosaya botanical distillery","offers":[{"title":"100ml","offer_id":42331869773994,"sku":"EAU_076_100","price":2750.0,"currency_code":"JPY","in_stock":false},{"title":"500ml","offer_id":42331869806762,"sku":"EAU_076_500","price":11000.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/products\/products_eau-de-vie_076_01.jpg?v=1651373265"},{"product_id":"eau-078-summer-navel","title":"078 SUMMER NAVEL ","description":"\u003cdiv class=\"product_description_body -git20\" data-lang=\"ja\"\u003e\n\n\u003cp\u003e This year, we added vanilla from Madagascar to our annual eau de vie de orange, made with navel oranges from Eguchi Farm in Kumamoto.\u003c\/p\u003e\n\n\u003cp\u003e Eguchi Farm, located on the hillside in the Sankaku region of Kumamoto, is an organic farm that mainly cultivates citrus fruits. The navel oranges that have been grown without pesticides for about 40 years have a deep orange skin that is incredibly juicy and have an impeccable aroma and flavor.\n The flesh of the rice is slowly brewed and then distilled, while the thickly cut skin, which has a rich aroma and fruity flavor, is soaked in rice spirits before being distilled.\u003c\/p\u003e\n\n \u003cp\u003eThe vanilla used is grown in Madagascar using a method called \"agroforestry,\" which involves planting and growing multiple crops together. This method was devised as a way to grow crops while protecting forests in tropical regions. It is a farming method that makes use of the bounty of nature and does not use pesticides or fertilizers.\u003c\/p\u003e\n\n\u003cp\u003e Citrus and vanilla go together well, needless to say, but the vanilla flavor adds depth to the freshness, like taking a bite of a navel orange.\n Serve slightly chilled in a straight glass. Summer is always there.\u003c\/p\u003e\n\n\u003cp\u003e Product: Brandy\u003cbr\u003e\n Ingredients: Navel orange (fruit), navel orange (skin) (produced in Kumamoto Prefecture), rice spirits, water, vanilla (produced in Madagascar)\u003cbr\u003e\n Alcohol content: 44%\u003c\/p\u003e\n\n\u003cp\u003e Artwork by Ryota Nishimoto\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"product_description_body -git20\" data-lang=\"en\"\u003e\n\n \u003cp\u003eThis year, we added Madagascar vanilla to our annual eau de vie de orange made with navel fruit from Eguchi Farm in Kumamoto.\u003c\/p\u003e\n\n\u003cp\u003e Eguchi Farm, located on a small mountainside in the Triangle area of Kumamoto, grows citrus fruits using organic farming methods. The navel, which has been grown without pesticides for about 40 years, is very fresh with a dark orange skin and has a perfect aroma and taste.\n The berries are slowly brewed and then distilled. The thickly sliced skin is aromatic and fruity, and its part is macerated in rice spirits before distilling.\u003c\/p\u003e\n\n\u003cp\u003e The vanilla added is grown in Madagascar using a method called \"\"agroforestry,\"\" in which multiple crops are planted and grown together. This method was invented in the tropics as a way to grow crops while protecting the forests. It is a farming method that utilizes the blessings of nature and does not use pesticides or fertilizers.\u003c\/p\u003e\n\n \u003cp\u003eIt goes without saying that citrus and vanilla go well together, but the freshness of a bite of navel orange is enhanced by the addition of vanilla flavor.\n Serve slightly chilled in a straight glass. Summer is always here.\u003c\/p\u003e\n\n\u003cp\u003e Item: Brandy\u003cbr\u003e\n Ingredients: Navel orange (fruit), navel orange (peel) (from Kumamoto Prefecture), rice spirits, water, vanilla (from Madagascar)\u003cbr\u003e\n Alcohol content: 44%.\u003c\/p\u003e\n\n\u003cp\u003e Artwork by Ryota Nishimoto\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"mitosaya botanical distillery","offers":[{"title":"100ml","offer_id":42331869905066,"sku":"EAU_078_100","price":2420.0,"currency_code":"JPY","in_stock":false},{"title":"500ml","offer_id":42331869937834,"sku":"EAU_078_500","price":10120.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/products\/products_eau-de-vie_078_01.jpg?v=1651372404"},{"product_id":"eau-079-hi-strawberry","title":"079 HI! STRAWBERRY","description":"","brand":"mitosaya botanical distillery","offers":[{"title":"500ml","offer_id":42593191198890,"sku":"EAU_079_500","price":9680.0,"currency_code":"JPY","in_stock":false}]},{"product_id":"eau-087-yuzu-gosho","title":"087 YUZU GOSHO ","description":"\u003cdiv class=\"product_description_body -git20\" data-lang=\"ja\"\u003e\n\n \u003cp\u003eInnai, Usa City, in the northern part of Oita Prefecture. Yuzu trees were planted decades ago on what used to be rice terraces, and now it is a major production area. Standing on the mountainside with a great view, the yuzu fields that look like green steps are Sato's fields, where he cultivates Hanzaki yuzu. Hanzaki is a dialect word for the giant salamander, a protected species of Japanese giant salamander, and because he does not use pesticides, he does not pollute the river where the giant salamanders live. On the other hand, Sato's fields are full of insects. Jorogumo spiders make their nests, and cicada shells lie on the trunks. The long thorns of the yuzu trees also make for a stimulating experience.\u003c\/p\u003e\n\n \u003cp\u003eBefore the ripe yellow yuzu reaches its peak harvest, the two weeks around the autumn equinox are the peak for green yuzu. This is explained to us by \"Madame Yuzu\" Yoshie Kamiya. Normally, the timing of thinning out the fruit is delayed until the last possible moment, allowing for the harvest of fresh, green yuzu that is perfect for yuzu kosho. When you dig your fingernail into the skin, the juice bursts in a mist, making it incredibly fresh.\u003c\/p\u003e\n\n\u003cp\u003e On the other hand, the pepper used for yuzu kosho is green chili peppers. The harvest seasons of local green chili peppers and green yuzu overlap, so Kamiya chooses those two weeks of the year to make yuzu kosho. He adds salt, puts it through a food processor, and then crushes it in a mortar and pestle. When the ingredients are well mixed and slightly sticky, it's done.\u003c\/p\u003e\n\n \u003cp\u003eMadame Yuzu sent me some green yuzu and green chili peppers, and I prepared yuzu gosho as instructed. I soaked the resulting yuzu kosho in rice spirits for a sufficient amount of time before distilling it. The aroma of yuzu fills your nose, and the spiciness of the chili peppers pops out.\n Enjoy the aroma of this Yuzu Kosho drink at the table. You can also drink it with soda during meals.\u003c\/p\u003e\n\n\u003cp\u003e Product: Brandy\u003cbr\u003e\n Content capacity: 100ml\/500ml\u003cbr\u003e\n Ingredients: Mandarin oranges (from Okayama Prefecture), yuzu, green chili peppers (from Oita Prefecture), rice spirits, water\u003cbr\u003e\n Alcohol content: 42%\u003c\/p\u003e\n\n\u003cp\u003e Artwork by Ryota Nishimoto\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"product_description_body -git20\" data-lang=\"en\"\u003e\n\n \u003cp\u003eIn the northern part of Oita Prefecture, there is a town called Inai, Usa City. The yuzu that was planted decades ago in what used to be terraced rice paddies has now become a major production area. Standing on a mountainside with a great view, the yuzu field that looks like a green staircase is the field of Mr. Sato, who grows Hanzaki citron. The word \"hanzaki\" is a dialect word to the Japanese giant salamander, a protected species, and because he does not use pesticides, he does not pollute the rivers where the salamanders live. Instead, Mr. Sato's fields are filled with insects. A widow spider has built a nest, and there are cicada shells on the trunk. The long thorns of the yuzu tree are also a source of irritation.\u003c\/p\u003e\n\n \u003cp\u003eThe peak season for green yuzu is the two weeks before and after the autumnal equinox, before the ripe yellow yuzu is harvested. Sadae Kamiya, aka \"Madam Yuzu,\" taught me how to grow them. By delaying the thinning of the fruit until the very last minute, she is able to produce fresh green yuzu that is ideal for yuzu kosho. When you run your fingernail over the skin, the juice comes out in a mist and is just so fresh.\u003c\/p\u003e\n\n\u003cp\u003e On the other hand, the pepper for yuzu kosho is green chili pepper. The key to making yuzu pepper is that the local green chili peppers and green yuzu peppers are harvested at the same time. He adds salt, runs it through a food processor, and crushes it further in a mortar. When the whole mixture is blended and a little sticky, it is ready.\u003c\/p\u003e\n\n \u003cp\u003eMadam Yuzu sent me some green yuzu and green chili peppers, and I prepared the yuzu gosho as she taught me, and distilled the resulting yuzu kosho by soaking it thoroughly in rice spirits. The aroma of the yuzu comes through the nose, while the stimulation of the togarashi pops.\n Enjoy the aroma of yuzu kosho at your table. It can also be enjoyed with soda.\u003c\/p\u003e\n\n\u003cp\u003e Item: Brandy\u003cbr\u003e\n Contents: 100ml \/ 500ml\u003cbr\u003e\n Ingredients: mandarin oranges (Okayama Prefecture), yuzu, green pepper (Oita Prefecture), rye spirit, water\u003cbr\u003e\n Alcohol content: 42%.\u003c\/p\u003e\n\n\u003cp\u003e Artwork by Ryota Nishimoto\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"mitosaya botanical distillery","offers":[{"title":"100ml","offer_id":42331870691498,"sku":"EAU_087_100","price":2200.0,"currency_code":"JPY","in_stock":true},{"title":"500ml","offer_id":42331870724266,"sku":"EAU_087_500","price":9680.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/products\/products_eau-de-vie_087_01.jpg?v=1651369577"},{"product_id":"eau-090-delightful-aml","title":"090 DELIGHTFUL AML","description":"\u003cdiv class=\"product_description_body -git20\" data-lang=\"ja\"\u003e\n\n\u003cp\u003e NEWLAND is a commercial facility renovated from a former crane training school in the south of Kumagaya City, Saitama Prefecture. A long-time friend contacted me to ask me to make sake because the fruit trees planted at the same time as the facility opened in 2012 are now bearing fruit, so I was excited. This year, there was a particularly large harvest of apricots. The apricots that arrived were beautiful and of uniform size, likely harvested over several days.\u003c\/p\u003e\n\n\u003cp\u003e A small amount of yeast was added to 40kg of apricots and the brewing was carried out carefully. The next day, fermentation began actively from the top and continued for several days. What was interesting was that although it seemed to have finished, it started fermenting again the next day. Once it had settled, it was distilled. The sweet and sour aroma typical of apricots spread throughout the distillation chamber and liquid emerged.\u003c\/p\u003e\n\n \u003cp\u003eThe timing for the product is right in the summer. The spirits of seedling lemon verbena and Yerba Buena were added during the blending. Apricot, Mint, Lemon Vervena are AML. The refreshing scents overlap. I found a combination that is perfect for summer.\u003c\/p\u003e\n\n\u003cp\u003e The 40% alcohol content is a little lower than usual, so it's perfect to drink as is, slightly chilled, or on the rocks or in cocktails.\u003c\/p\u003e\n\n\u003cp\u003e Item: Brandy Capacity: 100ml \/ 500ml\u003cbr\u003e Ingredients: Apricots (from Saitama Prefecture), lemon verbena, mint (Yerba Buena) (from Chiba Prefecture), Rai spirits, water Alcohol content: 40%\u003c\/p\u003e\n\n\u003cp\u003e Artwork by Ryota Nishimoto\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"product_description_body -git20\" data-lang=\"en\"\u003e\n\n \u003cp\u003eI was very excited to receive a call from a long-time friend who wanted me to make sake from the fruit trees that were planted when the store opened in 2012. He said, \"\"This year's apricots are especially plentiful. This year's apricots were especially plentiful,\"\" he said, as the apricots were picked over several days and the size of the fruit was perfect.\u003c\/p\u003e\n\n\u003cp\u003e We added a small amount of yeast to 40 kg of apricots and carefully prepared the wine. The next day, fermentation began actively from the top and continued for several days. What was interesting was that once we thought it was over, it started to ferment again the next day. Distillation after settling down. The sweet and sour aroma of apricots spread throughout the distillation room and the liquid appeared.\u003c\/p\u003e\n\n \u003cp\u003eThe timing for making the product was right in the summer. When blending, I added seedling lemon verbena and yerba buena spirit, Apricot, Mint, Lemon Vervena (AML), to create a refreshing combination of aromas. I've found the right combination for summer.\u003c\/p\u003e\n\n\u003cp\u003e The 40% alcohol content, a little lower than usual, makes it perfect for chilling and drinking on its own. Of course, it can also be served on the rocks or in cocktails.\u003c\/p\u003e\n\n\u003cp\u003e Item: Brandy\u003cbr\u003e Contents: 100ml \/ 500ml\u003cbr\u003e Ingredients: Apricots (from Saitama Prefecture), Lemon Verbena, Mint (Yerba Buena) (from Chiba Prefecture), Lai Spirit, Water\u003cbr\u003e Alcohol content: 40%.\u003c\/p\u003e\n\n\u003cp\u003e Artwork by Ryota Nishimoto\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"mitosaya botanical distillery","offers":[{"title":"100ml","offer_id":42331870822570,"sku":"EAU_090_100","price":1980.0,"currency_code":"JPY","in_stock":true},{"title":"500ml","offer_id":42331870855338,"sku":"EAU_090_500","price":8580.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/products\/products_eau-de-vie_090_01.jpg?v=1651368795"},{"product_id":"eau-022-21-joshuhaku","title":"022-21 JOSHUHAKU ","description":"\u003cdiv class=\"product_description_body -git20\" data-lang=\"ja\"\u003e\n\n\u003cp\u003e This eau-de-vie is made using Joshu White, a variety of plum grown in the Aoya Plum Grove in Joyo City, which has been in operation since the Edo period.\n The representative, Akio Tanaka, started Aoya Ume Koubou in order to protect the large-sized and fragrant Joshu Shiro plums. His love for plums is so strong that it is almost enviable. \nThis year marks the third season, and I received large, beautiful, lemon-colored ume plums in several shipments starting in late June. The soft, full-bodied fragrance of peaches is enchanting.\n Plums are highly acidic, so they are not good at alcoholic fermentation. Therefore, with the help of yeast, enzymes, and sugar, we slowly fermented it for about a month and distilled it.\n It is then blended with spirits distilled after soaking last year to create a mellow finish.\u003c\/p\u003e\n\n\u003cp\u003e Although it has no sugar, it is definitely sweet when you drink it. Please enjoy the rich flavor of Joshu Shiro.\u003c\/p\u003e\n\n\u003cp\u003e Product: Brandy\u003cbr\u003e\n Ingredients: Plum (Joshu White, Kyoto), rice spirits, water\u003cbr\u003e\n Alcohol content: 42%\u003c\/p\u003e\n\n\u003cp\u003e Artwork by Ryota Nishimoto\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"product_description_body -git20\" data-lang=\"en\"\u003e\n\n\u003cp\u003eEau de vie made from Joushu white, a variety of plum grown in the Aoya plum grove in Joyo City that has been around since the Edo period. \nMr. Akio Tanaka, the president of the company, started the Aoya Ume Workshop to protect the large grains and strong aroma of the Joushu White. This is why his love for plums is so enviable.\n This year, the third season, we received several shipments of beautiful, large, lemon-ripe plums from the latter half of June. The soft, peach-like aroma is enchanting.\n Plums with high acidity are not naturally good at alcoholic fermentation. So, with the help of yeast, enzymes, and sugar, we slowly distilled it after about a month of fermentation.\n It was mellowed by mixing it with spirits distilled after macerating last year.\u003c\/p\u003e\n\n\u003cp\u003e It is supposed to have no sugar content, but when you drink it, it is indeed sweet. Please enjoy the rich flavor of Joushu White.\u003c\/p\u003e\n\n\u003cp\u003e Item: Brandy\u003cbr\u003e\n Ingredients: Plums (Joushu White, from Kyoto), Rice Spirits, Water\u003cbr\u003e\n Alcohol content: 42%.\u003c\/p\u003e\n\n\u003cp\u003e Artwork by Ryota Nishimoto\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"mitosaya botanical distillery","offers":[{"title":"100ml","offer_id":42331870888106,"sku":"EAU_022-21_100","price":2200.0,"currency_code":"JPY","in_stock":true},{"title":"500ml","offer_id":42331870920874,"sku":"EAU_022-21_500","price":9680.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/products\/products_eau-de-vie_022-21_01.jpg?v=1645685391"},{"product_id":"eau-051-21-monsieur-lectier","title":"051-21 MONSIEUR LECTIER ","description":"\u003cdiv class=\"product_description_body -git20\" data-lang=\"ja\"\u003e\n\n\u003cp\u003e This eau de vie de fruits (fruit brandy) is made only from fully ripe Le Lectier pears, delivered from Abe Farm in Shirane, Minami Ward, Niigata City, a major pear producing region. Niigata Prefecture is the number one producer of Le Lectier pears in Japan, boasting an overwhelming share of approximately 80% of the total area. The Shirane area of Minami Ward, where Abe Farm is located, is said to be the birthplace of Le Lectier cultivation in Japan, and is truly a town of Le Lectier. It is characterized by its rich aroma, smooth texture, and elegant shape. Le Lectier pears do not ripen fully on the tree, so they need to be ripened for approximately 40 days after harvest.\u003c\/p\u003e\n\n \u003cp\u003eLast winter, we received 150 kilograms of Le Lectier from Niigata, which we slowly brewed and distilled. It was then aged for half a year before bottling.\u003c\/p\u003e\n\n\u003cp\u003e The restaurant was named Monsieur Lectier in honour of the two men: Mr. Lectier, a fruit horticulturist who served the French court as a butler in the 17th century, and the previous owner of Abe Farm, who was the first man in Japan to write a book on pear cultivation techniques.\u003c\/p\u003e\n\n\u003cp\u003e In addition, we have created a very small amount of \"MONSTER LECTIER\", which contains the fruit of Le Lectier in a bottle. This will be on sale at the Open Day on November 14th.\u003c\/p\u003e\n\n\u003cp\u003e Product: Brandy\u003cbr\u003e\n Contents: 100ml\/500ml\u003cbr\u003e\n Ingredients: Le Lectier (produced in the Shirane area, Minami-ku, Niigata Prefecture), water (produced in Kamaishi, Iwate Prefecture)\u003cbr\u003e\n Alcohol content: 41%\u003c\/p\u003e\n\n\u003cp\u003e Drawing: Ryota Nishimoto\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"product_description_body -git20\" data-lang=\"en\"\u003e\n\n \u003cp\u003eEau de Vie de Fleurie (fruit brandy) made only from fully ripe Le Lecchiette, delivered from Abe Farm in Shirane, Minami-ku, Niigata City, a major pear production area. Niigata Prefecture has the largest area of Le Lecchier cultivation in Japan, and boasts an overwhelming share of about 80%. The Shirane district in Minami Ward, where Abe Farm is located, is said to be the birthplace of Le Lecchier cultivation in Japan, making it a true Le Lecchier town. It is characterized by its rich aroma, smooth texture, and graceful form. Le Leche is not fully ripe on the tree, so it needs to ripen for about 40 days after harvest.\u003c\/p\u003e\n\n\u003cp\u003e Last winter, 150 kilos of Le Lecce arrived from Niigata, where it was slowly brewed and then distilled. The wine was aged for six months before bottling.\u003c\/p\u003e\n\n \u003cp\u003eLe Leche, a fruit horticulturist who served the French court as a steward in the 17th century, and the predecessor of Abe Farm, who wrote the first book on pear cultivation in Japan. The name \"\"Monsieur Leche\"\" was chosen in honor of these two monsieurs.\u003c\/p\u003e\n\n\u003cp\u003e In addition, a small amount of \"MONSTER LECTIER,\" which has Le Leche fruit inside the bottle, has been produced. It will be available at the Open Day on November 14.\u003c\/p\u003e\n\n\u003cp\u003e Product: Brandy\u003cbr\u003e\n Contents: 100ml \/ 500ml\u003cbr\u003e\n Ingredients: Le Leche (from Shirane area, Minami-ku, Niigata Prefecture), water (from Kamaishi, Iwate Prefecture)\u003cbr\u003e\n Alcohol content: 41%.\u003c\/p\u003e\n\n\u003cp\u003e Drawing: Ryota Nishimoto\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n","brand":"mitosaya botanical distillery","offers":[{"title":"100ml \/ none","offer_id":42331871346858,"sku":"EAU_051-21_100","price":2420.0,"currency_code":"JPY","in_stock":true},{"title":"500ml \/ none","offer_id":42331871379626,"sku":"EAU_051-21_500","price":10120.0,"currency_code":"JPY","in_stock":false},{"title":"500ml \/ can be","offer_id":42331871412394,"sku":"EAU_051-21_550","price":10120.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/products\/products_eau-de-vie_051-21_01.jpg?v=1645684558"},{"product_id":"eau-095-shonan-gold","title":"095 SHONAN GOLD ","description":"\u003cdiv class=\"product_description_body -git20\" data-lang=\"ja\"\u003e\n\n \u003cp\u003eEau de vie was created through a collaboration between Fujifilm Design Center (CLAY) and mitosaya.\n It uses fresh Shonan Gold citrus fruit harvested at Joy Farm Odawara in Odawara City, Kanagawa Prefecture, the headquarters of Fujifilm's photographic film manufacturing.\n Shonan Gold has pale yellow skin and flesh like a lemon, a juicy and sweet taste, and a refined, refreshing aroma. It is made with Koshu brandy as the base and spirits that bring out the aroma of Shonan Gold.\u003c\/p\u003e\n\n\u003cp\u003e The elaborate packaging, created by CLAY's design team, is also special.\u003c\/p\u003e\n\n\u003cp\u003e From October 29th to 31st, 2021, we opened a tiny bar called \"CLAY 10 minutes BAR\" in the basement of CLAY studio, serving special drinks for this occasion.\u003c\/p\u003e\n\n\u003cp\u003e Product: Brandy\u003cbr\u003e\n Contents: 100ml\/500ml\u003cbr\u003e\n Ingredients: Shonan Gold, Koshu, rice spirits, water\u003cbr\u003e \nAlcohol content: 42%\u003c\/p\u003e\n\n\u003cp class=\"-fs14 -center\"\u003e Limit two items per product (size) per person.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"product_description_body -git20\" data-lang=\"en\"\u003e\n\n\u003cp\u003eEau de vie is the result of collaboration between Fujifilm Design Center (CLAY) and mitosaya.\n It uses Shonan Gold, a fresh citrus fruit from Joy Farm Odawara in Odawara City, Kanagawa Prefecture, the headquarters of Fujifilm's photographic film production.\n Shonan Gold is characterized by its lemon-like pale yellow peel and fruit, juicy and sweet in taste, and elegant and refreshing aroma. Koshu brandy is used as the base, mixed with spirits from Shonan Gold to bring out its aroma.\u003c\/p\u003e\n\n\u003cp\u003e The elaborate packaging by CLAY's team of designers is also something special.\u003c\/p\u003e\n\n\u003cp\u003e From October 29th to 31st, 2021, a small little bar \"\"CLAY 10 minutes BAR\"\" was opened in the basement of the CLAY studio, offering special drinks for this occasion.\u003c\/p\u003e\n\n\u003cp\u003e Item: Brandy\u003cbr\u003e\n Contents: 100ml \/ 500ml\u003cbr\u003e\n Ingredients: Shonan Gold, Koshu, Rye Spirits, Water\u003cbr\u003e\n Alcohol content: 42%.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"mitosaya botanical distillery","offers":[{"title":"100ml","offer_id":42331871674538,"sku":"EAU_095_100","price":2200.0,"currency_code":"JPY","in_stock":true},{"title":"500ml","offer_id":42331871707306,"sku":"EAU_095_500","price":9680.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/products\/products_eau-de-vie_095_01.jpg?v=1645613745"},{"product_id":"eau-097-tekka-apple","title":"097 TEKKA APPLE ","description":"\u003cdiv class=\"product_description_body -git20\" data-lang=\"ja\"\u003e\n\n\u003cp\u003e TEKKA APPLE is an apple brandy made from freshly picked apples, seasoned with spices and a hint of sweetness, inspired by the image of drinking apple pie.\u003c\/p\u003e\n\n\u003cp\u003e At the beginning of summer, in northern Shinshu, Nagano Prefecture \u003cmeta charset=\"utf-8\"\u003eWe received freshly picked apples of a variety of varieties, including San Tsugaru, Shinano Sweet, Shinano Gold, San Fuji, and Granny Smith, from an apple farm in \u003cspan\u003eIizuna\u003c\/span\u003e .\u003c\/p\u003e\n\n\u003cp\u003e When thinning out apples during their growth, about half of the apples must be thinned out to make room for one apple, and they were consulting us about how to use them. They are small and vibrant yellow-green in color. When eaten, they are still sour and hard, but when the sugar content is measured, it is about 10 degrees, and you can tell that there is sweetness and fruitiness behind the sourness. After crushing them finely, sugar and enzymes are added, as this is a new ingredient, and wine yeast and sake yeast are used as yeast, and the tanks are divided to compare the fermentation conditions.\u003c\/p\u003e\n\n \u003cp\u003eI was worried at first because there wasn't much moisture, but after about two weeks, both varieties produced apple wine with the aroma of juicy green apples.\u003c\/p\u003e\n\n\u003cp\u003e However, compared to apple brandy, the distilled product has a lighter aroma and a sharper flavor. This makes it possible to add spices and herbs to expand the flavor. The complex flavor is created by adding vanilla, cinnamon, cloves, and citrus peel from Madagascar, as well as honey from Japanese pepper, which is characterized by its spicy flavor, harvested in Otaki. It will gently ease the cold of winter.\u003c\/p\u003e\n\n\u003cp\u003e Item: Brandy Contents: 100ml \/ 500ml\u003cbr\u003e Ingredients: freshly picked apples (from Nagano Prefecture), vanilla, cloves, cinnamon, cinnamon leaves, mandarin peel, apple chips, honey, water Alcohol content: 42%\u003c\/p\u003e\n\n\u003cp\u003e Drawing: Ryota Nishimoto\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"product_description_body -git20\" data-lang=\"en\"\u003e\n\n \u003cp\u003eTEKKA APPLE is an apple brandy made from picked apples with spices and a slight sweetness, inspired by drinking apple pie.\u003c\/p\u003e\n\n\u003cp\u003e At the beginning of the summer, we received picked apples of various varieties such as Sun Tsugaru, Shinano Sweet, Shinano Gold, Sun Fuji, and Granny Smith from an apple farm in Iinuma, Nagano Prefecture, Northern Shinshu.\u003c\/p\u003e\n\n\u003cp\u003e They were asking for advice on how to make use of the thinning process during apple growth, which requires about half of the total number of apples to be thinned out to make room for one apple. It was small and bright yellow-green in color. They are still sour and hard when you try them, but when you measure the sugar content, it is about 10 degrees, and you can tell that there is sweetness and fruitiness. After behind crushing it into small pieces, I added sugar and enzymes since it was my first time using these ingredients, and used wine yeast and sake yeast in separate tanks to compare the fermentation.\u003c\/p\u003e\n\n \u003cp\u003eWe were worried about the low water content, but after about two weeks, we had apple wine with a fresh green apple aroma in both cases.\u003c\/p\u003e\n\n\u003cp\u003e The distilled version, however, has a paler aroma and a sharper taste than the apple brandy. For this reason, it may be possible to add spices and herbs to expand it. The complex flavor is created by adding vanilla, cinnamon, cloves, and citrus peel from Madagascar, as well as the spicy flavor of karasuzan pepper honey from Otaki. It gently soothes the winter chill.\u003c\/p\u003e\n\n\u003cp\u003e Item: Brandy\u003cbr\u003e Contents: 100ml \/ 500ml\u003cbr\u003e Ingredients: Picked apples (from Nagano Prefecture), vanilla, cloves, cinnamon, cinnamon leaves, mandarin peel, apple chips, honey, water\u003cbr\u003e Alcohol content: 42%.\u003c\/p\u003e\n\n\u003cp\u003e Drawing: Ryota Nishimoto\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"mitosaya botanical distillery","offers":[{"title":"100ml","offer_id":42331871805610,"sku":"EAU_097_100","price":2200.0,"currency_code":"JPY","in_stock":false},{"title":"500ml","offer_id":42331871838378,"sku":"EAU_097_500","price":9680.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/products\/products_eau-de-vie_097_01.jpg?v=1645613632"},{"product_id":"eau-098-rakkasei-peanut","title":"098 RAKKASEI PEANUT ","description":"\u003cdiv class=\"product_description_body -git20\" data-lang=\"ja\"\u003e\n\n \u003cp\u003eWhen Ueno-san, a farmer in Otaki, asked me if I wanted to make something into a drink, the first thing that came to mind was peanuts. Peanuts are synonymous with Chiba, and if you can drink nuts as they are, you don't even need snacks.\u003c\/p\u003e\n\n\u003cp\u003e I wanted something nuttier than last year's Omasari, so I chose Chiba Hantate, a variety that is small but flavorful and sweet, and is said to be known by some as the king of peanuts.\u003c\/p\u003e\n\n\u003cp\u003e The rice that was planted in Ueno's field in the spring grew well and was harvested by everyone in the fall. After digging the seedlings out of the ground, they were turned upside down and piled up with the kernels facing up for a few weeks to mature. The kernels were peeled, roasted, and soaked in rice spirits and distilled.\u003c\/p\u003e\n\n \u003cp\u003eBlended with barrel-aged pear brandy to create a deeper flavor. This is the first distilled liquor that allows you to enjoy the lightness and aroma of peanuts.\u003c\/p\u003e\n\n\u003cp\u003e Product: Brandy\u003cbr\u003e\n Contents: 100ml\/500ml\u003cbr\u003e\n Ingredients: peanuts (Chiba Hantate), pears, rice spirits, water\u003cbr\u003e\n Alcohol content: 42%\u003c\/p\u003e\n\n\u003cp\u003e Drawing: Ryota Nishimoto\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"product_description_body -git20\" data-lang=\"en\"\u003e\n\n\u003cp\u003eWhen Mr. Ueno, a farmer in Otaki, asked me if there was anything I wanted to make into a drink, the first thing I thought of was peanuts. Chiba is known for its peanuts, and if you can drink the nuts as they are, you don't even need snacks anymore.\u003c\/p\u003e\n\n\u003cp\u003e I wanted a nuttier taste than last year's, so I chose a variety called Chiba Handachi. Although small in size, it has a great flavor and sweetness, and some people call it the king of peanuts.\u003c\/p\u003e\n\n \u003cp\u003eThe peanuts were planted in Mr. Ueno's field in the spring, grew well, and were harvested by everyone in the fall. The seedlings are then dug out of the ground, turned over, and piled up, fruit side up, for several weeks to mature. The shelled and roasted berries were macerated in rice spirits and distilled.\u003c\/p\u003e\n\n\u003cp\u003e It is blended with barrel-aged pear brandy for a deeper flavor. This is the first distilled liquor to enjoy the lightness and savory taste typical of peanuts.\u003c\/p\u003e\n\n\u003cp\u003e Product: Brandy\u003cbr\u003e\n Contents: 100ml \/ 500ml\u003cbr\u003e\n Ingredients: Groundnut (Chiba Handachi), Pear, Rice Spirits, Water\u003cbr\u003e\n Alcohol content: 42%.\u003c\/p\u003e\n\n\u003cp\u003e Drawing: Ryota Nishimoto\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"mitosaya botanical distillery","offers":[{"title":"100ml","offer_id":42331871871146,"sku":"EAU_098_100","price":2200.0,"currency_code":"JPY","in_stock":true},{"title":"500ml","offer_id":42331871903914,"sku":"EAU_098_500","price":9680.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/products\/products_eau-de-vie_098_01.jpg?v=1645613585"},{"product_id":"eau-100-weed-and-seaweed","title":"100 WEED AND SEAWEED ","description":"\u003cdiv class=\"product_description_body -git20\" data-lang=\"ja\"\u003e\n\n \u003cp\u003eThe liquid produced during the distillation process is divided into heads, hearts, and tails. The tails, also known as the second distillate, are not used in the product because they have a low alcohol content, but they contain a lot of fruitiness and acidity that are distilled with the water, and are usually used for redistillation of the same ingredients. However, at mitosaya, which often distills one variety at a time, sometimes the tails cannot be used for the next distillation. Therefore, at the end of the year, we collected only the tails of 19 mainly herbal botanicals, made one batch, and redistilled it.\u003c\/p\u003e\n\n\u003cp\u003e We were able to produce a green, clean distillate that combined the flavors and aromas of a variety of botanicals.\u003c\/p\u003e\n\n\u003cp\u003e In addition, it is blended with spirits distilled from various seaweeds caught in the nets of spiny lobster fishing boats at Ohara Fishing Port in Isumi City. (Isumi is actually the landing place for spiny lobsters.)\u003c\/p\u003e\n\n \u003cp\u003eBroadly speaking, seaweed is also a marine botanical. You can enjoy the light fragrance and rich salty taste of over 20 kinds of botanicals.\u003c\/p\u003e\n\n\u003cp\u003e This combination of mitosaya's pods is fitting for the 100th release.\u003c\/p\u003e\n\n\u003cp\u003e Product: Brandy\u003cbr\u003e\n Ingredients: Seaweed, Japanese laurel, rush grass, fennel, bagasse vine, yerba buena, cinnamon, hyssop, purple sage, ginger, hops, holy basil, pontica, southern wood, asakura sansho pepper, wasabi, chamomile, black lettering, mitsumata flower, Vietnamese coriander, pear brandy, rice spirits, water\u003cbr\u003e\n Alcohol content: 42%\u003cbr\u003e\n Capacity: 100ml\/500ml\u003c\/p\u003e\n\n\u003cp\u003e Drawing: Ryota Nishimoto\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"product_description_body -git20\" data-lang=\"en\"\u003e\n\n \u003cp\u003eThe liquid produced during the distillation process is divided into the head, heart and tail in that order. The tail, also known as post-distillation, is not used in the product due to its low alcohol content, but it contains much of the fruitiness and acidity that is distilled with water, and is usually used to redistill the same material. However, in mitosaya, where one variety is often distilled in one batch, the tail is not always available for the next batch. So, at the end of the year, we collected the tails of 19 botanicals, mostly herbal, and redistilled them into one batch.\u003c\/p\u003e\n\n\u003cp\u003e The result is a green, clean distillate that combines the flavors and aromas of many different botanicals.\u003c\/p\u003e\n\n\u003cp\u003e We also blended it with spirits distilled from various seaweeds caught in the nets of lobster fishermen at Ohara fishing port in Isumi City. (Isumi is actually a landing place for lobsters.)\u003c\/p\u003e\n\n\u003cp\u003e The light aroma of more than 20 botanicals and the rich taste of the sea can be felt.\u003c\/p\u003e\n\n \u003cp\u003eThis is the perfect combination of the pods of mitosaya for our 100th release.\u003c\/p\u003e\n\n\u003cp\u003e Item: Brandy\u003cbr\u003e\n Ingredients: seaweed, kaidu kaibuki, igusa, fennel, houttuynia, yerba buena, nikkii, hyssop, purple sage, ginger, hops, holly basil, pontica, southernwood, asakura sansho, wasabi, chamomile, blackletter, honeysuckle flower, vietnamese coriander, pear brandy. Rice, Rice Spirits, Water\u003cbr\u003e\n Alcohol content: 42%.\u003cbr\u003e\n Volume: 100ml \/ 500ml\u003c\/p\u003e\n\n\u003cp\u003e Drawing: Ryota Nishimoto\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"mitosaya botanical distillery","offers":[{"title":"100ml","offer_id":42331872067754,"sku":"EAU_100_100","price":1980.0,"currency_code":"JPY","in_stock":true},{"title":"500ml","offer_id":42331872100522,"sku":"EAU_100_500","price":8580.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/products\/products_eau-de-vie_100_01.jpg?v=1645613472"},{"product_id":"tac-064-moromi-sauce","title":"MOROMI Sauce","description":"\u003cp\u003e We have created a new sauce that is second only to Worcestershire sauce, making use of the fruit mash that remains after distillation.\u003c\/p\u003e\n\n\n\u003cp\u003e This time it's grapes. It's a sweet and sour sauce made from the mash left over from distilling grappa, and is delicious when used in stews and other dishes.\u003c\/p\u003e\n\n\n \u003cp\u003eWe will include a leaflet with simple recipes for recommended usage.\u003c\/p\u003e\n\n\n\u003cp\u003e Please try making delicious dishes with your own ideas. Of course, you can also use it as it is on your dishes.\u003c\/p\u003e\n\n\n\u003cp\u003e Ingredients: Bailey A grappa mash, oregano, rosemary, sugar, rice vinegar, salt, chili pepper, black pepper\u003cbr\u003e\n Contents: 400ml\u003cbr\u003e\n -\u003cbr\u003e\n As a way to make use of the fruit mash that remains after distillation, I made a new sauce, second only to Worcestershire sauce.\u003c\/p\u003e\n\n\n\u003cp\u003e This time it was grapes. It is a sweet and sour sauce made from the mash left over after the distillation of grappa, and is suitable for use in stews and other dishes.\u003c\/p\u003e\n\n\n\u003cp\u003e A leaflet with a simple recipe for its recommended use is included.\u003c\/p\u003e\n\n\n\u003cp\u003e You can also use it as a sauce for stews and other dishes. Of course, it can also be used as is over food.\u003c\/p\u003e\n\n\n\u003cp\u003e Ingredients: Grappa malt of Baily A, oregano, rosemary, sugar, rice vinegar, salt, chili pepper, black pepper.\u003cbr\u003e\n Contents: 400ml\u003c\/p\u003e","brand":"mitosaya botanical distillery","offers":[{"title":"Default Title","offer_id":42331874918570,"sku":"TAC_064","price":1296.0,"currency_code":"JPY","in_stock":false}]},{"product_id":"tac-077-original-worcestershire-sauce","title":"Original Worcestershire Sauce ","description":"\u003cdiv class=\"product_description_body -git20\" data-lang=\"ja\"\u003e\n\n\u003cp\u003e I've been making Worcestershire sauce to utilize the mash that remains after distillation. This time, I'm using fig mash.\u003c\/p\u003e\n\n\u003cp\u003e Making Worcestershire sauce begins with a walk in the garden.\u003c\/p\u003e\n\n \u003cp\u003eWe gather a basket full of fragrant herbs and add them to the mash. The mash has a strong sour taste, so this time we bottled it fresh without aging it in a barrel.\u003c\/p\u003e\n\n\u003cp\u003e This is a refreshing Worcestershire sauce with a light aftertaste.\u003c\/p\u003e\n\n\u003cp\u003e You can use it for your usual fried food menu, and some customers also use it to finish off their dishes. We hope you will use it in a variety of different ways.\u003c\/p\u003e\n\n\u003cp\u003e Ingredients: Fig mash, sugar, soy sauce, salt, onion, apple, celery, carrot, herbs (ginger leaves, spring turmeric leaves, angelica, bay leaves, curry plant, cinnamon, oregano, thyme, rosemary, red shiso, Aomoji), spices (cinnamon, cloves, cardamom, chili pepper, coriander, black pepper)\u003cbr\u003e\n Contents: 120g\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"product_description_body -git20\" data-lang=\"en\"\u003e\n\n \u003cp\u003eI have been making Worcestershire sauce from the mash that is left after distillation. This time it is fig mash.\u003c\/p\u003e\n\n\u003cp\u003e The process of making Worcestershire sauce begins with a walk through the garden.\u003c\/p\u003e\n\n\u003cp\u003e I gather a basket full of fragrant herbs and add them to the mash. The sour taste of the malt is so strong that it is bottled freshly this time without aging in barrels.\u003c\/p\u003e\n\n\u003cp\u003e It is a refreshing Worcestershire sauce with a light aftertaste.\u003c\/p\u003e\n\n\u003cp\u003e It can be used for your usual fried food menu, and some customers even add a dash of it to finish their dishes. We hope you will use it in a variety of ways.\u003c\/p\u003e\n\n\u003cp\u003e Ingredients: fig malt, sugar, soy sauce, salt, onions, apples, celery, carrots, herbs (ginger leaves, spring turmeric leaves, toki, bay leaves, curry plants, nikkei, oregano, thyme, rosemary, red shiso, aojimonji), spices (cinnamon, cloves, cardamom, chili, coriander, black pepper)\u003cbr\u003e\n Contents: 120g\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"mitosaya botanical distillery","offers":[{"title":"Default Title","offer_id":42331875541162,"sku":"TAC_077","price":648.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/products\/products_original-worcestershire-sauce_01.jpg?v=1645687552"},{"product_id":"tac-083-fig-nectarine-balsamic-vinegar-sauce","title":"FIG AND NECTARINE BALSAMIC VINEGAR SAUCE ","description":"\u003cdiv class=\"product_description_body -git20\" data-lang=\"ja\"\u003e\n\n\u003cp\u003e This sauce is made using the mash left over after distilling fig brandy. It is flavored with plenty of balsamic vinegar and garlic and rosemary. The sweet and sour taste of the balsamic vinegar blends with the complex flavor of the mash, making for a sauce that you'll want to drink spoonful after spoonful.\u003c\/p\u003e\n\n \u003cp\u003eIt is recommended to use it for stewing meat, etc., like the Moromi Sauce from last time, but since it is a sweet and sour sauce, it is also delicious when mixed with your favorite oil to make a dressing, so please try it. If you mix it with olive oil, rice oil, salad oil, or other mild oils, or sesame oil, it will become a Chinese-style sauce.\u003c\/p\u003e\n\n\u003cp\u003e This is a versatile sauce that can be used in a variety of ways, depending on your ideas, including salads, tofu and fish carpaccio-style dishes, and to flavor grilled vegetables.\u003c\/p\u003e\n\n\u003cp\u003e A bonus letter with recommended recipes is also included.\u003c\/p\u003e\n\n\u003cp\u003e Contents: 310g\u003cbr\u003e\n Ingredients: Fig mash, balsamic vinegar, sugar, garlic, rosemary, bay leaf, salt\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"product_description_body -git20\" data-lang=\"en\"\u003e\n\n \u003cp\u003eThis sauce is made from the mash of fig brandy after distillation. I added a lot of balsamic vinegar and flavored it with garlic and rosemary. The sweet and sour taste of the balsamic vinegar blends with the complex flavor of the malt liquor to create a sauce that makes you want to take a spoonful and then another spoonful.\u003c\/p\u003e\n\n\u003cp\u003e I recommend using it for stewing meats and other dishes like the previous Moromi sauce, but since the sauce is characterized by its sweet and sour taste, it is also very tasty when mixed with your favorite oil to make a dressing. You can mix it with olive oil, rice oil, salad oil, or sesame oil to make a Chinese-style sauce.\u003c\/p\u003e\n\n\u003cp\u003e It is a versatile sauce that can be used for salads, tofu, fish carpaccio style dishes, grilled vegetables, etc. It can be used in a variety of ways depending on your ideas.\u003c\/p\u003e\n\n\u003cp\u003e A letter with recommended recipes is also included as an extra.\u003c\/p\u003e\n\n\u003cp\u003e Contents: 310g\u003cbr\u003e\n Ingredients: fig malt, balsamic vinegar, sugar, garlic, rosemary, bay leaves, salt\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n","brand":"mitosaya botanical distillery","offers":[{"title":"Default Title","offer_id":42331875803306,"sku":"TAC_083","price":1296.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/products\/products_fig-and-nectarine-balsamic-vinegar-sauce_01.jpg?v=1645687362"},{"product_id":"tac-061-kuromoji-momi-cordial-syrup","title":"Kuromoji and Momi Cordial Syrup ","description":"\u003cdiv class=\"product_description_body -git20\" data-lang=\"ja\"\u003e\n\n \u003cp\u003eWe received some Kuromoji that grows wild in the forests of Mt. Hakusan in Ishikawa Prefecture. The branches and leaves have a very strong, wild scent.\u003c\/p\u003e\n\n\u003cp\u003e To pair with this, I picked new fir buds that I found while walking in the mountains. The tips of the deep green leaves are soft and pale only at this time of year. I picked just the tips of those leaves and combined them with the syrup.\u003c\/p\u003e\n\n\u003cp\u003e The soft, forest-like scent of Kuromoji is complemented by the refreshing scent of fir, making this a perfect syrup for early summer. Try mixing it with carbonated water.\u003c\/p\u003e\n\n\u003cp\u003e Ingredients: Kuromoji, fir buds, sugar, lemon\u003cbr\u003e\n Contents: 120ml\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"product_description_body -git20\" data-lang=\"en\"\u003e\n\n\u003cp\u003eThe blackletter, which grows wild in the forests of Hakusan, Ishikawa Prefecture, has arrived at mitosaya. The branches and leaves are very strong and have a wild aroma.\u003c\/p\u003e\n\n \u003cp\u003eI paired it with fir shoots that I found while walking in the mountains. The deep green tips of the leaves are soft and pale only at this time of the year. I plucked only the tips of these leaves and combined them with the syrup.\u003c\/p\u003e\n\n\u003cp\u003e The soft forest-like aroma of the black letters is followed by the refreshing scent of fir, creating a syrup suitable for early summer. Try it with soda water.\u003c\/p\u003e\n\n\u003cp\u003e Ingredients: black letters, fir shoots, sugar, lemon\u003cbr\u003e\n Contents: 120ml\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"mitosaya botanical distillery","offers":[{"title":"Default Title","offer_id":42338118271146,"sku":"TAC_061","price":1080.0,"currency_code":"JPY","in_stock":false}]},{"product_id":"tac-103-obukucha","title":"OBUKUCHA ","description":"\u003cdiv class=\"product_description_body -git20\" data-lang=\"ja\"\u003e\n\n \u003cp\u003e\"Daifuku tea\" is a tea that is drunk to celebrate the New Year. Originally, \"Daifuku tea\" meant tea made by steeping kelp and plums in hot water, but this tea was born from our desire to create a daifuku tea that is unique to mitosaya.\u003c\/p\u003e\n\n\u003cp\u003e This is a blend of flowers and leaves that have been carefully collected and stored throughout the year, and barley from R Koubou, an active barley farm in Isumi City. This barley tea is made from barley that is grown without pesticides and carefully roasted over charcoal, giving it a gentle, sweet flavor.\u003c\/p\u003e\n\n\u003cp\u003e Why not start the year off right with a cup of this fruitful tea?\u003c\/p\u003e\n\n\u003cp\u003e Ingredients: Barley tea (R Kobo\/Isumi City), panicle shiso, bush clover flowers, leaves, tea flowers, plum blossoms, forsythia\u003cbr\u003e\n Contents: 38g\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"product_description_body -git20\" data-lang=\"en\"\u003e\n\n\u003cp\u003eDaifuku tea is drunk to celebrate the New Year. Originally, Daifuku tea was made by boiling kelp and plums in hot water, but I started to think about making Daifuku tea that is unique to mitosaya.\u003c\/p\u003e\n\n \u003cp\u003eI blended the flowers and leaves that I have been carefully collecting and storing throughout the four seasons for the past year with barley from R Kobo, a company in Isumi City. This barley tea is made from barley carefully grown without pesticides and carefully roasted over a charcoal fire for a special taste that is soft, sweet, and gentle.\u003c\/p\u003e\n\n\u003cp\u003e How about starting the year with a cup of this fruitful tea?\u003c\/p\u003e\n\n\u003cp\u003e Ingredients: Barley tea (R Kobo\/Isumi City), hot shiso, bush clover flowers, leaves, tea flowers, plum flowers, lingzhi\u003cbr\u003e\n Contents: 38g\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"mitosaya botanical distillery","offers":[{"title":"Default Title","offer_id":42366878613674,"sku":"TAC_103","price":1620.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/products\/products_obukucha_2021_01.jpg?v=1645675196"},{"product_id":"tac-104-moromi-de-michinoku","title":"MOROMI DE MICHINOKU \/ Grappa moromi sauce ","description":"\u003cdiv class=\"product_description_body -git20\" data-lang=\"ja\"\u003e\n\n\u003cp\u003e \"FINE DE MICHINOKU\" is a grappa made by distilling the mash of Vin de MICHINOKU, a wine made from grapes from the six Tohoku prefectures, which was created as a result of the Great East Japan Earthquake. The mash after distillation is also reborn.\u003c\/p\u003e\n\n \u003cp\u003eThe deep flavor of fermentation and the strong flavor of the grapes are too good to throw away, so after experiencing that it becomes soft and delicious when boiled with meat, I kept some of it after distillation and made it into a sauce. There are many other ways to use the sweet and sour sauce. We will also send you a recipe as a bonus, so please use it in your cooking at home.\u003c\/p\u003e\n\n\u003cp\u003e Ingredients: Grapes, sugar, salt, bay laurel, immortelle, oregano, baguette vine, black pepper\u003cbr\u003e\n Contents: 300g\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"product_description_body -git20\" data-lang=\"en\"\u003e\n\n\u003cp\u003eFINE DE MICHINOKU is a grappa made by distilling the mash of Vin de Michinoku, a wine made from grapes from the six prefectures of Tohoku, which was born in the wake of the Great East Japan Earthquake. The mash after the distillation. This too is reborn.\u003c\/p\u003e\n\n \u003cp\u003eAfter experiencing how tender and delicious it is when cooked with meat, I keep some of it after distillation to make a sauce. There are many other ways to use the sweet and sour sauce. I will also send you a recipe for an example of how to use it, so you can use it in your own cooking at home.\u003c\/p\u003e\n\n\u003cp\u003e Ingredients: Grapes, sugar, salt, bay leaves, immortelle, oregano, houttuynia, black pepper\u003cbr\u003e\n Contents: 300g\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"mitosaya botanical distillery","offers":[{"title":"Default Title","offer_id":42366878646442,"sku":"TAC_104","price":1296.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/products\/products_moromi-de-michinoku_01.jpg?v=1645675134"},{"product_id":"prd-008-straw-straw","title":"STRAW STRAW ","description":"\u003cdiv class=\"product_description_body -git20\" data-lang=\"ja\"\u003e\n\n\u003cp\u003e These straws are made from naturally grown rye that we ourselves grow.\u003c\/p\u003e\n\n \u003cp\u003eIn the autumn of the year before last, we started growing rye together with local Noguchi-san, a natural life teacher from mitosaya, and Kimijima-san from AMBESSA. Last year, we were able to rent a field in a different location that was several times larger than the previous one. We plow the land and make ridges. We sow the wheat before winter comes, and tread it when it gets a little bigger. We occasionally remove weeds. Through these procedures, the rye that grew this spring has reached a height of 2m.\u003c\/p\u003e\n\n\u003cp\u003e On a sunny day before the rainy season, we harvested the crops by hand, with help from the Farming Friday team.\u003c\/p\u003e\n\n\u003cp\u003e The harvested wheat is dried using a machine called a harvester, and then threshed, taking care not to damage the straw as much as possible. For a harvest of just over 100 kg, there is an enormous amount of straw left after threshing.\u003c\/p\u003e\n\n \u003cp\u003eThis year, they commissioned Pier Miyashiki, a welfare facility based in Isumi City, adjacent to Otaki Town, to process the straws. The facility operates a residential facility, workshop, and cafe in a lush location surrounded by rice fields on all sides. With the motto of \"a facility needed by the local community,\" they seek to connect with residents and are carrying out unique initiatives such as the manufacture and sale of sesame oil, jam, and honey using ingredients from Isumi, agricultural exchanges with local elementary schools, and exhibitions of paintings and woodworking works.\u003c\/p\u003e\n\n\u003cp\u003e The straw that is brought in is first cut off from the ears, then the tips are cut off and any parts that are 3mm or thicker are cut to a set length. Thinner parts under 3mm are difficult to use as straws, and the length needs to be ensured while avoiding the knots that are scattered here and there, so it is essential to visually inspect each strand and cut it by hand.\u003c\/p\u003e\n\n \u003cp\u003eOn the day we visited, there were eight users and three staff members working together. They are divided into two groups based on the type of work each person can do, with some using scissors and others inspecting and bundling. The wooden jigs used to check the thickness and length were handmade by the staff members. They were made to fit the standards of \"STRAW STRAW,\" which makes 15cm and 20cm pieces, and not only does it allow for efficient work, but it also gives off a warm feeling that conveys the care with which the staff work.\u003c\/p\u003e\n\n \u003cp\u003eMost of these welfare workshops are independently contracted, but Pier Miyashiki is now working to create a system that overturns this common sense. They have reached out to other businesses in two neighboring cities and two towns, and are putting in place a system to make more \"STRAW STRAW\" by sharing the work among themselves.\u003c\/p\u003e\n\n\u003cp\u003e The wheat is cut into two equal lengths, boiled, and then slowly dried in a dryer. The surface of the sterilized, tightly packed straw develops a glossy finish.\u003c\/p\u003e\n\n\u003cp\u003e The packaging is made from a surplus poster created for the Yuko Yamamoto x mitosaya \"NOURISH\" exhibition held in 2021. The lettering on the label is by Nigel Peake. The repeated name STARAW STRAW conveys that the straw is derived from straw. A single round sticker serves as the title on the front and the quality indication on the back.\u003c\/p\u003e\n\n \u003cp\u003eThese handmade straws are made with the thoughts of everyone involved. The comfort of the natural materials, each one different, expands the enjoyment of your drink infinitely.\u003c\/p\u003e\n\n\u003cp\u003e We also offer bulk packs in specific quantities, intended for use in restaurants or for retail stores to package in their own discarded paper or packaging paper.\u003c\/p\u003e\n\n\u003cp\u003e One grain of wheat will one day become whiskey. This wheat straw is the first step towards realizing our dream.\u003c\/p\u003e\n\n\u003cp\u003e Length: Approx. 15cm \/ Approx. 20cm\u003cbr\u003e\n Contents: 25 pieces \/ 500 pieces\u003cbr\u003e\n Ingredients: Naturally grown rye (produced in Otaki Town, Chiba Prefecture)\u003cbr\u003e\n Manufacturer and distributor: mitosaya Co., Ltd.\u003cbr\u003e\n Cooperation: AMBESSA \u0026amp; CO\u003c\/p\u003e\n\n\u003cp\u003e As this is a natural material, there may be variations in shape and condition.\u003cbr\u003e\n Store in a cool, dry place.\u003cbr\u003e\n Please refrain from using this product if you are allergic to wheat.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"product_description_body -git20\" data-lang=\"en\"\u003e\n\n\u003cp\u003eThese straw straws are made from naturally grown rye that we grew ourselves.\u003c\/p\u003e\n\n \u003cp\u003eWe started growing rye in the fall of the year before last with Mr. Noguchi, a local farmer, and Mr. Kimishima of AMBESSA, a teacher of natural living at mitosaya. Last year, we were able to rent a field several times larger than the previous one in a different location. We plowed the land and made rows. We sow the wheat before winter comes, and step on it when it grows a little. Weeds are occasionally removed. After all this work, this spring the rye has grown to a height of two meters.\u003c\/p\u003e\n\n\u003cp\u003e On a sunny day before the rainy season, with the help of the Farming Friday team, we harvested the rye with all hands.\u003c\/p\u003e\n\n\u003cp\u003e After the wheat was harvested, we used a harvester to dry the wheat and then threshed the straw, taking care not to damage the straw as much as possible.\u003c\/p\u003e\n\n \u003cp\u003eThis year, we asked Pia Miyashiki, a welfare facility based in Isumi City adjacent to Otaki Town, to help us process the straws. In a lush green area surrounded by rice paddies on all sides, they run a residential facility, a workshop, and a cafe. With the motto of \"\"a facility that is needed by the local community,\"\" the facility is seeking to connect with the local residents, and is engaged in unique activities such as the production and sale of sesame oil, jam, and honey using raw materials produced in Isumi, exchanges with local elementary schools through agriculture, and exhibitions of paintings and woodwork.\u003c\/p\u003e\n\n\u003cp\u003e When the straw is brought in, the ears are first removed, and the tips are cut to a specific length, which must be at least 3 mm thick. 3 mm or less is too thin to be used as a straw, and the straw must be long enough to avoid knots. The process of seeing each straw and cutting it by hand is essential.\u003c\/p\u003e\n\n \u003cp\u003eOn the day we visited, there were eight users and three staff members working. They are divided into two sections according to the type of work each person can do, and the roles are divided into those who use scissors and those who inspect and bundle the products. The wooden jig used to check the thickness and length of the straws was made by one of the staff members, and was made to meet the standards of the \"straw straws,\" which are made into 15cm and 20cm strands. I can feel the warmth of the work.\u003c\/p\u003e\n\n\u003cp\u003e It is said that most of these welfare workshops undertake their work independently, but Pia Miyashiki is now working to create a system that overturns this common sense. They have approached the workplaces in two neighboring cities and two neighboring towns, and by sharing and dividing the work among them, they have set up a system to make more \"\"straw straws.\u003c\/p\u003e\n\n \u003cp\u003eAfter the wheat is cut in two lengths, it is boiled and then dried in a dryer becomes over a long period of time. The surface of the disinfected, hardened and tightened straw glossy.\u003c\/p\u003e\n\n\u003cp\u003e For the packaging, I used the leftover posters I made for the Yuko Yamamoto x mitosaya \"\"NOURISH\"\" exhibition held in 2021. The text on the label is by Nigel Peake. The repeated name, STARAW STRAW, tells us that the straw is derived from straw. A single round sticker serves as the title on the front and the quality label on the back.\u003c\/p\u003e\n\n\u003cp\u003e Each straw is handmade with the thoughts and feelings of the people involved, and the comfort of the natural material that differs from one straw to the next expands the enjoyment of drinks to an infinite extent.\u003c\/p\u003e\n\n\u003cp\u003e Bulk packs are also available for use in restaurants, and for retailers to package the straws with their own unwanted paper and packing paper.\u003c\/p\u003e\n\n\u003cp\u003e A grain of wheat will one day become whiskey. This barley straw is the first step of our dream.\u003c\/p\u003e\n\n\u003cp\u003e Length: approx. 15 cm \/ approx. 20 cm\u003cbr\u003e \nContents: 25 straws \/ 500 straws\u003cbr\u003e\n Ingredients: Naturally grown rye (grown in Otaki-machi, Chiba Prefecture)\u003cbr\u003e\n Manufactured and distributed by: MITOSAYA Co.\u003cbr\u003e\n Cooperation: AMBESSA \u0026amp; CO\u003c\/p\u003e\n\n\u003cp\u003e Due to the nature of the material, the shape and condition may vary.\u003cbr\u003e\n Please keep away from high temperature and humidity.\u003cbr\u003e\n Please refrain from using this product if you are allergic to wheat.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"mitosaya botanical distillery","offers":[{"title":"15cm \/ 25 bottles","offer_id":42366879891626,"sku":"PRD_009","price":770.0,"currency_code":"JPY","in_stock":false},{"title":"15cm \/ 500 bottles","offer_id":42366879957162,"sku":"PRD_012","price":5500.0,"currency_code":"JPY","in_stock":true},{"title":"20cm \/ 25 bottles","offer_id":42366879858858,"sku":"PRD_008","price":770.0,"currency_code":"JPY","in_stock":true},{"title":"20cm \/ 500 bottles","offer_id":42366879924394,"sku":"PRD_010","price":5500.0,"currency_code":"JPY","in_stock":true},{"title":"25cm \/ 25 bottles","offer_id":48054711156906,"sku":null,"price":770.0,"currency_code":"JPY","in_stock":false},{"title":"25cm \/ 500 bottles","offer_id":48054711189674,"sku":null,"price":5500.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/products\/products_straw-straw_03.jpg?v=1645693004"},{"product_id":"bks-005-bokujoryu","title":"I decided to become a distiller. ","description":"\u003cdiv class=\"product_description_body -git20\" data-lang=\"ja\"\u003e\n\n\u003cp\u003e A book about the creation of mitosaya has been published.\u003c\/p\u003e\n\n\u003cp\u003e As I've written here before, there are very few books written on distillation, and although this is a humble and personal example, I would be happy if anyone who is interested in distillation or who may be interested in it would pick up this one.\u003c\/p\u003e\n\n\u003cp\u003e \"I decided to become a distiller.\"\u003cbr\u003e\n Hiroshi Eguchi\u003cbr\u003e \nPublished by Sekai Bunkasha\u003c\/p\u003e\n\n\u003cp\u003e It is available at bookstores and online bookstores. (amazon.co.jp)\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"product_description_body -git20\" data-lang=\"en\"\u003e\n\n\u003cp\u003eThe book I wrote about how mitosaya was created has been published.\u003c\/p\u003e\n\n\u003cp\u003e As I mentioned before, there are very few books about distillation, and I hope that people who are interested in distillation, or who might be interested in distillation, will pick up this book, even though it is a personal and poor example.\u003c\/p\u003e\n\n\u003cp\u003e I've decided to become a distiller.\u003cbr\u003e\n Hiroshi Eguchi\u003cbr\u003e\n Published by Sekai Bunka Sha\u003c\/p\u003e\n\n\u003cp\u003e Available at bookstores and online bookstores. (amazon.co.jp)\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"mitosaya botanical distillery","offers":[{"title":"Default Title","offer_id":42366881104042,"sku":"BKS_005","price":1760.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/products\/DSC06451.jpg?v=1645689066"},{"product_id":"bks-006-throw-fresh-fruits-into-the-sky-to-make-lots-of-stars","title":"Throw the fruit into the sky and create many stars ","description":"\u003cdiv class=\"product_description_body -git20\" data-lang=\"ja\"\u003e\n\n\u003cp\u003e Mitosaya's first publication is the world's first \"burnable poetry collection\" printed on special paper.\u003c\/p\u003e\n\n \u003cp\u003ePoet Sugawara Satoshi, who has attracted attention for his readings both in Japan and abroad and for his own radio program, has released a new work, “Throw fresh fruits into the sky to make lots of stars.” It is a book for the ephemeral, in which you tear out the page you have finished reading, light it with a match, and enjoy the smoke that rises along with the aroma of distilled liquor.\u003c\/p\u003e\n\n\u003cp\u003e Each piece is like a ticket to an unknown city, and contains 20 pieces that Sugawara Bin wrote while savoring [LEMON POI]. While waiting for the day they will be burned, the scenery of the past and the future quietly smells.\u003c\/p\u003e\n\n\u003cp\u003e The main text of the book is made of a special type of washi paper with long, thin fibers, so when the paper is set on fire, it burns slowly over time, like incense, in patches, like ocean waves eroding rocks.\u003c\/p\u003e\n\n \u003cp\u003eBy impregnating this paper with mitosaya's LEMON POI, you can now enjoy its subtle fragrance.\u003c\/p\u003e\n\n\u003cp\u003e Mitosaya has named this series \"Scented Poems for Burning\" and plans to continue publishing books with a variety of content and scents to enjoy.\u003c\/p\u003e\n\n\u003cp\u003e Throw the fruit into the sky and create many stars\u003cbr\u003e\n Throw fresh fruits into the sky to make lots of stars\u003c\/p\u003e\n\n\u003cp\u003e Author: Sugawara Bin\u003cbr\u003e\n Translated by Emily Balistreri\u003cbr\u003e\n Design: TAKAIAYAMA\u003cbr\u003e\n Cooperation: E\u0026amp;Y\u003cbr\u003e\n Publisher: mitosaya\u003cbr\u003e\n Size: 72mm x 132mm\u003cbr\u003e\n Price: 2,420 yen\u003c\/p\u003e\n\n\u003cp\u003e Page: 44 pages\u003cbr\u003e\n Text: Japanese-English bilingual\u003cbr\u003e\n Binding: Stapled, shrink-wrapped\u003c\/p\u003e\n\n\u003cp\u003e Sugawara Bin \/ Sugawara Bin\u003c\/p\u003e\n\n \u003cp\u003ePoet. In 2011, she made her debut with the poetry collection \"Naked on the Balcony\/Rabbits and Women\" from the American publisher PRE\/POST. While focusing on her writing activities, she also expresses her poetry widely through radio and television readings, overseas performances in Europe, America, and Russia. She also has many connections with music and art, such as writing lyrics for Superfly and choral songs, and creating installations with visual artists. Her recent works include \"That Person: A Super-Translated World Love Poetry Collection\" (Tokyo Shimbun) and \"Throwing Fruits into the Sky, Making Many Stars\" (mitosaya).\n Part-time Lecturer, Tokyo University of the Arts\u003c\/p\u003e\n\n\u003cp\u003e Official site: http:\/\/sugawarabin.com\/\u003cbr\u003e\n Twitter: https:\/\/twitter.com\/sugawara_bin\u003cbr\u003e\n Instagram: https:\/\/www.instagram.com\/sugawarabin\/\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"product_description_body -git20\" data-lang=\"en\"\u003e\n\n\u003cp\u003emitosaya's first publication is the world's first \"\"burning poetry book\"\" printed on special paper.\u003c\/p\u003e\n\n \u003cp\u003eThe new work, \"\"Throw fresh fruits into the sky to make lots of stars,\"\" by poet Satoshi Sugawara, who has garnered attention for his reading performances both in Japan and abroad, as well as his own radio program, is a collection of poems that you tear out of the pages you have finished reading. It is a momentary book where you tear up the pages you have finished reading, light them with a match, and enjoy the smoke that rises with the aroma of distilled spirits.\u003c\/p\u003e\n\n\u003cp\u003e Each page is like a ticket that takes you to an unknown city, and this book contains a total of 20 stories that Satoshi Sugawara wrote while tasting [LEMON POI]. While waiting for the day when it will be burned, scenes of the past and the future quietly scent the air.\u003c\/p\u003e\n\n\u003cp\u003e The paper used for the text is a special kind of Japanese paper with long, thin fibers. Therefore, when the paper is set on fire, it burns slowly in spots like ocean waves eroding rocks, taking time like incense.\u003c\/p\u003e\n\n \u003cp\u003eBy impregnating this paper with mitosaya's [LEMON POI], we are able to enjoy the faint fragrance.\u003c\/p\u003e\n\n\u003cp\u003e mitosaya has named this series \"\"Scented Poems for Burning\"\" and is planning to produce more publications with various contents and scents in the future.\u003c\/p\u003e\n\n\u003cp\u003e Throw fresh fruits into the sky to make lots of stars\u003c\/p\u003e\n\n\u003cp\u003e Author: Bin Sugawara\u003cbr\u003e\n Translation: Emily Balistreri\u003cbr\u003e\n Design: TAKAIAYAMA\u003cbr\u003e\n Cooperation: E\u0026amp;Y\u003cbr\u003e\n Publisher: mitosaya\u003cbr\u003e\n Size: 72mm x 132mm\u003cbr\u003e\n Price: 2,420 yen\u003c\/p\u003e\n\n\u003cp\u003e Pages: 44 pages\u003cbr\u003e\n Text: Bilingual (Japanese and English)\u003cbr\u003e\n binding: stapled, shrink-packed\u003c\/p\u003e\n\n\u003cp\u003e\n Bin Sugawara\u003c\/p\u003e\n\n\u003cp\u003e \nBin Sugawara is a poet who made his debut in 2011 with a collection of poems entitled \"\"Nude Veranda\/Rabbits and Those Those Must Have\"\" published by the American publisher PRE\/POST. He also works with music and art, providing lyrics for Superfly and choral music, and working with artists on installations. His recent publications include \"\"Kanohito: A Collection of World Love Poems in Translation\"\" (Tokyo Shimbun) and \"\"Kajitsu wa sora ni tatashi: toda no hoshi wo tsukurukoto\"\" (Mitosaya).\n Full-time lecturer at Tokyo University of the Arts.\u003c\/p\u003e\n\n\u003cp\u003e Official website: http:\/\/sugawarabin.com\/\u003cbr\u003e\n Twitter: https:\/\/twitter.com\/sugawara_bin\u003cbr\u003e\n Instagram: https:\/\/www.instagram.com\/sugawarabin\/\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"mitosaya botanical distillery","offers":[{"title":"Default Title","offer_id":42366881169578,"sku":"BKS_006","price":2420.0,"currency_code":"JPY","in_stock":false}]},{"product_id":"bks-007-spring-summer-autumn-winter","title":"Nigel Peake - Spring \/ Summer \/ Autumn \/ Winter ","description":"\u003cdiv class=\"product_description_body -git20\" data-lang=\"ja\"\u003e\n\n\u003cp\u003e This is a two-volume collection of drawings of mitosaya by Nigel Peake, a Northern Irish artist who finds and draws his lines in nature and cityscapes.\u003c\/p\u003e\n\n \u003cp\u003eHe visited mitosaya in the late autumn of 2018 and 2019. He wandered around here and there wearing his usual navy jacket and carrying a thick sketchbook.\u003c\/p\u003e\n\n\u003cp\u003e Since then, we have been using over 30 of his drawings on mitosaya packaging for the year 2020. We interpret the monochrome lines to match the finished eau-de-vie, consider the colors and placement here, and create labels and wrapping paper to send to the artist. In some cases, the packaging that is completed after several exchanges of messages points the way for mitosaya.\u003c\/p\u003e\n\n \u003cp\u003eThis book was co-published by Swiss publisher Nieves and mitosaya, and the layout and composition are all by Nigel. Although each book is only 16 pages long, the choice of motif, the drawn lines, and the color combinations are all very Nigel-like, and it is a fresh surprise to see how the world he sees is like this.\u003c\/p\u003e\n\n\u003cp\u003e The book is wrapped in a colored sash inspired by Japanese books.\u003c\/p\u003e\n\n\u003cp\u003e Here is Nigel's comment:\u003c\/p\u003e\n\n\u003cp\u003e Mitosaya is a distillery in Chiba Prefecture, a few hours from Tokyo. It was once used as a medicinal herb garden. I have been there twice, both times in late autumn. Each time I visit Mitosaya, I feel like I am stepping into a small new world that Hiroshi and his family have created. The illustrations in these two slim books were created as labels for this year's Mitosaya.\u003c\/p\u003e\n\n\u003cp\u003e Nigel Peake\u003cbr\u003e \nIt's difficult to generalize the work of Nigel Peake, an artist and self-described \"drawer.\" Nigel grew up in Ballytrustan, County Down, Northern Ireland, and now lives in Paris and Ballytrustan. He originally studied architecture in Edinburgh for six years, and in 2013 he moved to Switzerland to teach at an architecture firm. In the past decade he has published more than 50 books, either with Princeton Architectural Press, Yvon Lambert, or on his own. His work is based on the places he has visited. Clients include Hermès, Flos, Rapha, and Luca Guadagnino. Exhibitions have been held in Tokyo, New York, Paris, and more.\n https:\/\/www.nigelpeake.com\/\u003c\/p\u003e\n\n\u003cp\u003e 16 pages each\u003cbr\u003e\n Size: 19.5 x 25.5 cm\u003cbr\u003e\n Published by: Nieves \/ mitosaya\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"product_description_body -git20\" data-lang=\"en\"\u003e\n\n \u003cp\u003eThis is a two-volume collection of drawings of mitosaya by Nigel Peake, an artist from Northern Ireland who finds and draws his lines from nature and cityscapes.\u003c\/p\u003e\n\n\u003cp\u003e He visited mitosaya in the late autumn of 2018 and 2019. He walked around here and there with his usual navy jacket and a thick sketchbook.\u003c\/p\u003e\n\n\u003cp\u003e I have since received over 30 drawings from him, which I will be using for mitosaya packaging for the year 2020. To match the finished eau-de-vie, we read the black-and-white lines, think about the colors and placement here, make them into labels and wrapping paper, and send them to him. After a few exchanges, the resulting package sometimes pointed me in the direction of mitosaya.\u003c\/p\u003e\n\n\u003cp\u003e In this book, co-published by mitosaya and Swiss publisher Nieves, Nigel did all the layout and composition. The book is thin, with only 16 pages each, but the choice of motifs, the lines drawn, and the color combinations are all very typical of Nigel, and it is a fresh surprise to see the world as he sees it.\u003c\/p\u003e\n\n \u003cp\u003eThe book will be wrapped with a colored obi, inspired by a Japanese book.\u003c\/p\u003e\n\n\u003cp\u003e Here's what Nigel has to say about it\u003c\/p\u003e\n\n\u003cp\u003e mitosaya is a distillery located in Chiba prefecture, a few hours from Tokyo. It used to be used as a medicinal herb garden. I have visited twice, both times in late autumn, and every time I visit mitosaya it is like stepping into a small new world that has been shaped by Hiroshi and his family. The pictures in these two slim books were created as labels for this year's mitosaya.\u003c\/p\u003e\n\n\u003cp\u003e Nigel Peake\u003cbr\u003e \nIt's hard to generalize about the work of artist and self-described \"\"drawer\"\" Nigel Peake. Raised in Ballytrastan, County Down, Northern Ireland, and currently living in Paris and Ballytrastan, Nigel originally studied architecture in Edinburgh for six years and spent time in Switzerland teaching at an architectural firm in 2013. In the last decade he has published over 50 books, either with Princeton Architectural Press, Yvon Lambert or himself. His work is based on the places he has visited. His clients include Hermès, Flos, Rapha, and Luca Guadagnino. He has had exhibitions in Tokyo, New York, Paris and other cities.\n https:\/\/www.nigelpeake.com\/\u003c\/p\u003e\n\n\u003cp\u003e 16 pages each\u003cbr\u003e\n Size: 19.5 x 25.5 cm\u003cbr\u003e\n Publisher: Nieves \/ mitosaya\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"mitosaya botanical distillery","offers":[{"title":"Default Title","offer_id":42366881267882,"sku":"BKS_007","price":2640.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/products\/products_ssaw_01.jpg?v=1645688538"},{"product_id":"eau-103-jonathan-apple","title":"103 JONATHAN APPLE ","description":"\u003cdiv class=\"product_description_body -git20\" data-lang=\"ja\"\u003e\n\n\u003cp\u003e These organic Red Delicious apples are grown by Mr. Sakurai of Saku City, Nagano Prefecture, from whom I always get my prunes.\u003c\/p\u003e\n\n\u003cp\u003e Jonathan apples, which have their roots in America during the pioneering period, are small, glossy crimson apples with a strong acidity, making them ideal for juice and cider. They have a good balance of sweetness and acidity, and are slowly brewed with only a small amount of yeast and sugar added before being distilled.\u003c\/p\u003e\n\n\u003cp\u003e The rich aroma is accompanied by a hint of sweetness and spice. We also offer this as a single variety so that you can experience the difference from Shinano Sweet.\u003c\/p\u003e\n\n\u003cp\u003e Product: Brandy\u003cbr\u003e \nContents: 100ml\/500ml\u003cbr\u003e\n Ingredients: Apples (Red Delicious) (produced in Nagano Prefecture), water (produced in Kamaishi, Iwate Prefecture)\u003cbr\u003e\n Alcohol content: 42%\u003c\/p\u003e\n\n\u003cp\u003e Artwork by Jason Logan\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"product_description_body -git20\" data-lang=\"en\"\u003e\n\n\u003cp\u003eOrganic red apples produced by Mr. Sakurai in Saku City, Nagano Prefecture, who always shares his prunes with us.\u003c\/p\u003e\n\n\u003cp\u003e With its roots in the pioneer days of the United States, the Jonathan is a small apple with a glossy deep red color and high acidity, making it ideal for juices and ciders. It has a good balance of sweetness and acidity, and is brewed slowly with very little yeast and sugar added, and then distilled.\u003c\/p\u003e\n\n\u003cp\u003e The sweetness and a hint of spice aroma rise up beyond the rich aroma. It is also available as a single varietal so that you can feel the difference from the Shinano Sweet.\u003c\/p\u003e\n\n\u003cp\u003e Brand name: Brandy\u003cbr\u003e\n Contents: 100ml \/ 500ml\u003cbr\u003e\n Ingredients: Apples (Benidama) (from Nagano Prefecture), Water (from Kamaishi, Iwate Prefecture)\u003cbr\u003e\n Alcohol content: 42%\u003c\/p\u003e\n\n\u003cp\u003e Artwork by Jason Logan\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"mitosaya botanical distillery","offers":[{"title":"100ml","offer_id":42413827326122,"sku":"EAU_103_100","price":2420.0,"currency_code":"JPY","in_stock":true},{"title":"500ml","offer_id":42413827358890,"sku":"EAU_103_500","price":10120.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/products\/products_eau-de-vie_103_01.jpg?v=1643500164"},{"product_id":"tac-109-moromi-hot-sauce","title":"Moromi hot sauce \/ MOROMI HOT SAUCE ","description":"\u003cdiv class=\"product_description_body -git20\" data-lang=\"ja\"\u003e\n\n\u003cp\u003e The Moromi Sauce series was created as a way to utilize the moromi that is produced after distillation.\u003c\/p\u003e\n\n\u003cp\u003e This time, I used fig mash to make a fun hot sauce that can be poured over any dish. The mash retains a slight fig aroma even after distillation. I also made use of the crunchy texture of the seeds. It's sweet and sour, spicy... The soy sauce koji added as a secret ingredient gives it a rich, international flavor.\u003c\/p\u003e\n\n \u003cp\u003eIt's delicious as an all-purpose seasoning to pour over grilled meat, as a sauce for boiled tofu or hot pot, or as a generous dipping sauce for fried root vegetables after sprinkling them with crispy salt. Since it doesn't contain any oil, it might be fun to make your own original sauce with your favorite oil.\u003c\/p\u003e\n\n\u003cp\u003e Ingredients: Fig mash, sugar, honey, balsamic vinegar, soy sauce koji, garlic, cayenne pepper, red pepper, Korean chili pepper, salt\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"product_description_body -git20\" data-lang=\"en\"\u003e\n\n\u003cp\u003eThe Moromi Sauce series was created as a way to utilize the malt that is left after distillation.\u003c\/p\u003e\n\n\u003cp\u003e This time, I used fig malt to make a hot sauce that is fun to pour over any dish. Even after distillation, the malt still retains a slight fig flavor. I also took advantage of the texture of the plump seeds. It was sweet and sour, and spicy. The soy sauce koji added as a secret ingredient gave it a rich, stateless flavor.\u003c\/p\u003e\n\n \u003cp\u003eIt can be used as an all-purpose seasoning for grilled meats, as a sauce for hot tofu or hot pots, and it is also delicious with fried root vegetables after a quick sprinkle of crispy salt. No oil is added, so you can make your own sauce with your favorite oil.\u003c\/p\u003e\n\n\u003cp\u003e Ingredients Fig malt, sugar, honey, balsamic vinegar, soy sauce malt, garlic, cayenne pepper, red pepper,Cayenne pepper, red pepper, Korean chili pepper, salt\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"mitosaya botanical distillery","offers":[{"title":"Default Title","offer_id":42413827588266,"sku":"TAC_109","price":1296.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/products\/products_moromi-hot-sauce_01.jpg?v=1643500025"},{"product_id":"eau-060-22-isumi-hosui-pear","title":"060 ISUMI HOSUI PEAR ","description":"\u003cdiv class=\"product_description_body -git20 -fs16\" data-lang=\"ja\"\u003e\n\n\u003cp\u003e This brandy is made from Hosui pears from the Misaki region of Isumi City and aged in Yoshino cedar barrels.\u003c\/p\u003e\n\n\u003cp\u003e Pear cultivation thrives on the cape, thanks to its warm climate and fertile soil close to the sea. As the pears are grown without bags, they are bathed in the summer sunlight to give them a fresh taste and high sugar content.\u003c\/p\u003e\n\n\u003cp\u003e Young farmers gathered together, collected the harvest in a container in the morning, and brought it in the evening. The amount was over 2 tons. It was poured into a wooden barrel with a prayerful feeling, and after fermentation for a month, it was distilled in 20 batches.\u003c\/p\u003e\n\n\u003cp\u003e Aged in stainless steel tanks for high purity, this wine has a distinctive balance of fruity and sweet flavors and the aroma of cedar from the wooden barrels.\u003c\/p\u003e\n\n\u003cp\u003e The refined and elegant flavor typical of Japanese pears can be enjoyed on its own, or paired with seafood for the perfect marriage.\u003c\/p\u003e\n\n\u003cp class=\"-fs14\"\u003e Product: Brandy\u003cbr\u003e\n Contents: 100ml\/500ml\u003cbr\u003e\n Ingredients: Pears (Hosui, Isumi City, Chiba Prefecture)\u003cbr\u003e \nAlcohol content: 42%\u003c\/p\u003e\n\n\u003cp class=\"-fs14\"\u003e Artwork by \u003ca href=\"https:\/\/www.jasonslogan.com\" target=\"_blank\" rel=\"noopener noreferrer\" class=\"ul\"\u003eJason Logan\u003c\/a\u003e\u003c\/p\u003e\n\n\u003cp class=\"-fs14 -center\"\u003e Limit two items per product (size) per person. \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"product_description_body -git20 -fs16\" data-lang=\"en\"\u003e\n\n\u003cp\u003e This is a brandy made from the pear, Hosui, of the Cape area of Isumi City, in a wooden vat made of Yoshino cedar.\u003c\/p\u003e\n\n\u003cp\u003e Due to the warm climate and rich soil near the sea, pear cultivation is flourishing in the Cape area, where pears are cultivated without bags.\u003c\/p\u003e\n\n\u003cp\u003e Young farmers gather together and collect the harvest in the morning into containers and bring them in the evening. The amount is over two tons. After a month of fermentation, the wine was distilled 20 times in wooden vats.\u003c\/p\u003e\n\n\u003cp\u003e After a month of fermentation, it was distilled 20 times. It was then aged in stainless steel tanks to achieve a high level of purity. The fruity and sweet taste is balanced by the cedar aroma of the wooden vat.\u003c\/p\u003e\n\n \u003cp\u003eThe neat and elegant taste is typical of Japanese pears, and can be enjoyed on its own or with seafood for the best marriage.\u003c\/p\u003e\n\n\u003cp class=\"-fs14\"\u003e Brand name: Brandy\u003cbr\u003e\n Contents: 100ml \/ 500ml\u003cbr\u003e\n Ingredients: Pears (from Isumi City, Chiba Prefecture, Josui)\u003cbr\u003e\n Alcohol content: 42%.\u003c\/p\u003e\n\n\u003cp class=\"-fs14\"\u003e Artwork by \u003ca href=\"https:\/\/www.jasonslogan.com\" target=\"_blank\" rel=\"noopener noreferrer\" class=\"ul\"\u003eJason Logan\u003c\/a\u003e\u003c\/p\u003e\n\n\u003cp class=\"-center -fs12\"\u003e Purchase quantity is limited to two items per product, per size.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"mitosaya botanical distillery","offers":[{"title":"100ml","offer_id":42591927730346,"sku":"EAU_060_22_100","price":2420.0,"currency_code":"JPY","in_stock":false},{"title":"500ml","offer_id":42591927763114,"sku":"EAU_060_22_500","price":10120.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/products\/eau-060-22-isumi-hosui-pear_img01.jpg?v=1645841403"},{"product_id":"tac-116-apple-moromi-hot-sauce","title":"APPLE MOROMI HOT SAUCE ","description":"\u003cdiv class=\"product_description_body -git20 -fs16\" data-lang=\"ja\"\u003e\n\n \u003cp\u003eThis winter, apples stored in large wooden barrels are distilled in a still many times to make brandy. Of course, this also produces a lot of mash.\u003cbr\u003e\n \"Moromi Sauce\" was created to utilize the moromi. This time, I made a recipe that matches the flavor of apples.\u003cbr\u003e\n Sweet and sour, hot and spicy.\u003cbr\u003e\n It can be used as a sauce to pour over meat or fried dishes, or you can mix it with oil to use as a salad dressing.\u003cbr\u003e\n This time, we tried using the paper from previous printed labels as wrapping paper. Look forward to seeing what kind of pattern it will have.\u003c\/p\u003e\n\n\u003cp class=\"-fs14\"\u003e Ingredients: Apple brandy mash, cinnamon leaves, sugar, salt, balsamic vinegar, cumin, red pepper, cardamom, star anise, dried apples, garlic, black pepper\u003c\/p\u003e\n\n \u003cp class=\"-fs14 -center\"\u003eLimit two items per product (size) per person. \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"product_description_body -git20 -fs16\" data-lang=\"en\"\u003e\n\n\u003cp\u003e This winter, the apples were prepared in large wooden vats and distilled several times to make brandy. Of course, that leaves a lot of mash.\u003cbr\u003e\n The \"malt sauce\" was created to make use of this malt. This time, I made a recipe to match the flavor of apples.\u003cbr\u003e\n It is sweet and sour, spicy and hot.\u003cbr\u003e\n It can be used as a sauce to be poured over meat or fried dishes, or as a salad dressing by combining it with oil.\u003cbr\u003e\n This time, I used the label paper printed on the past generations as wrapping paper. Please look forward to seeing what kind of pattern you will get.\u003c\/p\u003e\n\n\u003cp class=\"-fs14\"\u003e Ingredients: unrefined apple brandy, cinnamon leaf, sugar, salt, balsamic vinegar\n Cumin, Red Pepper, Cardamom, Octagon, Dried Apple, Garlic, Black Pepper\u003c\/p\u003e\n\n\u003cp class=\"-center -fs12\"\u003e Purchase quantity is limited to two items per product, per size.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"mitosaya botanical distillery","offers":[{"title":"Default Title","offer_id":42593188937898,"sku":"TAC_116","price":1296.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/products\/tac-116-apple-moromi-hot-sauce_img01.jpg?v=1645843238"},{"product_id":"fre-001-monachus-dry-gin","title":"[Monachus] Dry Gin ","description":"\u003cdiv data-lang=\"ja\" class=\"product_description_body -git20 -fs16\"\u003e\n\n\u003cp\u003e The idea for [MONACHUS] Dry Gin was born from the smells that waft through the air on the shores of Cape Kamenjak in summer in Croatia, where their distillery is located. Cape Kamenjak, at the southernmost tip of the Istria peninsula, is a protected landscape very close to the distillery and for many years it has been a place for them to escape, rest, be in nature and find inspiration.\u003c\/p\u003e\n\n\u003cp\u003e It is also where we saw wild Mediterranean monk seals (Monachus monachus), hence the idea for the name MONACHUS.\u003c\/p\u003e\n\n\u003cp\u003e I wanted to create a scent that evokes a stroll along this coastline with a mix of juniper, fig and immortelle. These plants grow naturally along the roadside and among the rocks, providing a subtle yet unmistakable Istrian scent.\u003c\/p\u003e\n\n \u003cp\u003eThe juniper berries come from the Lika region of Croatia, and the mandarin peels are grown in the Neretva Valley in southern Croatia by the passionate husband and wife team behind the Mandarinet brand, who do not use any chemicals during the growing process.\u003c\/p\u003e\n\n Instead, we use fruit enzymes to protect and nurture the fruit.The immortelle and fig leaves are hand-picked in Istria.\n\u003cp\u003e All ingredients are soaked fresh, not dried, to preserve the aromas close to the original.\u003c\/p\u003e\n\n\u003cp\u003e One sip and you'll be greeted with a refreshing citrus and floral aroma, the rich flavor of juniper berries, and the bitter aftertaste of fig.\u003c\/p\u003e\n\n \u003cp\u003eThis gin is possible only because they are in harmony with nature, and allows you to fully experience the aroma and flavor of each ingredient, making you feel as if you are visiting Istria.\u003c\/p\u003e\n\n\u003cp class=\"-fs14\"\u003e Item: Spirits\u003cbr\u003e Ingredients: Juniper berries, mandarin peel, fig leaves, immortelle (from Croatia), coriander seeds (from Italy), wheat spirits, water\u003cbr\u003e Alcohol content: 44%\u003cbr\u003e Capacity: 100ml\/500ml\u003c\/p\u003e\n\n\u003cp class=\"-fs14 -center\"\u003e Limit two items per product (size) per person. \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv data-lang=\"en\" class=\"product_description_body -git20 -fs16\"\u003e\n\n\u003cp\u003e The idea for [MONACHUS] Dry Gin came from the smells wafting off the coast of Cape Kamenjak in the summer in Croatia, where their distillery is located. Cape Kamenjak, at the southernmost tip of the Istria peninsula, is a protected landscape just a stone's throw from the distillery and has been a place for them to escape, rest, spend time in nature, and find inspiration for years.\u003c\/p\u003e\n\n \u003cp\u003eIt was also the place where we saw the Chihuahua monk seal (Monachus monachus) in the wild, hence the idea for the name MONACHUS.\u003c\/p\u003e\n\n\u003cp\u003e I wanted to mix juniper, fig, and immortelle to create a scent that would make me feel like I was taking a walk on this beach. These plants grow wild on the roadsides and among the rocks, and provide a humble but unmistakable Istrian scent.\u003c\/p\u003e\n\n\u003cp\u003e Juniper berries were imported from the Lika region of Croatia. Mandarin peels are grown in the Neretva Valley in southern Croatia by a passionate couple who run the \"\"Mandarinet\"\" brand. The mandarins they grow do not use any chemicals in the process of growing the fruit. Instead, they use fruit enzymes to protect and nourish the fruit. The immortelle and fig leaves are hand-picked in Istria.\u003c\/p\u003e\n\n\u003cp\u003e All ingredients were macerated fresh, not dried, to preserve aromas close to the original.\u003c\/p\u003e\n\n\u003cp\u003e With each sip, you can taste the freshness and floral aroma of citrus, the robust taste of juniper berries, and the bitter aftertaste of figs.\u003c\/p\u003e\n\n \u003cp\u003eThis is the birth of a gin that will make you feel like you are visiting Istria, where you can fully feel the aroma and flavor of each ingredient.\u003c\/p\u003e\n\n\u003cp class=\"-fs14\"\u003e Item: Spirits\u003cbr\u003e Ingredients: Juniper berries, mandarin peel, fig leaves, immortelle (Croatian), coriander seeds (Italian), wheat spirits, water.\u003cbr\u003e Alcohol content: 44%.\u003cbr\u003e Volume: 100ml \/ 500ml\u003c\/p\u003e\n\n\u003cp class=\"-center -fs12\"\u003e Purchase quantity is limited to two items per product, per size.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"mitosaya botanical distillery","offers":[{"title":"100ml","offer_id":42593193820330,"sku":"FRE_001_100","price":1760.0,"currency_code":"JPY","in_stock":false},{"title":"500ml","offer_id":42593193853098,"sku":"FRE_001_500","price":7260.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/products\/DSC05676_1.jpg?v=1645936836"},{"product_id":"fre-002-monachus-coretto","title":"[Monachus] Corretto ","description":"\u003cdiv class=\"product_description_body -git20 -fs16\" data-lang=\"ja\"\u003e\n\n\u003cp\u003e Corretto is a distilled coffee and aniseed drink.\u003c\/p\u003e\n\n The idea was inspired by the Italian custom of adding sambuca, a sweet anise-flavored liqueur, to espresso.\n \u003cp\u003eThe desire to create a coffee-flavored spirit first came about after a first meeting with Matja Hrkac, co-owner of \u003ca href=\"https:\/\/www.cogitocoffee.com\/\" target=\"_blank\" data-mce-href=\"https:\/\/www.cogitocoffee.com\/\"\u003eCogito Coffee Roasters\u003c\/a\u003e in Zagreb, who contacted Monachus after reading an article about mitosaya in a magazine.\u003c\/p\u003e\n\n\u003cp\u003e During our first meeting at Cogito Roastery, I was intoxicated by the aroma of freshly roasted coffee beans and wanted to recreate that in a spirit.\u003cbr\u003e For the first batch, we used coffee from Ethiopia, which Matia recommended for its sweetness. The coffee is sourced from farmers in the Buk-Saisa region, 2,350 meters above sea level, and is Fairtrade purchased. The high altitude plays a key role in giving it a rich flavor.  \u003cbr\u003eThe fragrant distillate made from this coffee was surprising, with a sweet coffee flavor that was faithful to the original.\u003cbr\u003e Combined with the aroma of anise, it smells like freshly opened chocolate. When you put it in your mouth, the sweetness and freshness of the anise dominates, gradually changing into the sweetness unique to Ethiopian coffee, which lingers as an aftertaste.\u003cbr\u003e We recommend drinking it at room temperature instead of coffee or with espresso, preferably after a meal.\u003c\/p\u003e\n\n\u003cp class=\"-fs14\"\u003e Item: Spirits\u003cbr\u003e Ingredients: Coffee (from Ethiopia), Aniseed (from Turkey), Wheat Spirits, Water\u003cbr\u003e Alcohol content: 42%\u003cbr\u003e Capacity: 100ml\/500ml\u003c\/p\u003e\n\n\u003cp class=\"-fs14 -center\"\u003e Limit two items per product (size) per person. \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"product_description_body -git20 -fs16\" data-lang=\"en\"\u003e\n\n\u003cp\u003e Corretto is a distillate of coffee and anise.\u003c\/p\u003e\n\n\u003cp\u003e It was inspired by the Italian custom of drinking espresso with Sambuca, a sweet anise-flavored liqueur.\u003c\/p\u003e\n\n \u003cp\u003eThe idea to create a coffee-flavored spirit came from my first meeting with Mattia Hrcac, one of the owners of Cogito Coffee Roasters in Zagreb. During our first meeting at Cogito Roastery, I was intoxicated by the aroma of freshly roasted coffee beans and wanted to try to recreate it in a spirit.\u003c\/p\u003e\n\n\u003cp\u003e For the first batch, we used an Ethiopian variety that Mattia recommended as having a sweet taste. The coffee was collected and fair trade purchased from farmers in the Buku Saisa region, which is located at an altitude of 2,350 meters above sea level. The high altitude plays an important role in the rich flavor.\u003c\/p\u003e\n\n\u003cp\u003e The fragrant distillate made from that coffee surprised me with its sweet coffee flavor that is true to the original. Combined with the aroma of anise, it smells like freshly opened chocolate. On the palate, the sweetness and freshness of the anise dominates, gradually giving way to the characteristic sweetness of Ethiopian coffee, which lingers as an aftertaste.\u003c\/p\u003e\n\n \u003cp\u003eRecommended as a coffee substitute or with espresso, at room temperature, preferably after dinner.\u003c\/p\u003e\n\n\u003cp class=\"-fs14\"\u003e Item: Spirits\u003cbr\u003e Ingredients: Coffee (from Ethiopia), Anise (from Turkey), Wheat Spirits, Water.\u003cbr\u003e Alcohol content: 42%.\u003cbr\u003e Volume: 100ml \/ 500ml\u003c\/p\u003e\n\n\u003cp class=\"-center -fs12\"\u003e Purchase quantity is limited to two items per product, per size.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"mitosaya botanical distillery","offers":[{"title":"100ml","offer_id":42593193885866,"sku":"FRE_002_100","price":1760.0,"currency_code":"JPY","in_stock":false},{"title":"500ml","offer_id":42593193918634,"sku":"FRE_002_500","price":7260.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/products\/DSC05684.jpg?v=1645936611"},{"product_id":"eau-107-rhum-agricole","title":"107 RHUM AGRICOLE ","description":"\u003cdiv class=\"product_description_body -git20\" data-lang=\"ja\"\u003e\n\n\u003cp class=\"-center\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\n \u003cp\u003eSugarcane is associated with the south, but there are people who grow sugarcane in our hometown of Isumi. Takashi-san's field, where he started growing sugarcane about 10 years ago, is sunny and has a pleasant breeze. Although it is difficult to survive the winter, he is able to harvest the large sugarcane once a year.\u003c\/p\u003e\n\n \u003cp\u003eAt the end of autumn, I got to help harvest and juice the sugarcane. We cut the sugarcane, which had grown to a size much larger than our height, with a sickle and saw. The tough stalks don't seem to contain much moisture, but when we squeeze each one with the juicer, liquid slowly comes out. The freshly squeezed sugarcane juice has a simple taste that combines gentle sweetness with a grassy flavor. With a sugar content of about 15 degrees, it looks like it will start fermenting any second, so it's easy to see why it has been used for sake brewing since ancient times.\u003c\/p\u003e\n\n \u003cp\u003eA total of about 300L of sugarcane juice is brought home in several batches according to the timing of the juice extraction, and a small amount of rum yeast is added and fermented. After vigorous fermentation, a spicy aroma continues, and fermentation ends three weeks later when the seaweed-like aroma becomes stronger. After distillation, which is adjusted to retain the flavor, it is aged in stainless steel tanks for several months. We deliberately did not age it in barrels, but instead adjusted the alcohol content and bottled it as is.\u003c\/p\u003e\n\n\u003cp\u003e Generally, rum is made using the waste molasses left over from sugar refining, but this is an agricultural rum made using the harvested sugar cane as is, giving it a fresh and sweet finish. This is mitosaya's first rum. Please enjoy it.\u003c\/p\u003e\n\n\u003cp\u003e Item: Spirits Contents: 100ml \/ 500ml\u003cbr\u003e Ingredients: Sugarcane (produced in Chiba Prefecture), water Alcohol content: 42%\u003c\/p\u003e\n\n\u003cp\u003e Artwork by \u003ca href=\"https:\/\/www.jasonslogan.com\" class=\"-ul\" target=\"_blank\"\u003eJason Logan\u003c\/a\u003e\u003c\/p\u003e\n\n \u003cp class=\"-fs14 -center\"\u003eLimit two items per product (size) per person.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"product_description_body -git20\" data-lang=\"en\"\u003e\n\n\u003cp\u003eAlthough sugarcane is often associated with the south, there are people who grow sugarcane in our hometown of Isumi. 10 years ago, Mr. Takashi started growing sugarcane in his field, where the sun shines and the wind blows through pleasantly. Although it is difficult to grow over the winter, he is able to harvest a large crop of sugarcane once a year.\u003cbr\u003e At the end of the fall, I helped him harvest and press the sugarcane.\u003cbr\u003e The sugarcane grows to a size that is much taller than I am, and I cut it off with a saw. The hard stalks are unlikely to have any water in them, but when the juice is pressed one by one with a squeezer, the liquid content slowly comes out.\u003cbr\u003e The freshly squeezed sugarcane juice has a simple taste with a gentle sweetness and grassy flavor.\u003cbr\u003e With a sugar content of about 15 degrees, it seems to begin fermenting right away, which explains why it has been used for sake brewing since ancient times. \u003cbr\u003eIn total, about 300 liters of sugarcane juice is into several batches and taken home to ferment with a small amount of rum yeast, depending on the timing of the pressing. After vigorous fermentation, the fermentation is finished after three weeks when the spicy aroma continues and the seaweed-like aroma becomes stronger. After distillation, which is adjusted to preserve the flavor, the wine is aged in stainless steel tanks for several months. The beer is bottled without aging in oak barrels, and the volume is adjusted to the desired level.\u003cbr\u003e While rums are generally made from molasses waste after sugar production, this rum is made directly from sugarcane juice, giving it a fresh, sweet finish that is typical of agricole rums.\u003cbr\u003e This is mitosaya's first rum. We hope you appreciate it.\u003c\/p\u003e\n\n\u003cp\u003e Item: Spirits\u003cbr\u003e Contents: 100ml \/ 500ml\u003cbr\u003e Ingredients: sugarcane (Chiba Prefecture), water\u003cbr\u003e Alcohol content: 42%.\u003c\/p\u003e\n\n\u003cp\u003e Artwork by \u003ca href=\"https:\/\/www.jasonslogan.com\" class=\"-ul\" target=\"_blank\"\u003eJason Logan\u003c\/a\u003e\u003c\/p\u003e\n\n \u003cp class=\"-fs14 -center\"\u003ePurchase quantity is limited to two items per product, per size.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"mitosaya botanical distillery","offers":[{"title":"100ml","offer_id":42843040940202,"sku":"EAU_107_100","price":2750.0,"currency_code":"JPY","in_stock":false},{"title":"500ml","offer_id":42843040972970,"sku":"EAU_107_500","price":11000.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/products\/eau-107-rhum-agricole_img01.jpg?v=1650089171"},{"product_id":"eau-109-berries-sprouts","title":"109 BERRIES AND SPROUTS ","description":"\u003cdiv class=\"product_description_body -git20\" data-lang=\"ja\"\u003e\n\n\u003cp class=\"-center\"\u003e Open Day Advance Sale on Sunday, April 17th\u003cbr\u003e Sales start from 10:00 on Sunday, April 24th\u003c\/p\u003e\n\n \u003cp\u003eI really love SLOE GIN, which is made by steeping sloe berries (Prunus spinosus) in gin, and I wanted to try recreating this flavor using only botanicals and berries that are readily available.\u003c\/p\u003e\n\n\u003cp\u003e The base of the spirits is made using new buds of various conifers collected in the spring around mitosaya, and branches and leaves of Oguni cedar given to us by \u003ca href=\"https:\/\/fillinglife.co\/\" target=\"_blank\"\u003eFIL\u003c\/a\u003e in Minamioguni, Kumamoto.\u003cbr\u003e Blueberries grown in Otaki and strawberries from Onjuku Daichi Farm are infused in coniferous spirits.\u003cbr\u003e The combination of the refreshing green flavor, reminiscent of stepping into the forest, and the berry fruitiness was better than I expected.\u003cbr\u003e\u003cbr\u003e The only complaint I have about Sloe Gin is that it's a bit too sweet. \u003cbr\u003eAt [BERRIES AND SPROUTS], we do not add any sugar so that you can fully enjoy the aroma. Instead, the sweetness is only the gentle sweetness of the berries, so you can use it straight or in a variety of cocktails.\u003c\/p\u003e\n\n\u003cp\u003e Of course, you can add sweetener and enjoy it like a regular sloe gin.\u003c\/p\u003e\n\n\u003cp\u003e Item: Spirits Contents: 100ml \/ 500ml\u003cbr\u003e Ingredients: coniferous tree branches and leaves (cedar (from Kumamoto Prefecture), metasequoia, Japanese larch, fir (from Chiba Prefecture)), blueberries (from Chiba Prefecture), strawberries (from Chiba Prefecture), rice spirits, water Alcohol content: 42%\u003c\/p\u003e\n\n\u003cp\u003e Artwork by \u003ca href=\"https:\/\/www.jasonslogan.com\" class=\"-ul\" target=\"_blank\"\u003eJason Logan\u003c\/a\u003e\u003c\/p\u003e\n\n\u003cp class=\"-fs14 -center\"\u003e Limit two items per product (size) per person.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"product_description_body -git20\" data-lang=\"en\"\u003e\n\n\u003cp\u003eI really like SLOE GIN, which is made by soaking sloe berries (spinosas peaches) in gin, and I wanted to try to create this flavor using only botanicals and berries that are readily available. \u003cbr\u003eThe base was a spirit made from various conifer sprouts collected in the spring around mitosaya and branches and leaves of Oguni cedar shared with us by FIL in Minami-Oguni, Kumamoto.\u003cbr\u003e Blueberries grown in Otaki, strawberries from Oyado and Daichi farms were soaked in the conifer spirits.\u003cbr\u003e The combination of the berry fruitiness with the refreshing green flavor, like stepping into a forest, turned out to be beyond our expectations. My only complaint about the sloe gin is that it is a little too sweet. We dared not to add sugar to make the aroma more enjoyable, and the sweetness is only the mild sweetness of the berries, so it can be used both straight and in a variety of cocktails.\u003cbr\u003e Of course, you can also add sweetness and enjoy it like a typical sloe gin.\u003c\/p\u003e\n\n\u003cp\u003e Item: Spirits\u003cbr\u003e Ingredients: Conifer branches and leaves (cedar (Kumamoto Prefecture), metasequoia, karamatsu, fir (Chiba Prefecture)), blueberries (Chiba Prefecture), strawberries (Chiba Prefecture), rice spirits, water\u003cbr\u003e Alcohol content: 42%.\u003c\/p\u003e\n\n \u003cp\u003eArtwork by \u003ca href=\"https:\/\/www.jasonslogan.com\" class=\"-ul\" target=\"_blank\"\u003eJason Logan\u003c\/a\u003e\u003c\/p\u003e\n\n\u003cp class=\"-fs14 -center\"\u003e Purchase quantity is limited to two items per product, per size.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"mitosaya botanical distillery","offers":[{"title":"100ml","offer_id":42843041104042,"sku":"EAU_109_100","price":1980.0,"currency_code":"JPY","in_stock":true},{"title":"500ml","offer_id":42843041136810,"sku":"EAU_109_500","price":8580.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/products\/eau-109-berries-sprouts_img01.jpg?v=1650089225"},{"product_id":"eau-110-tanti-limoni","title":"110 TANTI LIMONI ","description":"\u003cdiv class=\"product_description_body -git20\" data-lang=\"ja\"\u003e\n\n\u003cp class=\"-center\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\u003cp\u003e Mitosaya's Limoncello was made together with Chisato Sugino of \u003ca href=\"http:\/\/www.pastificio.jp\/\" target=\"_blank\"\u003ePastificio Sugino\u003c\/a\u003e , a pasta artisan who honed his skills in Bologna, Italy.\u003cbr\u003e We sought to create the ideal recipe, using all domestic ingredients, while retaining the smooth, sweet, and strong lemon flavor characteristics of Limoncello.\u003c\/p\u003e\n\n\u003cp\u003e We start by making the base alcohol. Lemon peels are steeped in low-proof alcohol for a long period of time and then distilled. Using this fragrant spirit, we further steep thinly peeled lemons from Ikuchijima in the Seto Inland Sea, Kamogawa in Chiba Prefecture, and Enoura in the spirits.\u003c\/p\u003e\n\n \u003cp\u003eCompared to the Italian recipe, the sugar content is reduced to about one-third, making it less cloyingly sweet and more fragrant.\u003cbr\u003e We've also added a little fruit juice to give it a modern update, making it easier to drink on its own. The light, cloudy lemon color is a visual treat.\u003cbr\u003e Please enjoy TANTI's mitosaya Limoncello, made from lots of lemons.\u003c\/p\u003e\n\n\u003cp\u003e Item: Liqueur Contents: 100ml \/ 500ml\u003cbr\u003e Ingredients: Lemons (from Chiba, Hiroshima, and Kanagawa prefectures), rice spirits, water Alcohol content: 42%\u003c\/p\u003e\n\n\u003cp\u003e Artwork by \u003ca href=\"https:\/\/www.jasonslogan.com\" class=\"-ul\" target=\"_blank\"\u003eJason Logan\u003c\/a\u003e\u003c\/p\u003e\n\n\u003cp class=\"-fs14 -center\"\u003e Limit two items per product (size) per person.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"product_description_body -git20\" data-lang=\"en\"\u003e\n\n\u003cp\u003eLemoncello from mitosaya, created with Ms. Chisato Sugino of Pastificio Sugino, a pasta artisan who honed her skills in Bologna, Italy. Smooth and sweet, with a strong lemon flavor. \u003cbr\u003eWe explored our ideal recipe, keeping the characteristics of lemoncello but using all domestic ingredients.\u003cbr\u003e The first step is to make the base alcohol. Lemon peel is soaked in low alcohol content for a long period of time and distilled. We then use the aromatic spirit to soak the peels of lemons from Ikuchi Island in the Seto Inland Sea, Kamogawa and Enoura in Chiba Prefecture.\u003cbr\u003e Compared to the Italian recipe, the sugar content is reduced to 1\/3, making it less sweet and more fragrant.\u003cbr\u003e A little juice is added to give it a modern update that makes it easy to drink on its own. The light lemon color is pleasing to the eye.\u003cbr\u003e Please enjoy TANTI LIMONI, which is the result of many lemons gathered together.\u003c\/p\u003e\n\n\u003cp\u003e Item: Liqueur\u003cbr\u003e Ingredients: Lemons (Chiba, Hiroshima, Kanagawa), rice spirits, water\u003cbr\u003e Alcohol content: 42%.\u003c\/p\u003e\n\n\u003cp\u003e Artwork by \u003ca href=\"https:\/\/www.jasonslogan.com\" class=\"-ul\" target=\"_blank\"\u003eJason Logan\u003c\/a\u003e\u003c\/p\u003e\n\n\u003cp class=\"-fs14 -center\"\u003e Purchase quantity is limited to two items per product, per size.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"mitosaya botanical distillery","offers":[{"title":"100ml","offer_id":42843041169578,"sku":"EAU_110_100","price":1980.0,"currency_code":"JPY","in_stock":false},{"title":"500ml","offer_id":42843041235114,"sku":"EAU_110_500","price":8580.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/products\/eau-110-tanti-limoni_img01.jpg?v=1650089276"},{"product_id":"tac-119-pumpkin-moromi-sauce","title":"PUMPKIN MOROMI SAUCE ","description":"\u003cdiv class=\"product_description_body -git20\" data-lang=\"ja\"\u003e\n\n\u003cp class=\"-center\"\u003e Open Day Advance Sale on Sunday, April 17th\u003cbr\u003e Sales start from 10:00 on Sunday, April 24th\u003c\/p\u003e\n\n\u003cp\u003e We use the mash left over from the distillation of pumpkin brandy and add plenty of spices to create a versatile sauce that is sweet, sour and spicy.\u003cbr\u003e\n Feel free to use it in a variety of creative ways, such as simply pouring it over fried foods, or as a flavoring for stir-fried vegetables or grilled meat.\u003c\/p\u003e\n\n\u003cp\u003e Ingredients: pumpkin mash, sugar, lemon juice, salt, cumin, green pepper\u003cbr\u003e\n\u003c\/p\u003e\n\n\u003cp class=\"-fs14 -center\"\u003e Limit two items per product (size) per person.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"product_description_body -git20\" data-lang=\"en\"\u003e\n\n \u003cp\u003eUtilizing the mash left over from the brandy distillation of pumpkin, we have added plenty of spices to create a versatile sauce with a sweet, sour, and spicy flavor.\u003cbr\u003e\n Please use it as you wish, such as pouring it directly on fried foods, or seasoning stir-fried vegetables or grilled meat.\u003c\/p\u003e\n\n\u003cp\u003e Ingredients pumpkin mash, sugar, lemon juice, salt, cumin, green pepper\u003c\/p\u003e\n\n\u003cp class=\"-fs14 -center\"\u003e Purchase quantity is limited to two items per product, per size.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"mitosaya botanical distillery","offers":[{"title":"Default Title","offer_id":42843041431722,"sku":"TAC_119","price":1296.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/products\/tac-119-pumpkin-moromi-sauce_img01.jpg?v=1650089371"},{"product_id":"tac-120-fig-moromi-sauce","title":"FIG MOROMI SAUCE ","description":"\u003cdiv class=\"product_description_body -git20\" data-lang=\"ja\"\u003e\n\n\u003cp class=\"-center\"\u003e Open Day Advance Sale on Sunday, April 17th\u003cbr\u003e Sales start from 10:00 on Sunday, April 24th\u003c\/p\u003e\n\n\u003cp\u003e This versatile sauce is made using the mash of brandy made from squid produced in Kawashima, Saitama Prefecture, which is brewed every year.\u003cbr\u003e The sauce has a milder sweetness thanks to the addition of sake lees provided by Tsurukame Farm in Isumi City as a secret ingredient. \u003cbr\u003eIts sweet and sour taste with a hint of spiciness makes it a great drizzle on fried foods, salads, and your favorite dishes, and it is also recommended as a sauce for vanilla or sake lees ice cream.\u003c\/p\u003e\n\n\u003cp\u003e Ingredients: Fig mash, granulated sugar, balsamic vinegar, sake lees (\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eTsurukame Farm\u003c\/span\u003e (Isumi City), soy sauce, chili pepper, salt\u003cbr\u003e\u003c\/p\u003e\n\n\u003cp class=\"-fs14 -center\"\u003e Limit two items per product (size) per person.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"product_description_body -git20\" data-lang=\"en\"\u003e\n\n\u003cp\u003eThis all-purpose sauce is made from brandy made from figs produced in Kawashima, Saitama Prefecture, which is prepared every year, and its mash.\u003cbr\u003e Sake lees donated by Tsurukame Farm in Isumi City is added as a secret ingredient to give the sauce a milder sweetness.\u003cbr\u003e The spiciness in the sweet and sour taste can be used for deep frying, salad dressing, or your favorite dishes, and is also recommended as a sauce for vanilla or sakekasu ice cream.\u003c\/p\u003e\n\n \u003cp\u003eIngredients Fig mash, granulated sugar, balsamic vinegar, sake lees (Tsurukame Farm\/Isumi City), soy sauce, chili pepper, salt\u003c\/p\u003e\n\n\u003cp class=\"-fs14 -center\"\u003e Purchase quantity is limited to two items per product, per size.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"mitosaya botanical distillery","offers":[{"title":"Default Title","offer_id":42843041464490,"sku":"TAC_120","price":1296.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/products\/tac-120-fig-moromi-sauce_img01.jpg?v=1650089382"},{"product_id":"eau-076-22-fig-cask","title":"076 FIG CASK ","description":"\u003cdiv class=\"product_description_body -git20\" data-lang=\"ja\"\u003e\n\u003cp class=\"-center\"\u003e Sales start from 10:00 on Sunday, May 29th\u003c\/p\u003e\n\n \u003cp\u003eSince starting mitosaya, we have been making fig brandy every year from Kawajima Town, Saitama Prefecture.\u003cbr\u003e\n At the beginning of August, we went to pick up the large Masui Dauphins that the Kawajima Town Fig Producers' Association had prepared for us, and immediately started preparing them. They were perfectly ripe, with the highest sugar content and aroma, and soft enough to be easily crushed by hand. The surface was slightly moist, and vigorous fermentation began without the addition of yeast.\u003cbr\u003e\n About a month from the beginning of August. The fresh and juicy aroma gradually changes to a sweet and heavy aroma containing alcohol. After sufficient fermentation has progressed, it is distilled in several batches.\u003cbr\u003e\n It was aged for 8 months in French oak barrels, the same ones used to age FIG CASK last year.\u003cbr\u003e\n The sweetness of the wooden barrel is softly combined with the green flavor of the figs.\u003cbr\u003e\n Enjoy it as an aperitif or after-dinner drink, or as a conversation accompaniment.\u003cbr\u003e\n\u003c\/p\u003e\n\n \u003cp\u003eThe label was designed by Jason Logan and is inspired by the Tunisian boucha (fig brandy) he drank in a tent in the Sahara Desert, and is made with roasted figs, fig leaves, pine cones and copper ink.\u003c\/p\u003e\n\n\u003cp\u003e Product: Brandy\u003c\/p\u003e\n\n Ingredients: figs, water\n Alcohol content: 44%\n Capacity: 100ml\/500ml\n\u003cp\u003e Artwork by \u003ca href=\"https:\/\/www.jasonslogan.com\" target=\"_blank\" rel=\"noopener noreferrer\" class=\"ul\"\u003eJason Logan\u003c\/a\u003e\u003c\/p\u003e\n\u003cp class=\"-fs14 -center\"\u003e Limit two items per product (size) per person. \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"product_description_body -git20\" data-lang=\"en\"\u003e\n\u003cp class=\"-center\"\u003e 29 May (Sun.) 10:00 - on sale\u003c\/p\u003e\n\n\u003cp\u003e Since we started mitosaya, we have been making fig brandy every year from figs grown in Kawashima-cho, Saitama Prefecture.\u003cbr\u003e \nAt the beginning of August, we go to pick up the large Masui Dauphines prepared by the Kawashima Fig Growers Association and immediately start preparing the brandy. They are at the peak of their sugar content and aroma, and are so soft that they can be easily crushed by hand. The surface is slightly moistened, and vigorous fermentation begins without the addition of yeast.\u003cbr\u003e\n The fermentation process begins about one month after the beginning of August. The fresh, lush aroma gradually changes to a sweet, heavy aroma with alcohol. After fermentation has progressed sufficiently, the wine is distilled several times.\u003cbr\u003e\n The wine is aged for 8 months in French oak barrels, which were also used to age FIG CASK last year.\u003cbr\u003e\n The sweetness of the wooden casks is softly combined with the unique greenness of figs.\u003cbr\u003e\n Enjoy it slowly as an aperitif, after-dinner drink, or as an accompaniment to conversation.\u003cbr\u003e\n\u003c\/p\u003e\n\n \u003cp\u003eThe label is by Jason Logan. It recalls a Tunisian Boukha Oasis (fig brandy) drunk in a tent in the Sahara Desert, with roasted figs, fig leaves, pine cones, and ink made from copper.\u003c\/p\u003e\n\n\u003cp\u003e Product: brandy\u003cbr\u003e\n Ingredients: figs, water\u003cbr\u003e\n Alcohol content: 44%.\u003cbr\u003e\n Volume: 100ml \/ 500ml\u003c\/p\u003e\n\n\u003cp\u003e Artwork by \u003ca href=\"https:\/\/www.jasonslogan.com\" target=\"_blank\" rel=\"noopener noreferrer\" class=\"ul\"\u003eJason Logan\u003c\/a\u003e\u003c\/p\u003e\n\u003cp class=\"-fs14 -center\"\u003e Purchase quantity is limited to two items per product, per size.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"mitosaya botanical distillery","offers":[{"title":"100ml","offer_id":42988421382314,"sku":"EAU_076_22_100","price":2750.0,"currency_code":"JPY","in_stock":false},{"title":"500ml","offer_id":42988421415082,"sku":"EAU_076_22_500","price":11000.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/products\/eau-076-22-fig-cask_img01.jpg?v=1653719911"},{"product_id":"gift-wrapping","title":"Wrapping Service ","description":"\u003cdiv class=\"product_description_body -git20\" data-lang=\"ja\"\u003e\n\n\u003cp\u003e This is an additional gift wrapping service that you can choose when placing your order.\u003cbr\u003e The 100ml bottles will be delivered in a specially made paper tube case with a label affixed.\u003cbr\u003e 500ml bottles will be wrapped in wrapping paper in addition to the regular box.\u003cbr\u003e\u003c\/p\u003e\n\n\u003cp\u003e Please purchase the quantity equal to the number of items you wish to wrap, and if you wish to have only some of the items wrapped, please specify the items you wish to have wrapped.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"product_description_body -git20\" data-lang=\"en\"\u003e\n\n\u003cp\u003eOur wrapping service can be selected at the time of order.\u003cbr\u003e 100ml bottles will be delivered in a special paper tube case with a label attached.\u003cbr\u003e 500ml bottles will be wrapped in wrapping paper in addition to the regular box.\u003cbr\u003e Wrapping is also available for other products.\u003c\/p\u003e\n\n\u003cp\u003e Wrapping will be done for each product, so please purchase the number of items you wish to wrap. \u003cbr\u003eIf you would like us to wrap only some of the products, please specify in the comment box.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"mitosaya botanical distillery","offers":[{"title":"Default Title","offer_id":43074548465834,"sku":"SVC_001","price":220.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/products\/wrapping-service_img01.jpg?v=1656158180"},{"product_id":"eau-117-dandelion-wine","title":"117 DANDELION WINE (2022) ","description":"\u003cdiv class=\"product_description_body -git20\" data-lang=\"ja\"\u003e\n\n\u003cp class=\"-center\"\u003e Sales start from 10:00 on Sunday, June 26th\u003c\/p\u003e\n\n\u003cp\u003e What is the \"Dandelion Wine\" that appears in Ray Bradbury's novel \"Dandelion Wine\"? This question and curiosity led to Rika Fukuda and us creating \"Dandelion Wine.\"\u003c\/p\u003e\n\n\u003cp\u003e In \"Dandelion Wine,\" a story by Ray Bradbury, one of America's most famous science fiction writers, which depicts his childhood memories, 12-year-old Douglas harvests the countless dandelions that bloom in the town square, attracted by the 10-cent stipend he receives for each bag he collects.\u003c\/p\u003e\n\n\u003cp\u003e The grandfather takes it and carries it to the basement. The depiction of that moment is very witty.\u003c\/p\u003e\n\n \u003cp\u003e\"The darkness of the cellar burns brightly with the arrival of the dandelions. The wine press stands cold and open. It warms up as the flowers are poured in.\"\u003c\/p\u003e\n\n\u003cp\u003e Taking those words as a clue, we started by collecting dandelions. In spring, dandelions bloom all over the schoolyard of the former Oigawa Elementary School, which is now closed.\u003c\/p\u003e\n\n\u003cp\u003e Everyone picked flowers with baskets in hand, mindlessly. It was such a painstaking and endless job that it was easy to suspect that new flowers were blooming behind us as we picked them.\u003c\/p\u003e\n\n\u003cp\u003e When the basket full of flowers is separated into petals and sepals, a soft mass of a bright, fiery yellow appears.\u003c\/p\u003e\n\n\u003cp\u003e The ingredients are extracted with hot water and then squeezed out. Sugar and the lemon mash and strawberry mash that are in the process of being prepared in the tank next door are then added and the mixture is monitored.\u003c\/p\u003e\n\n \u003cp\u003eOnce vigorous fermentation has calmed down, a small amount of sugar is added to encourage fermentation in the bottle and then the wine is bottled.\u003c\/p\u003e\n\n\u003cp\u003e The yellow and red colored dandelion liquor is complete.\u003c\/p\u003e\n\n\u003cp\u003e The bitterness and subtle aroma of dandelion blends well with the acidity of the fruit.\u003c\/p\u003e\n\n\u003cp\u003e \"Dandelion liquor. When I say this word, I get the taste of summer on my tongue.\"\u003c\/p\u003e\n\n\u003cp\u003e Try this sentence by Bradbury:\u003c\/p\u003e\n\n\u003cp\u003e Product: Liqueur\u003cbr\u003e\n Ingredients: Dandelion flower, lemon, sugar, water (white) \/ Dandelion flower, strawberry, sugar, water (red) (all domestically produced)\u003cbr\u003e\n Alcohol content: 10% (white) \/ 12% (red)\u003cbr\u003e\n Capacity: 750ml\u003c\/p\u003e\n\n\u003cp\u003e Artwork by \u003ca href=\"https:\/\/www.jasonslogan.com\" target=\"_blank\" rel=\"noopener noreferrer\" class=\"ul\"\u003eJason Logan\u003c\/a\u003e\u003c\/p\u003e\n\n\u003cp class=\"-fs14 -center\"\u003e Limit two items per product (size) per person. \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"product_description_body -git20\" data-lang=\"en\"\u003e\n\n\u003cp class=\"-center\"\u003e 26 June (Sun.) 10:00 - on sale\u003c\/p\u003e\n\n \u003cp\u003eWhat is the \"dandelion liquor\" mentioned in Ray Bradbury's novel \"Dandelion Wine\"? This question and curiosity led Rika Fukuda and us to create \"Dandelion Wine\".\u003c\/p\u003e\n\n\u003cp\u003e In \"Dandelion Wine,\" a story by Ray Bradbury, one of America's leading science fiction writers, about his boyhood memories, a 12-year-old boy named Douglas harvests countless dandelions blooming in a plaza for a 10-cent reward for each bag he collects.\u003c\/p\u003e\n\n\u003cp\u003e His grandfather receives them and carries them to the cellar. The description of that moment is stylish.\u003c\/p\u003e\n\n\u003cp\u003e The darkness in the cellar burns brightly when the dandelions arrive. The grape press stands cold and open-mouthed. It warms when the flowers are tossed in.\"\u003c\/p\u003e\n\n\u003cp\u003e With these words as a guide, we began by collecting dandelion flowers. In spring, dandelion flowers bloom all over the schoolyard of a closed elementary school.\u003c\/p\u003e\n\n \u003cp\u003eWith baskets in our hands, we all picked the flowers with all our hearts. The work was so steady and endless that one might suspect that new flowers were blooming behind them as soon as they were picked.\u003c\/p\u003e\n\n\u003cp\u003e When the basket full of flowers is separated into petals and husks, a soft, bright, fiery yellow mass is revealed.\u003c\/p\u003e\n\n\u003cp\u003e After extracting the ingredients with boiling water, we squeeze it and add sugar, lemon mash and strawberry mash, which are in the process of being prepared in the next tank, to it.\u003c\/p\u003e\n\n\u003cp\u003e When the vigorous fermentation has settled down, a small amount of sugar is added to the mixture to encourage fermentation in the bottle and bottling.\u003c\/p\u003e\n\n\u003cp\u003e The yellow and red colored dandelion sake is now ready to drink.\u003c\/p\u003e\n\n\u003cp\u003e The bitter taste and subtle aroma typical of dandelion blends with the acidity derived from the fruit.\u003c\/p\u003e\n\n\u003cp\u003e Dandelion wine. When I say the word, it tastes like summer on my tongue.\"\u003c\/p\u003e\n\n\u003cp\u003e Try this sentence written by Bradbury.\u003c\/p\u003e\n\n\u003cp\u003e Item: Liqueur\u003cbr\u003e \nIngredients: Dandelion flowers, lemon, sugar, water (white) \/ Dandelion flowers, strawberry, sugar, water (red) (all domestically produced)\u003cbr\u003e\n Alcohol percentage: 10% (white) \/ 12% (red)\u003cbr\u003e\n Volume: 750ml\u003c\/p\u003e\n\n\u003cp\u003e Artwork by \u003ca href=\"https:\/\/www.jasonslogan.com\" target=\"_blank\" rel=\"noopener noreferrer\" class=\"ul\"\u003eJason Logan\u003c\/a\u003e\u003c\/p\u003e\n\n\u003cp class=\"-fs14 -center\"\u003e Purchase quantity is limited to two items per product, per size.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"mitosaya botanical distillery","offers":[{"title":"white","offer_id":43091842269354,"sku":"EAU_117_W","price":4180.0,"currency_code":"JPY","in_stock":false},{"title":"red","offer_id":43091842367658,"sku":"EAU_117_R","price":4180.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/products\/eau-117-dandelion-wine_img01.jpg?v=1656064105"},{"product_id":"eau-078-22-summer-navel","title":"078 SUMMER NAVEL ","description":"\u003cdiv class=\"product_description_body -git20\" data-lang=\"ja\"\u003e\n\n\u003cp class=\"-center\"\u003e Sales start from 10:00 on Sunday, June 26th\u003c\/p\u003e\n\n\u003cp\u003e This year, we added vanilla from Madagascar to our annual eau de vie de orange, made with navel oranges from Eguchi Farm in Kumamoto.\u003c\/p\u003e\n\n\u003cp\u003e Eguchi Farm, located on the hillside in the Sankaku region of Kumamoto, is an organic farm that mainly cultivates citrus fruits. The navel oranges that have been grown without pesticides for about 40 years have a deep orange skin that is incredibly juicy and have an impeccable aroma and flavor. \nThe flesh of the rice is slowly brewed and then distilled, while the thickly cut skin, which has a rich aroma and fruity flavor, is soaked in rice spirits before being distilled.\u003c\/p\u003e\n\n\u003cp\u003e The vanilla used is grown in Madagascar using a method called \"agroforestry,\" which involves planting and growing multiple crops together. This method was devised as a way to grow crops while protecting forests in tropical regions. It is a farming method that makes use of the bounty of nature and does not use pesticides or fertilizers.\u003c\/p\u003e\n\n\u003cp\u003e Citrus and vanilla go together well, needless to say, but the vanilla flavor adds depth to the freshness, like taking a bite of a navel orange.\n Serve slightly chilled in a straight glass. Summer is always there.\u003c\/p\u003e\n\n\u003cp\u003e Product: Brandy\u003cbr\u003e \nIngredients: Navel orange, rice spirits (domestic), vanilla (Madagascar), water\u003cbr\u003e\n Alcohol content: 42%\u003cbr\u003e\n Capacity: 100ml\/500ml\u003c\/p\u003e\n\n\u003cp class=\"-fs14 -center\"\u003e Limit two items per product (size) per person. \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"product_description_body -git20\" data-lang=\"en\"\u003e\n\u003cp class=\"-center\"\u003e 26 June (Sun.) 10:00 - on sale\u003c\/p\u003e\n\n\u003cp\u003e This year, we added Madagascar vanilla to our annual eau de vie de orange made with navel fruit from Eguchi Farm in Kumamoto.\u003c\/p\u003e\n\n\u003cp\u003e Eguchi Farm, located on a small mountainside in the Triangle area of Kumamoto, grows citrus fruits using organic farming methods. The navel, which has been grown without pesticides for about 40 years, is very fresh with a dark orange skin and has a perfect aroma and taste.\n The berries are slowly brewed and then distilled. The thickly sliced skin is aromatic and fruity, and its part is macerated in rice spirits before distilling.\u003c\/p\u003e\n\n \u003cp\u003eThe vanilla added is grown in Madagascar using a method called \"agroforestry,\" in which multiple crops are planted and grown together. This method was invented in the tropics as a way to grow crops while protecting the forests. It is a farming method that utilizes the blessings of nature and does not use pesticides or fertilizers.\u003c\/p\u003e\n\n\u003cp\u003e It goes without saying that citrus and vanilla go well together, but the freshness of a bite of navel orange is enhanced by the addition of vanilla flavor.\n Serve slightly chilled in a straight glass. Summer is always here.\u003c\/p\u003e\n\n\u003cp\u003e Item: Brandy\u003cbr\u003e\n Ingredients: Navel oranges, rice spirits (domestic), vanilla (Madagascar), water\u003cbr\u003e\n Alcohol content: 42%.\u003cbr\u003e\n Volume: 100ml \/ 500ml\u003c\/p\u003e\n\n\u003cp class=\"-fs14 -center\"\u003e Purchase quantity is limited to two items per product, per size.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"mitosaya botanical distillery","offers":[{"title":"100ml","offer_id":43091842433194,"sku":"EAU_078_22_100","price":2420.0,"currency_code":"JPY","in_stock":false},{"title":"500ml","offer_id":43091842465962,"sku":"EAU_078_22_500","price":10120.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/products\/eau-078-22-summer-navel_img01.jpg?v=1656064140"},{"product_id":"eau-123-nikkei-cinnamon","title":"123 NIKKEI CINNAMON ","description":"\u003cdiv data-lang=\"ja\" class=\"product_description_body -git20\"\u003e\n\n\u003cp class=\"-center\"\u003e There are three large cinnamon trees on the mitosaya site. While cinnamon is extracted from the bark of the Ceylon cinnamon tree, the Japanese cinnamon used to make cinnamon is a variety called \"Chinese cinnamon,\" which has the sweet flavor of cinnamon as well as a sharp, refreshing taste.\u003cbr\u003e\u003c\/p\u003e\n\n\u003cp\u003e When we think of cinnamon, we tend to think of the bark, but the leaves also give off a sweet cinnamon scent.\u003c\/p\u003e\n\n \u003cp\u003eThe three vertical veins in the leaves are unique and not found in other trees, and in one word, they are stylish. This spirit is made from the leaves and branches of this tree that are thinned out.\u003c\/p\u003e\n\n\u003cp\u003e It has a deep richness and sweetness like purified cinnamon, with a slight smokiness. You can also sense the greenness of the leaves. The subtle fruitiness comes from the lemongrass spirits blended in.\u003c\/p\u003e\n\n\u003cp\u003e The refreshing citrus and green herbal scent from the lemongrass and the taste of only the sweet parts of cinnamon linger afterwards.\u003c\/p\u003e\n\n\u003cp\u003e It's refreshing and easy to drink, so try it slightly chilled and straight.\u003c\/p\u003e\n\n\u003cp\u003e Product: Spirits Ingredients: Cinnamon (leaves, branches), lemongrass, rice spirits Alcohol content: 42%\u003cbr\u003e Capacity: 100ml\/500ml\u003c\/p\u003e\n\n\u003cp\u003e Artwork by \u003ca class=\"ul\" href=\"https:\/\/www.jasonslogan.com\" target=\"_blank\"\u003eJason Logan\u003c\/a\u003e\u003c\/p\u003e\n\n\u003cp class=\"-fs14 -center\"\u003e Limit two items per product (size) per person.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n \u003cdiv data-lang=\"en\" class=\"product_description_body -git20\"\u003e\n\n\u003cp class=\"-center\"\u003eThere are three large Nikkei trees on the mitosaya property. While cinnamon is extracted from the bark of the Ceylon cinnamon tree, the Japanese cinnamon tree, from which Nikki is made, is called \"Cinnamomum chinense\" and is characterized by its sweet cinnamon flavor with a sharp, fresh taste.\u003c\/p\u003e\n\n\u003cp\u003e Although the image of cinnamon is that of the bark, the leaves also have a sweet cinnamon aroma.\u003c\/p\u003e\n\n\u003cp\u003e The three vertical veins on the leaves are also unique to this tree and, in a word, fashionable. This spirit is made from the leaves and branches of such Nikkei when they are thinned.\u003c\/p\u003e\n\n\u003cp\u003e It has a deep richness, sweetness, and a slight smokiness as if it were purified cinnamon. There is also a hint of greenness due to the leaves. The subtle fruity character is due to the lemongrass spirit blended in.\u003c\/p\u003e\n\n\u003cp\u003e The fresh citrus and green herbal aroma from the lemongrass and the taste of only the sweet part of the Nikkei leaves a lasting impression.\u003c\/p\u003e\n\n\u003cp\u003e Refreshing and easy to drink, it is best served slightly chilled and straight.\u003c\/p\u003e\n\n\u003cp\u003e Item: Spirits \u003cbr\u003eIngredients: Nikkei (leaves and branches), lemongrass, rice spirit, and rice wine\u003cbr\u003e Alcohol content: 42%\u003cbr\u003e Volume: 100ml \/ 500ml\u003c\/p\u003e\n\n\u003cp\u003e Artwork by \u003ca class=\"ul\" href=\"https:\/\/www.jasonslogan.com\" target=\"_blank\"\u003eJason Logan\u003c\/a\u003e\u003c\/p\u003e\n\n\u003cp class=\"-fs14 -center\"\u003e Purchase quantity is limited to two items per product, per size.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"mitosaya botanical distillery","offers":[{"title":"100ml","offer_id":43237853167786,"sku":"EAU_123_100","price":1980.0,"currency_code":"JPY","in_stock":false},{"title":"500ml","offer_id":43237853200554,"sku":"EAU_123_500","price":9240.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/products\/eau-123-nikkei-cinnamon_img01.jpg?v=1659053032"},{"product_id":"eau-124-kasutori","title":"124 KASUTORI ","description":"\u003cdiv data-lang=\"ja\" class=\"product_description_body -git20\"\u003e\n\n\u003cp class=\"-center\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\u003cp\u003e This distilled liquor is made using natural rice from \u003ca href=\"https:\/\/www.farm-share-life.net\/\" target=\"_blank\"\u003eTsurukame Farm\u003c\/a\u003e , which grows rice, soybeans, and wheat in Isumi City without the use of pesticides or fertilizers, and sake lees from \u003ca href=\"https:\/\/www.kidoizumi.jp\/\" target=\"_blank\"\u003eKidoizumi Sake Brewery\u003c\/a\u003e , which is brewed naturally without the addition of yeast or lactic acid bacteria.The lees are then re-fermented in mitosaya and distilled.\u003c\/p\u003e\n\n \u003cp\u003eThere are two main ways to make distilled alcohol using sake lees. The original method involves mixing rice husks with the sake lees to improve aeration before distilling. In contrast to this traditional method, we used a method called \"ginjo kasutori,\" in which water is added to the sake lees, which is then fermented again before distilling.\u003c\/p\u003e\n\n\u003cp\u003e Normally yeast is added, but perhaps because the rice used is naturally grown brown rice with a polishing ratio of 90%, or because the sake lees are pressed from naturally fermented sake, vigorous fermentation began simply by adding the sake lees to water, placing them in an amphora, and leaving it for a few nights.\u003c\/p\u003e\n\n\u003cp\u003e Fermentation continues for over a month, and once the alcohol content exceeds 15 degrees and the fermentation has settled, it is distilled. In addition to the concentrated flavors of rice and yeast, it also has a fragrance that appears at a higher alcohol content than regular kasutori shochu, giving it a clear taste with a ginjo aroma similar to sake.\u003c\/p\u003e\n\n \u003cp\u003eIt has a hint of koji, cheese, delicious pure nutty oils, the aroma of umami ingredients such as dried shiitake and mushrooms, and a rounded texture, so it would be interesting to make it into a short cocktail such as a martini by stirring it.\u003c\/p\u003e\n\n\u003cp\u003e Product: Spirits Ingredients: Sake lees (variety: Kamenoo, Sasashigure, Kamiakari, Fusaotome) (domestic)\u003cbr\u003e Alcohol content: 46%\u003cbr\u003e Capacity: 100ml\/500ml\u003c\/p\u003e\n\n\u003cp class=\"-fs14 -center\"\u003e Limit two items per product (size) per person. \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv data-lang=\"en\" class=\"product_description_body -git20\"\u003e\n\n\u003cp class=\"-center\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\u003cp\u003e KASUTORI is distilled using natural rice from \u003ca href=\"https:\/\/www.farm-share-life.net\/\" target=\"_blank\"\u003eTsurukame Farm\u003c\/a\u003e , which grows rice, soybeans, and wheat naturally without pesticides or fertilizers in Isumi City, and sake lees from \u003ca href=\"https:\/\/www.kidoizumi.jp\/\" target=\"_blank\"\u003eKidoizumi Sake Brewery\u003c\/a\u003e , which is brewed naturally without yeast or lactic acid bacteria, and then re-fermented in mitosaya.\u003c\/p\u003e\n\n \u003cp\u003eThere are two main ways to make sake distilled from sake lees. The original method is to mix rice husks with sake lees to improve ventilation, and then distill. In contrast to this traditional method, we use a method called \"ginjo kasutori shochu,\" in which water is added to the sake lees to re-ferment them before distilling.\u003c\/p\u003e\n\n\u003cp\u003e Normally, yeast is added, but perhaps it is because the rice is naturally grown brown rice with a 90% milling ratio, or perhaps it is sake lees pressed from sake made by natural brewing, we simply added sake lees to water and placed it in an amphora for a few nights, and vigorous fermentation began.\u003c\/p\u003e\n\n\u003cp\u003e Fermentation continues for more than a month, and when the temperature exceeds 15 degrees Celsius and fermentation has settled down, it is distilled. In addition to the concentrated taste of rice and yeast, it has an aroma that appears at a higher degree than normal shochu made from sake lees, and a clear flavor with a ginjo aroma like sake.\u003c\/p\u003e\n\n \u003cp\u003eIt has a rounded texture with aromas of koji, cheese, delicious pure nutty oils, dried shiitake mushrooms, mushrooms, and other umami components. It would be interesting to make a martini or other short cocktail finished with steer.\u003cbr\u003e\u003c\/p\u003e\n\n\u003cp\u003e Item: Spirits\u003cbr\u003e Ingredients: Sake Lees (Rice varieties: Kame-no-o, Sasashigure, Kamiakari, Fusa-otome) (domestic)\u003cbr\u003e Alcohol percentage: 46%\u003cbr\u003e Volume: 100ml \/ 500ml\u003c\/p\u003e\n\n\u003cp class=\"-fs14 -center\"\u003e Purchase quantity is limited to two items per product, per size.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"mitosaya botanical distillery","offers":[{"title":"100ml","offer_id":43237853233322,"sku":"EAU_124_100","price":1760.0,"currency_code":"JPY","in_stock":false},{"title":"500ml","offer_id":43237853266090,"sku":"EAU_124_500","price":8360.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/products\/eau-124-kasutori_img01.jpg?v=1659053172"},{"product_id":"eau-089-22-kinmokusei","title":"089 KINMOKUSEI ","description":"\u003cdiv class=\"product_description_body -git20\" data-lang=\"ja\"\u003e\n\n\u003cp class=\"“-center”\"\u003e Sales start from 20:00 on Thursday, September 22nd\u003c\/p\u003e\n\n\u003cp\u003e With the arrival of autumn, the golden-mokusei flowers bloom at mitosaya. As soon as these large golden-mokusei trees, which number several dozen, bloom, all of our staff, together with the help of the Farming Friday team, harvest them at the time when they are at their most fragrant, and make this eau-de-vie.\u003c\/p\u003e\n\n\u003cp\u003e It almost feels guilty to turn the beautiful orange color into a colorless distilled liquor, but it is only by distillation that the aroma can be preserved and concentrated. It is soaked in rice spirits with reduced alcohol content for four months, then distilled and aged in stainless steel tanks for six months.\u003c\/p\u003e\n\n \u003cp\u003eWhen bottling, a pinch of osmanthus petals that have been preserved in honey is added to give the drink a soft aroma and a subtle orange color.\u003c\/p\u003e\n\n\u003cp\u003e Enjoy autumn in a glass.\u003c\/p\u003e\n\n\u003cp\u003e Product: Spirits Ingredients: Osmanthus flowers, rice spirits (domestic)\u003cbr\u003e Alcohol content: 42%\u003cbr\u003e Capacity: 100ml\/500ml\u003c\/p\u003e\n\n\u003cp\u003e Artwork by \u003ca href=\"https:\/\/www.jasonslogan.com\" class=\"ul\" target=\"_blank\"\u003eJason Logan\u003c\/a\u003e\u003c\/p\u003e\n\n\n\u003cp class=\"-fs14 -center\"\u003e Limit two items per product (size) per person. \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"product_description_body -git20\" data-lang=\"en\"\u003e\n\n\u003cp class=\"-center\"\u003e 22 September (Thu.) 20:00 - on sale\u003c\/p\u003e\n\n\u003cp\u003e Kinmokusei(osmanthus) flowers bloom at mitosaya with the arrival of autumn. This eau de vie is made by harvesting the dozens of large, well-grown osmanthus trees right after they bloom, when they are at their most fragrant, with the help of the entire staff and the Farming Friday team.\u003c\/p\u003e\n\n \u003cp\u003eIt is a crime to turn the beautiful orange color into a colourless spirit, but distillation is the only way to preserve the smell and concentrate it further. After a four-month maceration in rice spirits with reduced alcohol content, it was distilled and matured in stainless steel tanks for six months.\u003c\/p\u003e\n\n\u003cp\u003e At bottling, a pinch of golden osmanthus petals preserved in honey is added to give it a soft aroma and a subtle orange colour.\u003c\/p\u003e\n\n\u003cp\u003e Enjoy autumn in a glass.\u003c\/p\u003e\n\n\u003cp\u003e Item: Spirits\u003cbr\u003e Ingredients: golden osmanthus flowers, rice spirits (domestic)\u003cbr\u003e Alcohol percentage: 42%\u003cbr\u003e Volume: 100ml \/ 500ml\u003c\/p\u003e\n\n\u003cp\u003e Artwork by \u003ca href=\"https:\/\/www.jasonslogan.com\" class=\"ul\" target=\"_blank\"\u003eJason Logan\u003c\/a\u003e\u003c\/p\u003e\n\n\n\u003cp class=\"-fs14 -center\"\u003e Purchase quantity is limited to two items per product, per size.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"mitosaya botanical distillery","offers":[{"title":"100ml","offer_id":43488586301610,"sku":"EAU_089_22_100","price":2200.0,"currency_code":"JPY","in_stock":false},{"title":"500ml","offer_id":43488586334378,"sku":"EAU_089_22_500","price":9680.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/products\/eau-089-22-kinmokusei_img03.jpg?v=1663808642"},{"product_id":"eau-129-kioke-apple","title":"129 KIOKE APPLE ","description":"\u003cdiv class=\"product_description_body -git20\" data-lang=\"ja\"\u003e\n\n\u003cp class='“-center\"'\u003e Sales start from 20:00 on Thursday, September 22nd\u003c\/p\u003e\n\n\u003cp\u003e This apple brandy is made from naturally grown apples in Aomori and Nagano prefectures and aged in Yoshino cedar barrels.\u003c\/p\u003e\n\n \u003cp\u003eThe apples used are smaller, lighter in red, and more striped than modern Fuji apples, which have been selectively bred. They are closer to the original Fuji variety, Tohoku No. 7. They have a mild fragrance, but are also sweet and sour.\u003c\/p\u003e\n\n\u003cp\u003e 1,600 kilograms of apples are slowly fermented in wooden barrels from the beginning of December until the beginning of the new year, and after the sugar is converted into alcohol, it is distilled in 10 batches.\u003c\/p\u003e\n\n\u003cp\u003e The fresh liquid, which seemed to capture only the aroma of apples, was aged for eight months in amphora, a newly introduced unglazed pottery.\u003c\/p\u003e\n\n\u003cp\u003e A subtle cedar aroma lingers on the fresh apple flavor. A gentle distilled liquor with a subtle sweetness that is reminiscent of Japanese apples.\u003c\/p\u003e\n\n\u003cp\u003e Product: Brandy Ingredients: Apples (Tohoku No. 7, Fuji, etc.) (Domestic)\u003cbr\u003e Alcohol content: 42%\u003cbr\u003e Capacity: 100ml\/500ml\u003c\/p\u003e\n\n \u003cp\u003eArtwork by \u003ca href=\"https:\/\/www.jasonslogan.com\" class=\"ul\" target=\"_blank\"\u003eJason Logan\u003c\/a\u003e\u003c\/p\u003e\n\n\n\u003cp class=\"-fs14 -center\"\u003e Limit two items per product (size) per person. \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"product_description_body -git20\" data-lang=\"en\"\u003e\n\n\u003cp class=\"-center\"\u003e 22 September (Thu.) 20:00 - on sale\u003c\/p\u003e\n\n\u003cp\u003e This apple brandy is made from naturally grown apples from Aomori and Nagano prefectures and brewed in wooden vats made of Yoshino cedar.\u003c\/p\u003e\n\n\u003cp\u003e The apples used are smaller, lighter in red and have more prominent stripes than today's Fuji apples, which have been improved, and are close to the original Fuji variety called 'Tohoku No. 7'. They are traditional apples with a mild aroma but sweetness and acidity at the same time.\u003c\/p\u003e\n\n\u003cp\u003e From the beginning of December until the beginning of the new year, 1600 kg of apples are slowly fermented in wooden vats, turning the sugar into alcohol, before being distilled in 10 parts.\u003c\/p\u003e\n\n\u003cp\u003e The fresh liquid, which seems to have only the apple flavor extracted, is then matured for eight months in newly introduced amphorae, unglazed vats.\u003c\/p\u003e\n\n \u003cp\u003eA faint cedar aroma lingers on the fresh apple taste. A gentle distillate with an impressive hint of sweetness, typical of Japanese apples.\u003c\/p\u003e\n\n\u003cp\u003e Item: Brandy\u003cbr\u003e Ingredients: apples (Tohoku No. 7,Fuji) (domestic)\u003cbr\u003e Alcohol percentage: 42%\u003cbr\u003e Volume: 100ml \/ 500ml\u003c\/p\u003e\n\n\u003cp\u003e Artwork by \u003ca href=\"https:\/\/www.jasonslogan.com\" class=\"ul\" target=\"_blank\"\u003eJason Logan\u003c\/a\u003e\u003c\/p\u003e\n\n\n\u003cp class=\"-fs14 -center\"\u003e Purchase quantity is limited to two items per product, per size.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"mitosaya botanical distillery","offers":[{"title":"100ml","offer_id":43488586530986,"sku":"EAU_129_100","price":2420.0,"currency_code":"JPY","in_stock":false},{"title":"500ml","offer_id":43488586563754,"sku":"EAU_129_500","price":10120.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/products\/eau-129-kioke-apple_img03.jpg?v=1663808880"},{"product_id":"tac-147-moromi-sauce","title":"MOROMI SAUCE \/ Shio-koji sauce made from moromi ","description":"\u003cdiv class=\"product_description_body -git20\" data-lang=\"ja\"\u003e\n\n\u003cp class=\"-center\"\u003e Sales start from 20:00 on Thursday, September 22nd\u003c\/p\u003e\n\n \u003cp\u003eThis sauce uses the mash left over from distillation. This time, I used koji provided by Iinuma Honke, a sake brewery in Shisui-machi, Inba-gun, Chiba Prefecture, and brewed the mash in the same way as making shio koji.\u003cbr\u003e The sharp acidity and flavor becoming mellower day by day is proof that the koji is working well.\u003c\/p\u003e\n\n\u003cp\u003e The sauce, made with plum mash and balsamic vinegar, has a gorgeous acidity and sweetness that is best enjoyed when marinated.\u003cbr\u003e First, try soaking the meat in it. The koji and moromi will tenderize the meat.\u003cbr\u003e You can also use it as it is to dip raw vegetables, or mix it with oil to make a sauce for barbecues. It's a versatile sauce.\u003c\/p\u003e\n\n\u003cp\u003e Made from cherry mash, garlic-infused vinegar and chilli pepper for a piquant aftertaste, the sauce really shines when marinated. \u003cbr\u003eFirst, try marinating any meat in it. The koji and moromi will soften the meat. I think it's also delicious as a sauce for grilled meat. How about using it to season grilled vegetables and mushrooms? Please try using it in various ways.\u003c\/p\u003e\n\n\u003cp\u003e Plum Ingredients: Plum mash, Shio-koji, Balsamic vinegar, Washed double sugar, Orange peel Volume: 320g\u003c\/p\u003e\n\n\u003cp\u003e Cherries Ingredients: Cherry mash, Shio-koji, Miso, Garlic vinegar, Chili peppers Capacity: 320g\u003c\/p\u003e\n\n\n\u003cp class=\"-fs14 -center\"\u003e Limit two items per product (size) per person. \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"product_description_body -git20\" data-lang=\"en\"\u003e\n\n\u003cp class=\"-center\"\u003e 22 September (Thu.) 20:00 - on sale\u003c\/p\u003e\n\n\u003cp\u003e Sauce made from the leftover moromi from distillation. This time, I brewed the moromi in the same way as shio koji is made, using koji provided by the Iinuma family, a sake brewery in Shakai-cho, Inba-gun, Chiba Prefecture.\u003cbr\u003e Day by day, the sharp acidity and flavor mellows out, which is proof that the koji has been working well.\u003c\/p\u003e\n\n \u003cp\u003eThe sauce, finished with plum molasses and the gorgeous acidity and sweetness of balsamic vinegar, shows its goodness by marinating.\u003cbr\u003e Try marinating the meat first. The koji and malt will soften the meat.\u003cbr\u003e You can also dip raw vegetables in it as it is, or combine it with oil and use it as a sauce for barbecues and other occasions.\u003cbr\u003e As a sauce. It is a sauce that can be used in many ways.\u003c\/p\u003e\n\n\u003cp\u003e The sauce, which is made from cherries and vinegar with pickled garlic and a spicy chilli aftertaste, shows its best when it is marinated.\u003cbr\u003e Try marinating any kind of meat first. The koji and malt will tenderise the meat. It is also delicious as a sauce for grilled meat. How about also seasoning grilled vegetables and mushrooms? Please try using it in various ways.\u003c\/p\u003e\n\n\u003cp\u003e Plum\u003cbr\u003e Ingredients: Plum mash, salted malt, balsamic vinegar, washed sugar, orange peel\u003cbr\u003e Volume: 320g\u003c\/p\u003e\n\n\u003cp\u003e Cherry\u003cbr\u003e Ingredients: Cherry mash, salted malted rice, miso, garlic vinegar, chilli\u003cbr\u003e Volume: 320g\u003c\/p\u003e\n\n\n\u003cp class=\"-fs14 -center\"\u003e Purchase quantity is limited to two items per product, per size.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"mitosaya botanical distillery","offers":[{"title":"Plum","offer_id":43488587022506,"sku":"TAC_147_1","price":1296.0,"currency_code":"JPY","in_stock":false},{"title":"Cherry","offer_id":43488587055274,"sku":"TAC_147_2","price":1296.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/products\/tac-147-moromi-sauce_img03.jpg?v=1663832144"},{"product_id":"tkt-006-20221119-open-day-ticket","title":"2022\/11\/19 Open Day Ticket ","description":"\u003cdiv data-lang=\"ja\" class=\"product_description_body -git40\"\u003e\n\n\u003cp class=\"-center\"\u003e Sales start from 20:00 on Tuesday, October 25th\u003c\/p\u003e\n\n\u003cdiv class=\"-git20\"\u003e\n\n\u003ch2 class=\"-fs20 -center\"\u003e Day1 \/ Lunch ticket\u003c\/h2\u003e\n\n\u003cp\u003e On Saturday, November 19th, we will be holding an Open Day limited to 30 people, where you can enjoy mitosaya at your leisure.\u003cbr\u003e You can enjoy a stroll around Mitosaya in the depths of autumn, a tour of the brewing and distillery facilities, a welcome drink, a concert, and a special lunch.\u003c\/p\u003e\n\n\u003cp\u003e *Purchases made within the facility and orders for additional drinks will incur additional charges.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"-git20\"\u003e\n\n\u003ch3 class=\"-fs16\"\u003e DATE\u003c\/h3\u003e\n\n\u003cp\u003e Saturday, November 19, 2022 11:00-15:00\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"-git20\"\u003e\n\n\u003ch3 class=\"-fs16\"\u003e PLACE\u003c\/h3\u003e\n\n\u003cp\u003e mitosaya (486 Otaki, Otaki, Isumi County, Chiba Prefecture)\u003cbr\u003e Please see \u003ca href=\"https:\/\/mitosaya.com\/pages\/visit\" class=\"-ul\" target=\"_blank\"\u003ehere\u003c\/a\u003e for directions to the venue.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"-git20\"\u003e\n\n\u003ch3 class=\"-fs16\"\u003e LUNCH: \u003ca href=\"https:\/\/www.instagram.com\/ao_torami\/\" class=\"-ul\" target=\"_blank\"\u003eAO blue\u003c\/a\u003e \n\n\u003c\/h3\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/files\/IMG_1248_1024x1024.jpg?v=1666612483\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/files\/IMG_1248_1024x1024.jpg?v=1666612483\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/files\/IMG_1801_71849f1d-ed2c-460b-a06d-c28d3b4d34e2_1024x1024.jpg?v=1666612521\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/files\/IMG_1801_71849f1d-ed2c-460b-a06d-c28d3b4d34e2_1024x1024.jpg?v=1666612521\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/files\/297831174_5179146315547801_2088686709678430478_n_480x480.jpg?v=1666674210\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/files\/297831174_5179146315547801_2088686709678430478_n_480x480.jpg?v=1666674210\"\u003e\u003c\/p\u003e\n\n \u003cp\u003eAuthentic local ingredients and carefully selected cheeses and salami. Bread made with yeast from seasonal ingredients. Simple dishes and natural wines that make the most of these. An Italian restaurant in Torami, Ichinomiya-machi run by Chef Kataoka and his family.\u003cbr\u003e This time, they will be providing a menu of 4 or 5 dishes for mitosaya, from appetizers to dessert.\u003c\/p\u003e\n\n\u003cp\u003e \u003ca href=\"https:\/\/www.instagram.com\/ao_torami\/\" class=\"-ul\" target=\"_blank\"\u003ehttps:\/\/www.instagram.com\/ao_torami\/\u003c\/a\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"-git20\"\u003e\n\n\u003ch3 class=\"-fs16\"\u003e LIVE: Yuzu Katane (guitar) \/ Yumi Watanabe (flute) \u003c\/h3\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/files\/yuzu_katane_480x480.jpg?v=1666610598\" alt=\"\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/files\/yuzu_katane_480x480.jpg?v=1666610598\"\u003e\u003c\/p\u003e\n\n\u003ch4\u003e\n\n \u003ca href=\"https:\/\/yuzukatane.github.io\/\"\u003eYuzu Katane \/ Yuzu Katane\u003c\/a\u003e (Gt.)\u003c\/h4\u003e\n\n \u003cp\u003eBorn in Tokyo. Started classical guitar at the age of 7. After graduating from the music department of Ueno Gakuen High School, studied abroad in France. He attended the Paris Conservatory and the Cergy-Pontoise Conservatory for four years and obtained a Diplôme d'études musicales (qualification for music studies). Around this time, he became interested in composing using environmental sounds, and began making music by composing, performing, recording, and editing all by himself. In 2019, he started the performance group \"Jardin Grégoire\". He has studied classical guitar under Noboru Muraji, Tomonori Arai, Atanas Ourkouzounov, and Yann Dufresne, and contemporary music composition under Stéphane De Gérando.\u003c\/p\u003e\n\n\u003cp\u003e \u003ca href=\"https:\/\/yuzukatane.github.io\/\" class=\"-ul\" target=\"_blank\"\u003ehttps:\/\/yuzukatane.github.io\/\u003c\/a\u003e \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/files\/yumi_watabe_480x480.jpg?v=1666610628\" alt=\"\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/files\/yumi_watabe_480x480.jpg?v=1666610628\"\u003e\u003c\/p\u003e\n\n\u003ch4\u003e Yumi Watabe (Fl.)\u003c\/h4\u003e\n\n \u003cp\u003eBorn in Saitama Prefecture, raised in Tokyo. Started piano at age 3 and flute at age 13. Graduated from Ueno Gakuen University with a major in flute. Studied flute under Makiko Suzuki and Kazuhisa Iijima, and piano under Takako Fujii. Participated in the Weikersheim Castle International Music Festival in Germany in 2008. To date, has attended master classes by Shigenori Kudo, H. Wiese, and B. Haase. Since 2011, he has been running the Watanabe Music School. Teaches flute and piano at the school. He loves music, food, and games, and plays a wide range of music from classical to popular. He is the leader of the four-piece instrumental band Soory aur Haath, and is a part-time instructor at Tokyo Schule Katsushika Junior High School.\u003cbr\u003e\u003cbr\u003e \u003ca href=\"https:\/\/linktr.ee\/sooryaurhaath\" target=\"_blank\" rel=\"noopener noreferrer\"\u003ehttps:\/\/linktr.ee\/sooryaurhaath\u003c\/a\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"-git20\"\u003e\n\n\u003ch3 class=\"-fs16\"\u003e\n\n\u003cbr\u003e Precautions\u003c\/h3\u003e\n\n\u003cul\u003e\n\n \u003cli\u003e・To allow more people to participate, please limit orders to three people (tickets) per order.\u003c\/li\u003e\n\n\u003cli\u003e・For children who do not require meals, we will only provide a seat, so please let us know by email after applying.\u003c\/li\u003e\n\n\u003cli\u003e・Please make your own arrangements for transportation and accommodation to the venue. Please see \u003ca href=\"https:\/\/mitosaya.com\/pages\/visit\" class=\"-ul\" target=\"_blank\"\u003ehere\u003c\/a\u003e for access to the venue.\u003c\/li\u003e\n\n\u003cli\u003e・On the day of your purchase, please present the ticket image displayed after purchase at the reception and provide your order number. \u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv data-lang=\"en\" class=\"product_description_body -git40\"\u003e\n\n\u003cp class=\"-center\"\u003e 25 October (Tue.) 20:00 - on sale\u003c\/p\u003e\n\n\u003cdiv class=\"-git20\"\u003e\n\n\u003ch2 class=\"-fs20 -center\"\u003e Day1 \/ Lunch Ticket\u003c\/h2\u003e\n\n\u003cp\u003e On 11\/19, this is an Open Day limited to 30 people to take the time to enjoy mitosaya.\u003cbr\u003e You will have the opportunity to walk around mitosaya in the depths of autumn, take a guided tour of the brewing and distilling facilities, enjoy a welcome drink, a concert, and join us for a special lunch.\u003c\/p\u003e\n\n\u003cp\u003e *Shopping at the facility and ordering additional drinks will be at extra cost.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"-git20\"\u003e\n\n\u003ch3 class=\"-fs16\"\u003e DATE\u003c\/h3\u003e\n\n \u003cp\u003eSaturday, November 19, 2022 11:00-15:00\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"-git20\"\u003e\n\n\u003ch3 class=\"-fs16\"\u003e PLACE\u003c\/h3\u003e\n\n\u003cp\u003e MITOSAYA (486, Otaki, Isumi, Chiba, Japan)\u003cbr\u003e For access to the venue, please click \u003ca href=\"https:\/\/mitosaya.com\/pages\/visit\" class=\"-ul\" target=\"_blank\"\u003ehere\u003c\/a\u003e .\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"-git20\"\u003e\n\n\u003ch3 class=\"-fs16\"\u003e DINNER: \u003ca href=\"https:\/\/www.instagram.com\/ao_torami\/\" target=\"_blank\"\u003eAO blue\u003c\/a\u003e \n\n\u003c\/h3\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/files\/IMG_1248_1024x1024.jpg?v=1666612483\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/files\/IMG_1248_1024x1024.jpg?v=1666612483\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/files\/IMG_1801_71849f1d-ed2c-460b-a06d-c28d3b4d34e2_1024x1024.jpg?v=1666612521\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/files\/IMG_1801_71849f1d-ed2c-460b-a06d-c28d3b4d34e2_1024x1024.jpg?v=1666612521\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003ca href=\"https:\/\/www.instagram.com\/ao_torami\/\" target=\"_blank\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/files\/IMG_5526_480x480.jpg?v=1666610559\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/files\/IMG_5526_480x480.jpg?v=1666610559\"\u003e\u003c\/a\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"-git20\"\u003e\n\n\u003ch3 class=\"-fs16\"\u003e LIVE: Yuzu Katane (Guitar) \/ Yumi Watabe (Flute) \u003c\/h3\u003e\n\n\u003ch3 class=\"-fs16\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/files\/yuzu_katane_480x480.jpg?v=1666610598\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/files\/yuzu_katane_480x480.jpg?v=1666610598\"\u003e\u003c\/h3\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"-git20\"\u003e\n\n\u003ch3 class=\"-fs16\"\u003e Notes\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e lease limit your order to 3 people (pieces) at a time so that more people can attend.\u003c\/li\u003e\n\n\u003cli\u003e Please let us know by email after registration so that we can prepare seats only for children who do not need to eat.\u003c\/li\u003e\n\n\u003cli\u003e Please make your own arrangements for transportation and accommodations to the venue. Please click here for access to the venue.\u003c\/li\u003e\n\n\u003cli\u003e On the day of the event, please present the ticket image displayed after purchase at the reception desk and provide your order number.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"mitosaya botanical distillery","offers":[{"title":"Default Title","offer_id":43705967935658,"sku":"TKT_006","price":11000.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/products\/DSC0390.jpg?v=1666612672"},{"product_id":"tkt-007-20221120-open-day-ticket","title":"2022\/11\/20 Open Day Ticket ","description":"\u003cdiv data-lang=\"ja\" class=\"product_description_body -git40\"\u003e\n\n\u003cp class=\"-center\"\u003e Sales start from 20:00 on Tuesday, October 25th\u003c\/p\u003e\n\n\u003cdiv class=\"-git20\"\u003e\n\n\u003ch2 class=\"-fs20 -center\"\u003e Day2 \/ Admission ticket\u003c\/h2\u003e\n\n\u003cp\u003e Price: 550 yen (tax included)\u003c\/p\u003e\n\n \u003cp\u003eThis is an admission ticket to our lively OPEN DAY on Sunday, November 20th, where we will be welcoming all the exhibitors involved with mitosaya.\u003cbr\u003e Tickets are subject to a fee, but you will be given a coupon ticket of the same value that can be used at mitosaya shops on the day.\u003c\/p\u003e\n\n\u003cp\u003e Tickets are limited to 1,000 and will go on sale from 8:00 PM on Tuesday, October 25th. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/files\/DSC09548_480x480.jpg?v=1666611517\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"-git20\"\u003e\n\n\u003ch2 class=\"-fs20\"\u003e DATE\u003c\/h2\u003e\n\n\u003cp\u003e Sunday, November 20, 2022 10:00-16:00\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"-git20\"\u003e\n\n\u003ch2 class=\"-fs20\"\u003e PLACE\u003c\/h2\u003e\n\n\u003cp\u003e mitosaya (486 Otaki, Otaki, Isumi County, Chiba Prefecture)\u003cbr\u003e Please see \u003ca href=\"https:\/\/mitosaya.com\/pages\/visit\" class=\"-ul\" target=\"_blank\" data-mce-href=\"https:\/\/mitosaya.com\/pages\/visit\"\u003ehere\u003c\/a\u003e for directions to the venue.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"-git20\"\u003e\n\n\u003ch2 class=\"-fs20\"\u003e Scheduled exhibits \u003cspan class=\"-fs14\"\u003e(subject to change or addition)\u003c\/span\u003e\n\n\u003c\/h2\u003e\n\n\u003ch3 class=\"-fs16\"\u003e FOODS \u0026amp; DRINKS\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e・\u003ca href=\"https:\/\/www.leffervescence.jp\/\" class=\"-ul\" target=\"_blank\"\u003eL'Effervescence\u003c\/a\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e・\u003ca href=\"https:\/\/www.instagram.com\/eifukushokudo\/\" class=\"-ul\" target=\"_blank\"\u003eEifuku Shokudo\u003c\/a\u003e\n\n\u003c\/li\u003e\n\n \u003cli\u003e・\u003ca href=\"https:\/\/www.instagram.com\/beet_eat_2015\/\" class=\"-ul\" target=\"_blank\"\u003eBEET EAT\u003c\/a\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e・\u003ca href=\"https:\/\/www.instagram.com\/acoustic_asana\/\" class=\"-ul\" target=\"_blank\"\u003eACOUSTIC Bread and Coffee\u003c\/a\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e・MINEOKA GIBIER\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3 class=\"-fs16\"\u003e SHOP\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e・\u003ca class=\"-ul\" href=\"https:\/\/www.naeme.jp\/\" target=\"_blank\" data-mce-href=\"https:\/\/www.naeme.jp\/\"\u003eSeedlings\u003c\/a\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e・\u003ca class=\"-ul\" href=\"http:\/\/ambessa.jp\/\" target=\"_blank\" data-mce-href=\"http:\/\/ambessa.jp\/\"\u003eAMBESSA\u003c\/a\u003e\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3 class=\"-fs16\"\u003e KODOMO\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e・Children's shop\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3 class=\"-fs16\"\u003e EVENT\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e・\u003ca href=\"https:\/\/boy-inc.com\/\" target=\"_blank\"\u003eBOY\u003c\/a\u003e 's Open-Air Hair Salon\u003c\/li\u003e\n\n\u003cli\u003e・FOREST SAUNA\u003c\/li\u003e\n\n\u003cli\u003e・\u003ca href=\"https:\/\/mitosaya.com\/products\/eau-132-pastiche-pastis\" data-mce-href=\"https:\/\/mitosaya.com\/products\/eau-132-pastiche-pastis\"\u003ePastis\u003c\/a\u003e one-handed petanque tournament\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"-git20\"\u003e\n\n\u003ch3 class=\"-fs16\"\u003e Precautions\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e・To allow more people to participate, please limit orders to four people (tickets) per order.\u003c\/li\u003e\n\n\u003cli\u003e・Coupon tickets can only be used once per account.\u003c\/li\u003e\n\n \u003cli\u003e・Please make your own arrangements for transportation and accommodation to the venue. Please see \u003ca href=\"https:\/\/mitosaya.com\/pages\/visit\" class=\"-ul\" target=\"_blank\"\u003ehere\u003c\/a\u003e for access to the venue.\u003c\/li\u003e\n\n\u003cli\u003e・On the day of your purchase, please present the ticket image displayed after purchase at the reception and provide your order number.\u003c\/li\u003e\n\n\u003cli\u003e・Children up to junior high school age do not need to purchase tickets and can enter for free. \u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv data-lang=\"en\" class=\"product_description_body -git40\"\u003e\n\n\u003cp class=\"-center\"\u003e 25 October (Tue.) 20:00 - on sale\u003c\/p\u003e\n\n\u003cdiv class=\"-git20\"\u003e\n\n\u003ch2 class=\"-fs20 -center\"\u003e Day 2 \/ Entrance Ticket\u003c\/h2\u003e\n\n\u003cp\u003e Price: 550 yen (tax included)\u003c\/p\u003e\n\n\u003cp\u003e Date: Saturday, November 20, 10:00 - 16:00\u003cbr\u003e This is an admission ticket for Open Day. Tickets are charged, but you will receive a coupon ticket for the same amount that can be used at the mitosaya store on the day of the event.\u003c\/p\u003e\n\n\u003cp\u003e Limited to 1000 tickets. Tickets will be on sale from November 25 at 20:00. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/files\/DSC09548_480x480.jpg?v=1666611517\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/files\/DSC09548_480x480.jpg?v=1666611517\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"-git20\"\u003e\n\n\u003ch2 class=\"-fs20\"\u003e DATE\u003c\/h2\u003e\n\n\u003cp\u003e Sunday, November 20, 2022 10:00-16:00\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"-git20\"\u003e\n\n\u003ch2 class=\"-fs20\"\u003e PLACE\u003c\/h2\u003e\n\n\u003cp\u003e MITOSAYA (486, Otaki, Isumi, Chiba, Japan) \u003cbr\u003eFor access to the venue, please click \u003ca href=\"https:\/\/mitosaya.com\/pages\/visit\" class=\"-ul\" target=\"_blank\" data-mce-href=\"https:\/\/mitosaya.com\/pages\/visit\"\u003ehere\u003c\/a\u003e .\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"-git20\"\u003e\n\n\u003ch2 class=\"-fs20\"\u003e Scheduled stalls \u003cspan class=\"-fs14\"\u003e(subject to change or addition)\u003c\/span\u003e\n\n\u003c\/h2\u003e\n\n\u003ch3 class=\"-fs16\"\u003e FOODS \u0026amp; DRINKS\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e・\u003ca href=\"https:\/\/www.leffervescence.jp\/\" class=\"-ul\" target=\"_blank\"\u003eL'Effervescence\u003c\/a\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e・\u003ca href=\"https:\/\/www.instagram.com\/eifukushokudo\/\" class=\"-ul\" target=\"_blank\"\u003eEifuku Shokudo\u003c\/a\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e・\u003ca href=\"https:\/\/www.instagram.com\/beet_eat_2015\/\" class=\"-ul\" target=\"_blank\"\u003eBEET EAT\u003c\/a\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e・\u003ca href=\"https:\/\/www.instagram.com\/acoustic_asana\/\" class=\"-ul\" target=\"_blank\"\u003eACOUSTIC Bread and Coffee\u003c\/a\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e・MINEOKA GIBIER\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3 class=\"-fs16\"\u003e SHOP\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e・\u003ca class=\"-ul\" href=\"https:\/\/www.naeme.jp\/\" target=\"_blank\"\u003eSeedlings\u003c\/a\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e・\u003ca class=\"-ul\" href=\"http:\/\/ambessa.jp\/\" target=\"_blank\"\u003eAMBESSA\u003c\/a\u003e\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3 class=\"-fs16\"\u003e KIDS\u003cbr\u003e\n\n\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e・KODOMO (KIDS) SHOP\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3 class=\"-fs16\"\u003e EVENT\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e・\u003ca href=\"https:\/\/boy-inc.com\/\" target=\"_blank\"\u003eBOY\u003c\/a\u003e 's Outdoor Hair Salon\u003c\/li\u003e\n\n\u003cli\u003e・FOREST SAUNA\u003c\/li\u003e\n\n \u003cli\u003e・Pétanque tournament over \u003ca href=\"https:\/\/mitosaya.com\/products\/eau-132-pastiche-pastis\"\u003epastis\u003c\/a\u003e\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"-git20\"\u003e\n\n\u003ch3 class=\"-fs16\"\u003e Notes\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e Please limit your order to 4 people (pieces) at a time so that more people can participate in the event.\u003c\/li\u003e\n\n\u003cli\u003e Coupon tickets can only be used once per account.\u003c\/li\u003e\n\n\u003cli\u003e Please make your own arrangements for transportation and accommodations to the venue. For directions to the venue, please click \u003ca href=\"https:\/\/mitosaya.com\/pages\/visit\" class=\"-ul\" target=\"_blank\"\u003ehere\u003c\/a\u003e .\u003c\/li\u003e\n\n\u003cli\u003e On the day of the event, please present the ticket image displayed after purchase at the reception desk and provide your order number.\u003c\/li\u003e\n\n\u003cli\u003e Children under junior high school age do not need to purchase a ticket. Admission is free.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"mitosaya botanical distillery","offers":[{"title":"Default Title","offer_id":43705971015850,"sku":"TKT_007","price":550.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/products\/DSC0379.jpg?v=1666612788"},{"product_id":"tkt-008-20221120-forest-sauna","title":"2022\/11\/20 FOREST SAUNA ","description":"\u003cdiv data-lang=\"ja\" class=\"-git40\"\u003e\n\n\u003cdiv class=\"-git20\"\u003e\n\n\u003cp class=\"-center\"\u003e Registration opens at 20:00 on Tuesday, November 15, 2022 ( \u003ca href=\"https:\/\/mitosaya.com\/products\/tkt-007-20221120-open-day-ticket\" class=\"-ul\"\u003e11\/20 Open Day Ticket\u003c\/a\u003e required)\u003c\/p\u003e\n\n\u003cp\u003e A forest sauna brought to you by AMBESSA and mitosaya.\u003cbr\u003e\u003cbr\u003e \u003cmeta charset=\"utf-8\"\u003eWhile maintaining its structure that is integrated with nature, after several upgrades, the interior walls have been made entirely of cedar and successful creation of a two-tiered bench facing each other.\u003cbr\u003e You can enjoy the aroma of aromatic distilled water made from ingredients harvested on the premises, which will gently warm you up.\u003cbr\u003e\u003cbr\u003e There will be a shower booth and a changing room adjacent to the sauna, so you can enjoy it at your leisure.\u003c\/p\u003e\n\n\u003cp\u003e Date and Time:\u003cbr\u003e Sunday, November 20, 2022 10:30, 11:30, 12:30, 13:30, 14:30 (1 hour each)\u003c\/p\u003e\n\n\u003cp\u003e Number of people accepted:\u003cbr\u003e Up to 5 people per session\u003c\/p\u003e\n\n\u003cp\u003e Participation fee:\u003cbr\u003e 2,200 yen\/person (includes ASODA \"Sparkling Spring Water\")\u003cbr\u003e Free for elementary school students and younger\u003c\/p\u003e\n\n\u003cp\u003e What to bring:\u003cbr\u003e Please bring your own towels, swimsuits, sandals, change of clothes, water bottles, etc.\u003c\/p\u003e\n\n\u003cp\u003e Operation cooperation:\u003cbr\u003e \u003ca class=\"-ul\" href=\"http:\/\/ambessa.jp\/\" target=\"_blank\"\u003eAMBESSA \u0026amp; CO.\u003c\/a\u003e \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv data-lang=\"en\" class=\"-git40\"\u003e\n\n\u003cdiv class=\"-git20\"\u003e\n\n\u003cp\u003eThis product will be on sale on Tuesday, November 15, 2022 at 20:00.\u003c\/p\u003e\n\n\u003cp\u003e This is a forest sauna brought to you by AMBESSA and mitosaya for Open Day.  \u003cbr\u003eIn this self-made sauna integrated with nature, you will be gently warmed with aromatic distilled water of cinnamon, which is collected and distilled on the premises. Changing and shower booths will be provided adjacent to the sauna for your casual enjoyment.\u003c\/p\u003e\n\n\u003cp\u003e Date and time\u003cbr\u003e Sunday, November 20, 2022 from 10:30, 11:30, 12:30, 13:30, 14:30 (1 hour each session)\u003c\/p\u003e\n\n\u003cp\u003e Number of accepted applicants\u003cbr\u003e Up to 5 persons per session\u003c\/p\u003e\n\n\u003cp\u003e Participation Fee\u003cbr\u003e 2,200 yen\/person (with 1 drink (Sparkling Spring Water))\u003cbr\u003e Free of charge for elementary school students and younger\u003c\/p\u003e\n\n\u003cp\u003e What to bring\u003cbr\u003e Please bring your own towel, swimsuit, sandals, change of clothes, water bottle, etc.\u003c\/p\u003e\n\n\u003cp\u003e Cooperation by \u003ca class=\"-ul\" href=\"http:\/\/ambessa.jp\/\" target=\"_blank\"\u003eAMBESSA \u0026amp; CO.\u003c\/a\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"mitosaya botanical distillery","offers":[{"title":"10:30~","offer_id":44042950049962,"sku":"TKT_008_1030","price":2200.0,"currency_code":"JPY","in_stock":true},{"title":"11:30~","offer_id":44042950082730,"sku":"TKT_008_1130","price":2200.0,"currency_code":"JPY","in_stock":true},{"title":"12:30〜","offer_id":44042950115498,"sku":"TKT_008_1230","price":2200.0,"currency_code":"JPY","in_stock":false},{"title":"13:30~","offer_id":44042950148266,"sku":"TKT_008_1330","price":2200.0,"currency_code":"JPY","in_stock":true},{"title":"14:30~","offer_id":44042950213802,"sku":"TKT_008_1430","price":2200.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/products\/DSC00807.jpg?v=1668469424"},{"product_id":"eau-051-23-monsieur-lectier","title":"051 MONSIEUR LECTIER (2023) ","description":"\u003cdiv class=\"product_description_body -git20\" data-lang=\"ja\"\u003e\n\n\u003cp class=\"-center\"\u003e Sales start from 10:00 on Sunday, December 17th\u003c\/p\u003e\n\n \u003cp\u003eThis eau-de-vie is made only from fully ripe Le Lectier apples delivered from Abe Farm in Shirane district, Minami-ku, Niigata City, which produces delicious fruit that has been bathed in plenty of sunlight under the motto of ``good food good mood.''\u003c\/p\u003e\n\n\u003cp\u003e Niigata Prefecture is the number one prefecture in Japan for the cultivation of Le Lectier apples, and boasts an overwhelming share of about 80% of the total. The Shirane area of Minami Ward, where Abe Farm is located, is said to be the birthplace of Le Lectier cultivation in Japan, and is truly the town of Le Lectier apples. It is characterized by its rich aroma, smooth texture, and elegant shape. Le Lectier apples do not ripen completely on the tree, so they need to be ripened for about 40 days after harvest.\u003c\/p\u003e\n\n\u003cp\u003e The Le Lectier grapes delivered from Niigata were aged and then brewed slowly for 30 days using natural yeast before being distilled.\u003c\/p\u003e\n\n \u003cp\u003eThe restaurant was named Monsieur Lectier in honour of the two men: Mr. Lectier, a fruit horticulturist who served the French court as a butler in the 17th century, and the previous owner of Abe Farm, who was the first man in Japan to write a book on pear cultivation techniques.\u003c\/p\u003e\n\n\u003cp\u003e We have also produced a very small amount of \"MONSTER LECTIER\", which contains the fruit of Le Lectier sealed inside the bottle. It's a popular story to ask how we got it into the bottle, and you can also enjoy watching the color and taste change as the fruit flavor gradually comes into play.\u003c\/p\u003e\n\n\u003ch2\u003e specification\u003c\/h2\u003e\n\n\u003cp\u003e Product: Brandy Ingredients: Le Lectier (produced in the Shirane area, Minami Ward, Niigata Prefecture)\u003cbr\u003e Alcohol content: 42%\u003cbr\u003e Capacity: 110ml\/500ml\u003cbr\u003e Artwork: \u003ca href=\"https:\/\/www.samgendel.com\/\" rel=\"noopener noreferrer\" class=\"ul\" target=\"_blank\"\u003eSam Gendel \/ Marcela Citrinovich\u003c\/a\u003e\u003c\/p\u003e\n\n\n\u003cp class=\"-fs14 -center\"\u003e Limit two items per product (size) per person.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"product_description_body -git20\" data-lang=\"en\"\u003e\n\n \u003cp class=\"-center\"\u003e17 December (Sun.) 10:00 - on sale\u003c\/p\u003e\n\n\u003cp\u003e this eau-de-vie is made exclusively from perfectly ripe Le Lectier fruit from Abe Farm in the Shirane district of Niigata City's Minami Ward, which produces delicious fruit bathed in sunlight.\u003c\/p\u003e\n\n\u003cp\u003e Niigata Prefecture has the largest area under Le Lectier cultivation in Japan, and boasts an overwhelming share of the market, accounting for about 80% of the total. The Shirane area in Minami Ward, where Abe Farm is located, is said to be the birthplace of Le Lectier cultivation in Japan, and is truly a Le Lectier town. Le Lectier is characterized by its rich aroma, smooth texture, and graceful form. Le Lectier does not fully ripen on the tree, so it requires about 40 days of additional ripening after harvest.\u003c\/p\u003e\n\n\u003cp\u003e After ripening, Le Lectier arrived from Niigata and was slowly brewed with natural yeast for 30 days before distillation.\u003c\/p\u003e\n\n \u003cp\u003eMonsieur Le Lectier, a fruit gardener who served the French court as a steward in the 17th century, and his predecessor at Abe Farm, who wrote Japan's first book on pear cultivation techniques. We named it Monsieur Leccier in honor of these two Monsieurs.\u003c\/p\u003e\n\n\u003cp\u003e A very small amount of \"Monster Lectier\" was also made, with the Le Lectier fruit sealed inside the bottle. The color and taste gradually change with the addition of the fruit.\u003c\/p\u003e\n\n\u003ch2\u003e SPECIFICATIONS\u003c\/h2\u003e\n\n\u003cp\u003e Type: Brandy\u003cbr\u003e Ingredients: Le Lectier (produced in Shirane, Minami-ku, Niigata Prefecture)\u003cbr\u003e Alcohol content: 42%\u003cbr\u003e Volume: 110ml\/500ml\u003cbr\u003e Artwork: \u003ca href=\"https:\/\/www.samgendel.com\/\" rel=\"noopener noreferrer\" class=\"ul\" target=\"_blank\"\u003eSam Gendel \/ Marcella Cytrynowicz\u003c\/a\u003e\u003c\/p\u003e\n\n\n\u003cp class=\"-fs14 -center\"\u003e Purchase quantity is limited to two items per product, per size.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"mitosaya botanical distillery","offers":[{"title":"100ml \/ MONSIEUR LECTIER","offer_id":44062552883370,"sku":"EAU_051_23_100","price":2420.0,"currency_code":"JPY","in_stock":true},{"title":"500ml \/ MONSIEUR LECTIER","offer_id":44062552916138,"sku":"EAU_051_23_500","price":10120.0,"currency_code":"JPY","in_stock":false},{"title":"500ml \/ MONSTER LECTIER","offer_id":45307839185066,"sku":"","price":10120.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/files\/eau-051-23-monsieur-lectier_img01.jpg?v=1702819372"},{"product_id":"eau-135-nocino","title":"135 NOCINO ","description":"\u003cdiv data-lang=\"ja\" class=\"product_description_body -git20\"\u003e\n\n\u003cp\u003e Nocino is a dark brown walnut liqueur that is a specialty of Emilia-Romagna in northern Italy. Unripe green walnuts are picked in early summer, added to alcohol to remove bitterness and scum, and spices and herbs are added to create a fragrant, slightly bitter taste. In medieval Italian monasteries, Nocino was also used as a medicinal drink.\u003c\/p\u003e\n\n\u003cp\u003e I thought I would try making this nocino with Japanese walnuts.\u003c\/p\u003e\n\n\u003cp\u003e The staff members collect blue walnuts from the mountains in Chichibu, where their parents live, and send them to us.\u003c\/p\u003e\n\n \u003cp\u003eThe yellow-green fruit covered with down is not yet solidified and can be easily crushed. When you put it in your mouth, you can taste the bitter tannins that make your mouth tighten. The color is yellow-brown, and I was skeptical about whether this was okay, so I dipped it in vodka.\u003c\/p\u003e\n\n\u003cp\u003e After a few weeks, the liquid was pitch black. It had a fragrant flavor in addition to the bitterness. After a month of maceration, the liquid was strained and spices such as vanilla and cloves were added. In the original winery, woodruff leaves are added, but instead, similar varieties such as angelica and touki were added to see how it went.\u003c\/p\u003e\n\n \u003cp\u003eAfter another month, the bitterness faded away and a rich, nutty flavor and the aroma of spices and herbs emerged. Finally, honey harvested at mitosaya was added to sweeten the flavor and the mixture was left to age for a few more months. The result was a fragrant, slightly bitter, black liquid.\u003c\/p\u003e\n\n\u003cp\u003e It can be enjoyed chilled as a sweet dessert drink, or as a hot drink, which is a seasonal treat.\u003c\/p\u003e\n\n\u003cp\u003e Product: Liqueur Ingredients: Walnuts (from Saitama Prefecture), rice spirits, water, spices, herbs Alcohol content: 35%\u003cbr\u003e Capacity: 100ml\/500ml\u003c\/p\u003e\n\n\u003cp\u003e Artwork by \u003ca class=\"ul\" href=\"https:\/\/www.jasonslogan.com\" target=\"_blank\"\u003eJason Logan\u003c\/a\u003e\u003c\/p\u003e\n\n\n\u003cp class=\"-fs14 -center\"\u003e Limit two items per product (size) per person.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv data-lang=\"en\" class=\"product_description_body -git20\"\u003e \u003cbr\u003eNocino is a dark black liquor from Emilia Romagna in northern Italy. It is made by taking unripe green walnuts in early summer, adding them to alcohol to remove their bitterness and acridity, and adding spices and herbs to give it a savory, bittersweet flavor. In medieval Italian monasteries, nocino was also used as a medicinal beverage.\n\u003cp\u003e We decided to make this nocino with Japanese walnuts.\u003c\/p\u003e\n\n\u003cp\u003e We collected blue onigurumi from the mountains of Chichibu, where our staff's parents live, and had them sent to us.\u003c\/p\u003e\n\n\u003cp\u003e The yellow-green kernels, covered with hair, are not yet hardened inside and can be easily crushed. They have a bitter tannin taste that makes your mouth water when you put them in your mouth. The color is yellowish brown, and I soak the berries in vodka, half-convinced that this is the right way to go.\u003c\/p\u003e\n\n\u003cp\u003e After a few weeks, I looked at it and found that the color of the liquid had turned black. After one month of maceration, the liquid is strained and spices such as vanilla and cloves are added.\u003c\/p\u003e\n\n \u003cp\u003eAfter another month, the bitterness has disappeared and a dense, thick, nutty flavor with aromas of spices and herbs has emerged. Finally, honey from mitosaya is added to sweeten the taste, and it is aged for a few more months. A black liquid with a savory and bittersweet flavor is the result.\u003c\/p\u003e\n\n\u003cp\u003e It is a delight this time of year to be used as a luscious dessert drink when well chilled, or in hot drinks.\u003c\/p\u003e\n\n\u003cp\u003e Item: Liqueur\u003cbr\u003e Ingredients: Walnuts (from Saitama Prefecture), rice spirits, water, spices, herbs\u003cbr\u003e Alcohol percentage: 35%\u003cbr\u003e Volume: 100ml \/ 500ml\u003c\/p\u003e\n\n\u003cp\u003e Artwork by \u003ca class=\"ul\" href=\"https:\/\/www.jasonslogan.com\" target=\"_blank\"\u003eJason Logan\u003c\/a\u003e\u003c\/p\u003e\n\n\n\u003cp class=\"-fs14 -center\"\u003e Purchase quantity is limited to two items per product, per size.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"mitosaya botanical distillery","offers":[{"title":"100ml","offer_id":44062553440426,"sku":"EAU_135_100","price":1540.0,"currency_code":"JPY","in_stock":false},{"title":"500ml","offer_id":44062553473194,"sku":"EAU_135_500","price":7480.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/products\/eau-135-nocino_img03.jpg?v=1668846794"},{"product_id":"tac-152-fig-moromi-sauce","title":"FIG MOROMI SAUCE ","description":"\u003cdiv class=\"product_description_body -git20\" data-lang=\"ja\"\u003e\n\u003cp class=\"-center\"\u003e Sales start from 10:00 on Sunday, November 20th\u003c\/p\u003e\n\n\u003cp\u003e This is an annual event where we make Kawashima fig brandy. After distillation, the mash has a strong sweet aroma and a refreshing acidity due to fermentation.\u003c\/p\u003e\n\n \u003cp\u003eThis moromi sauce was created to bring out that flavor. It's sweet, sour, and a little spicy. The sake lees added to this balance give it a soft aroma.\u003c\/p\u003e\n\n\u003cp\u003e You can use it cold as a marinade for meat or fish, but we recommend using it as is as a hot pot dipping sauce. If you add hot ingredients, the aroma of the sake lees will be enhanced by the steam, making it very delicious. Please try it for hot pot during the cold season.\u003c\/p\u003e\n\n\u003cp\u003e Ingredients: Fig distilled mash, sake lees, granulated sugar, balsamic vinegar, white wine vinegar, soy sauce, chili pepper\u003cbr\u003e\n Contents: 300g\u003cbr\u003e\u003c\/p\u003e\n\n\u003cp class=\"-fs14 -center\"\u003e Limit two items per product (size) per person. \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"product_description_body -git20\" data-lang=\"en\"\u003e\n\u003cp class=\"-center\"\u003e 20 November (Sun.) 10:00 - on sale\u003c\/p\u003e\n\n\u003cp\u003e This is the annual Kawashima fig brandy. After distillation, the mash has a robust sweet aroma and a refreshing sourness from fermentation.\u003c\/p\u003e\n\n \u003cp\u003eThe mash after distillation has a strong sweet aroma and a refreshing sourness from the fermentation process.\u003c\/p\u003e\n\n\u003cp\u003e We made this molasses sauce to take advantage of this flavor. Sweet, sour, and a little spicy. The balance of sweet, sour and a little spicy.\u003c\/p\u003e\n\n\u003cp\u003e The added sakekasu gives it a soft aroma.\u003c\/p\u003e\n\n\u003cp\u003e It can be used cold as a marinade for meat and fish, but we recommend using this sauce as it is as a sauce for hot pots.\u003c\/p\u003e\n\n\u003cp\u003e We recommend using this sauce as it is as a sauce for hot pots. When you put hot ingredients, the aroma of sakekasu is enhanced by the steam and it is very delicious.\u003c\/p\u003e\n\n\u003cp\u003e It is very tasty. We hope you will use it in your hot pots during the cold season.\u003c\/p\u003e\n\n\u003cp\u003e Ingredients: distilled fig moromi, sake lees, granulated sugar, balsamic vinegar, white wine vinegar, soy sauce, chili pepper\u003cbr\u003e\n Contents: 300g\u003c\/p\u003e\n\u003cp class=\"-fs14 -center\"\u003e Purchase quantity is limited to two items per product, per size.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"mitosaya botanical distillery","offers":[{"title":"Default Title","offer_id":44062553505962,"sku":"TAC_152","price":1296.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/products\/tac-152-fig-moromi-sauce_img01.jpg?v=1668846826"},{"product_id":"eau-136-the-2nd-kahlua","title":"136 THE 2nd KAHLUA ","description":"\u003cdiv class=\"product_description_body -git20\" data-lang=\"ja\"\u003e\n\n\u003cp class=\"-center\"\u003e Sales start from 20:00 on Tuesday, December 20th\u003c\/p\u003e\n\n\u003cp\u003e \"THE 2nd KAHLUA\" is a mostly plant-based liqueur made from ingredients such as macadamia nuts and organic coffee beans delivered from the bulk sales floor at \u003ca href=\"https:\/\/www.muji.com\/jp\/ja\/shop\/detail\/046625\" class=\"ul\" target=\"_blank\"\u003eMUJI Ariake Tokyo\u003c\/a\u003e .\u003c\/p\u003e\n\n \u003cp\u003eWhen I was invited to participate in THE 2nd (Second), an event held at MUJI Tokyo Ariake Store, I asked if I could make something that could only be made at this location, and they suggested using ingredients that were close to their expiration date in the bulk sales corner. While bulk sales have many advantages, such as being able to buy only the amount you need and not having unnecessary packaging, it is necessary to have a certain amount of inventory, and there are inevitably some items that are concerned about their expiration date.\u003c\/p\u003e\n\n\u003cp\u003e The items that arrived were all seemingly unrelated items, including macadamia nuts from Australia, organic coffee beans from Mexico, white chocolate, and dried kabosu fruit.\u003cbr\u003e However, I realized that if I could turn macadamia nuts into milk, I might be able to recreate the coffee liqueur cocktail, Kahlua Milk. \u003cbr\u003eAfter soaking the macadamia nuts, drain them, blend them well in a blender and then strain them.\u003cbr\u003e It has a fragrant nutty flavor and a light, smooth taste.\u003cbr\u003e (By the way, the Jersey cows at the nearby Utau Farm happily ate the okara made from the macadamia nuts after squeezing.)\u003cbr\u003e In addition to this macadamia nut milk, we also soak coffee beans in brandy and vodka, sweeten it with chocolate and beet sugar, and add vanilla, cloves, and of course kabosu to adjust the aroma and flavor.\u003cbr\u003e It is completed after aging for 3 months.\u003cbr\u003e It has a light sweetness and a smooth taste with aromas of nuts and coffee. It is recommended as an elegant aperitif or after-dinner drink, or to accompany cakes and desserts.\u003cbr\u003e As it is divided into two layers, please shake well before drinking.\u003c\/p\u003e\n\n \u003cp\u003eProduct: Liqueur Ingredients: Macadamia nuts (from Australia), spirits, brandy, coffee beans (from Mexico), chocolate cubes, kabosu, vanilla, cloves, water Alcohol content: 24%\u003cbr\u003e Capacity: 100ml\/500ml\u003cbr\u003e *We recommend storing in a cool, dark place after opening.\u003c\/p\u003e\n\n\u003cp\u003e Artwork by \u003ca href=\"https:\/\/www.jasonslogan.com\" class=\"ul\" target=\"_blank\"\u003eJason Logan\u003c\/a\u003e\u003c\/p\u003e\n\n\u003cp class=\"-fs14 -center\"\u003e Limit two items per product (size) per person. \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"product_description_body -git20\" data-lang=\"en\"\u003e\n\n\u003cp class=\"-center\"\u003e 20 December (Tue.) 20:00 - on sale\u003c\/p\u003e\n\n\u003cp\u003e THE 2nd KAHLUA is an almost vegetable-based liqueur made from macadamia nuts and organic coffee beans from MUJI Tokyo Ariake.\u003c\/p\u003e\n\n\u003cp\u003e When we were invited to participate in THE 2nd (Second) event at MUJI Tokyo Ariake, we discussed the possibility of creating something that could only be made at this location, and we were given the suggestion of using ingredients that were about to expire in the weighing section. \u003cbr\u003eWhile selling by weight has many advantages, such as being able to buy just the amount you need and no wasteful packaging, it also requires a certain amount of inventory, which inevitably leads to items that are concerned about expiration dates.\u003c\/p\u003e\n\n\u003cp\u003e What we received were seemingly unconnected items: macadamia nuts from Australia, organic coffee beans from Mexico, white chocolate, dried kabosu, and so on.\u003cbr\u003e However, we realized that if we could milk the macadamia nuts, we could recreate a coffee liqueur cocktail, the Kahlua Milk.\u003cbr\u003e Macadamia nuts are soaked in water, drained, mixed well in a blender, and then strained.\u003cbr\u003e It has a savory nutty flavor and the taste is light and refreshing.\u003cbr\u003e (The macadamia nut husks after milking are happily consumed by the Jersey cows at the nearby Utau Farm.)\u003cbr\u003e In addition to this macadamia nut milk, vodka, macerated coffee beans, chocolate, and sugar added to sweeten, vanilla, cloves, and of course kabosu were added for aroma and taste.\u003cbr\u003e After three months of aging, it is finished. \u003cbr\u003eEnjoy its light, refreshing taste with moderate sweetness and aroma of nuts and coffee. We recommend using it as an elegant aperitif or after-dinner drink, or with cakes and desserts.\u003cbr\u003e It is divided into two layers and should be shaken well before drinking.\u003c\/p\u003e\n\n\u003cp\u003e Item: Liqueur\u003cbr\u003e Ingredients: Macadamia nuts (Australia), brandy, spirits, coffee beans (Mexico), chocolate cubes, kabosu, vanilla, cloves, water\u003cbr\u003e Alcohol percentage: 24%\u003cbr\u003e Volume: 100ml \/ 500ml\u003c\/p\u003e\n\n\u003cp\u003e Artwork by \u003ca href=\"https:\/\/www.jasonslogan.com\" class=\"ul\" target=\"_blank\"\u003eJason Logan\u003c\/a\u003e\u003c\/p\u003e\n\n\u003cp class=\"-fs14 -center\"\u003e Purchase quantity is limited to two items per product, per size.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"mitosaya botanical distillery","offers":[{"title":"100ml","offer_id":44175174369450,"sku":"EAU_136_100","price":1540.0,"currency_code":"JPY","in_stock":false},{"title":"500ml","offer_id":44175174402218,"sku":"EAU_136_500","price":7260.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/products\/eau-136-the-2nd-kahlua_img01_2.jpg?v=1671536064"},{"product_id":"tac-163-good-fortune-tea","title":"GOOD FORTUNE TEA \/ Daifuku Tea ","description":"\u003cdiv class=\"product_description_body -git20\" data-lang=\"ja\"\u003e\n\n\u003cp class=\"-center\"\u003e Sales start from 20:00 on Tuesday, December 20th\u003c\/p\u003e\n\n \u003cp\u003eDaifuku tea is made every year during the New Year season. Originally, Daifuku tea was made by adding kelp and pickled plums to hot water, but this tea is a special Daifuku tea made from plants harvested in MITOSAYA.\u003cbr\u003e To celebrate the New Year, daifuku tea made with freshly drawn water will leave you feeling refreshed.\u003cbr\u003e Of course, even if it's not the New Year, you can warm yourself up during the cold season with a hot tea that is full of the fragrant flavor of barley and has a soft herbal aroma.\u003c\/p\u003e\n\n\u003cp\u003e Ingredients: Barley tea (R Kobo\/Isumi City), bush clover, tea flowers, red shiso, plum blossoms, ume plum, yellow plum Contents: 20g\u003c\/p\u003e\n\n\u003cp class=\"-fs14 -center\"\u003e Limit two items per product (size) per person. \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"product_description_body -git20\" data-lang=\"en\"\u003e\n\n\u003cp class=\"-center\"\u003e 20 December (Tue.) 20:00 - on sale\u003c\/p\u003e\n\n \u003cp\u003eThis Daifuku tea is made every year during the New Year's season. Originally, it is said that \"Daifuku tea\" was made by adding kelp and pickled plums to hot water. This tea is a special Daifuku tea made by gathering plants from MITOSAYA for this tea.\u003cbr\u003e Daifuku tea made by boiling freshly brewed water for New Year's celebration will make you feel refreshed.\u003cbr\u003e Of course, even if it is not the New Year, you can warm your body during the cold season with this warm tea, full of the aroma of barley and herbs.\u003c\/p\u003e\n\n\u003cp\u003e Ingredients: Barley tea (R Kobo\/Isumi City), Hagi, tea flower, red shiso, plum flower, fish willow plum, yellow plum\u003cbr\u003e Contents: 20g\u003c\/p\u003e\n\n\u003cp class=\"-fs14 -center\"\u003e Purchase quantity is limited to two items per product, per size.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"mitosaya botanical distillery","offers":[{"title":"Default Title","offer_id":44175174926506,"sku":"TAC_163","price":864.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/products\/tac-163-good-fortune-tea_img01_2.jpg?v=1671535854"},{"product_id":"tac-164-toso-2023","title":"TOSO (2023) \/ TOSO ","description":"\u003cdiv class=\"product_description_body -git20\" data-lang=\"ja\"\u003e\n\n\u003cp class=\"-center\"\u003e Sales start from 20:00 on Tuesday, December 20th\u003c\/p\u003e\n\n\u003cp\u003e The tososan made at the end of the year is filled with the seasons that occur in the mitosaya garden throughout the year.\u003cbr\u003e \nTraditionally, tososan was made by steeping certain medicinal herbs in mirin or sake and enjoying it as New Year's toso, and there were rules regarding the herbs involved.\u003cbr\u003e\n However, rather than reproducing the exact types, we have created our own original tososan, which changes year by year to include a lineup of medicinal herbs that is unique to mitosaya.\u003cbr\u003e\n One bag is roughly the amount of sake, mirin, or wine bottle. It goes well with slightly sweet sake. If you put the plant whole or cut it into small pieces, it will absorb the aroma more easily. Place in a bottle that can be stored and pour in your favorite sake.\u003cbr\u003e\n Leave it overnight and strain it before enjoying it as a New Year's gift.The flavor will become even stronger if you let it soak for a while after that, but once you have strained it, chill it in the fridge and enjoy it slowly.\u003c\/p\u003e\n\n \u003cp\u003eAnother great tip is to boil TOSO in milk, add sugar and make chai.\u003cbr\u003e\n Have a happy new year.\u003c\/p\u003e\n\n\u003cp\u003e Ingredients: Sartori bark, Japanese bead tree leaves, Cinnamon, Artemisia, Sea laurel, Kuromoji, Orange peel, Ginger, Ginger leaves, Karin, Plum blossom, One of the following (Jujube, Celastrus orbiculatus), Viburnum, Aronia, Cherry caterpillar droppings, Japanese pepper seeds\u003cbr\u003e\n Contents: 10g\u003c\/p\u003e\n\n\u003cp class=\"-fs14 -center\"\u003e Limit two items per product (size) per person. \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"product_description_body -git20\" data-lang=\"en\"\u003e\n\u003cp class=\"-center\"\u003e 20 December (Tue.) 20:00 - on sale\u003c\/p\u003e\n\n\u003cp\u003e The tokoso, made at the end of the year, is filled with the seasons of the mitosaya garden itself.\n Since ancient times, tokoso-sanso was made by soaking certain medicinal herbs in mirin (sweet sake) or sake and enjoying them as tokoso for the New Year, and there were rules about the herbs. \nHowever, instead of reproducing the types of herbs themselves, we have developed an original form of tokoso that has changed over the years to a lineup of herbs that is unique to mitosaya.\n Each bag contains approximately the same amount of sake, mirin, or a bottle of wine. A little sweet sake goes well with it. If you crush or tear the pieces into pieces, the aroma will be more easily absorbed. Pour the sake into a preservable bottle and pour in the sake of your choice.\n Leave it overnight and strain it before serving at the New Year's celebration. After that, the flavor will become more intense if you let it marinate, but once strained, refrigerate and serve slowly.\u003c\/p\u003e\n\n\u003cp\u003e As a back-up, you can also boil TOSO with milk and add sugar to make chai.\n Have a happy New Year!\u003c\/p\u003e\n\n \u003cp\u003eIngredients: Sartori barbara, megsuri leaf, Nikkei, mugwort, Hamagou, Kuromonji, orange peel, ginger, ginger leaf, Japanese pear, plum flower, any one of the following (jujube, tsutsuri leaf, Chinese date, plum flower, and one of the following), any one of the following (jujube, Japanese honeysuckle), toadstool, aronia, cherry psyllid feces, sansho (Prunus sansho) seeds\n\u003cbr\u003e\n Contents: 10g\u003c\/p\u003e\n\n\u003cp class=\"-fs14 -center\"\u003e Purchase quantity is limited to two items per product, per size.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"mitosaya botanical distillery","offers":[{"title":"Default Title","offer_id":44175174992042,"sku":"TAC_164","price":1080.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/products\/tac-164-toso-2023_img01_2.jpg?v=1671535814"}],"url":"https:\/\/mitosaya.com\/en\/collections\/all.oembed?page=25","provider":"mitosaya botanical distillery","version":"1.0","type":"link"}