{"title":"IN STOCK","description":"","products":[{"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-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":"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-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":"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":"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":"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-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-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":"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-140-ume-plum","title":"140 UME PLUM ","description":"\u003cdiv class=\"product_description_body -git20\" data-lang=\"ja\"\u003e\n\n\u003cp class=\"-center\"\u003e Sales start from 20:00 on Friday, January 27th\u003c\/p\u003e\n\n\u003cp\u003e Every year, we pick plums from an old plum tree in the mountains of Otaki. On a sunny day in June, the Farming Friday team was able to harvest 230 kilograms of fruit.\u003c\/p\u003e\n\n\u003cp\u003e The yellow-green fruit ripens and turns yellow, acquires a peach-like aroma, and the flesh becomes soft. When it is roughly crushed, vigorous fermentation by natural yeast begins after a few days.\u003c\/p\u003e\n\n\u003cp\u003e As the vigorous activity subsides, the aroma changes to a deeper one. Fermentation stops, and the mixture is left to settle for a few days before being distilled.\u003c\/p\u003e\n\n\u003cp\u003e What remains in the still pot are plum seeds. These plum seeds are then crushed to remove the kernels. They are then soaked in rice spirits to bring out the sweet, almond-like aroma, which is then also distilled and blended.\u003c\/p\u003e\n\n \u003cp\u003eThis plum eau-de-vie uses all the ingredients of plums, and will make you feel the early arrival of spring. Enjoy the layered plum fragrance.\u003c\/p\u003e\n\n\u003ch2\u003e specification\u003c\/h2\u003e\n\n\u003cp\u003e Product: Brandy Style: Eau de vie Ingredients: Plum (Otaki Town, Chiba Prefecture), spirits Alcohol content: 42%\u003cbr\u003e Yeast: Natural yeast Capacity: 110ml\/500ml\u003cbr\u003e Artwork: \u003ca href=\"https:\/\/www.samgendel.com\/\" 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\"\u003e 27 January (Fri.) 20:00 - on sale\u003c\/p\u003e\n\n\u003cp\u003e The vintage plum tree in the mountains of Otaki, from which we pick every year, allowed the Farming Friday team to harvest 230 kilograms of fruit during a sunny day in June.\u003c\/p\u003e\n\n\u003cp\u003e When the yellow-green berries mature and turn yellow, with a peachy aroma and soft pulp, they are crushed roughly and after a few days, vigorous fermentation by natural yeast begins.\u003c\/p\u003e\n\n \u003cp\u003eAfter a few days, the natural yeast begins a vigorous fermentation. As soon as the vigorous fermentation subsides, the aromas that emerge become deeper and deeper. Fermentation stops, and after a few days of settling, the distillate is distilled.\u003c\/p\u003e\n\n\u003cp\u003e What remains in the pot of the distiller are plum seeds. These plum seeds are now crushed and the kernels are removed. After maceration in rice spirits to bring out the sweet apricot-like aroma, they are also distilled and blended.\u003c\/p\u003e\n\n\u003cp\u003e This plum eau de vie uses all of the plums to give an early taste of spring. Enjoy the many layers of plum aroma.\u003c\/p\u003e\n\n\u003ch2\u003e SPECIFICATIONS\u003c\/h2\u003e\n\n\u003cp\u003e Type: Brandy\u003cbr\u003e Style: Eau-de-vie\u003cbr\u003e Ingredients: Ume (Otaki Town, Chiba Prefecture), spirits\u003cbr\u003e Alcohol content: 42%.\u003cbr\u003e Yeast: Natural yeast\u003cbr\u003e Volume: 110ml\/500ml\u003cbr\u003e Artwork: \u003ca href=\"https:\/\/www.samgendel.com\/\" 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":"110ml","offer_id":44320431505578,"sku":"EAU_140_100","price":2200.0,"currency_code":"JPY","in_stock":false},{"title":"500ml","offer_id":44320431538346,"sku":"EAU_140_500","price":9680.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/products\/eau-139-ume-plum_img01.jpg?v=1674801052"},{"product_id":"eau-138-picked-apple","title":"138 PICKED APPLE ","description":"\u003cdiv data-lang=\"ja\" class=\"product_description_body -git20\"\u003e\n\n\u003cbr\u003e\n \u003cp\u003eWe used freshly picked apples that were brought from an apple farm in Iinuma, Nagano Prefecture, in northern Shinshu.\u003cmeta charset=\"utf-8\"\u003e This is a sweet, deep-flavored liqueur that is reminiscent of drinking apple pie.\u003cbr\u003e\u003cbr\u003e The thinned apples, which are culled during the apple growing season, are small and vibrant yellow-green in color. There are many varieties, including Sun Tsugaru, Shinano Sweet, Shinano Gold, Sun Fuji, and Granny Smith. When you eat them, they are still sour and hard, but you can tell that there is sweetness and fruitiness behind the sourness.\u003c\/p\u003e\n\n\u003cp\u003e After crushing it finely, sugar is added and wine yeast for long-term aging is used. I was worried about the lack of moisture, but after about two weeks, the cider with the aroma of green apples was completed as it fermented.\u003c\/p\u003e\n\n \u003cp\u003eThe distilled product has a lighter aroma and a sharper flavor than regular apples, but this leaves room for other flavors. A complex flavor was created by adding Madagascar vanilla, cinnamon, cloves, wild pepper, and spicy Japanese pepper honey.\u003c\/p\u003e\n\n\u003cp\u003e It can be enjoyed straight or on the rocks, or even hot, to gently soothe the winter chill.\u003c\/p\u003e\n\n\u003ch2\u003e specification\u003c\/h2\u003e\n\n\u003cp\u003e Product: Liqueur Ingredients: Apples (produced in Nagano Prefecture), honey (produced in Chiba Prefecture), vanilla, cinnamon, cloves (produced in Madagascar)\u003cbr\u003e Alcohol content: 48%\u003cbr\u003e Yeast: Wine yeast (LAFFORT FX10)\u003cbr\u003e Capacity: 110ml\/500ml\u003cbr\u003e Methanol content: 2.0mg\/cm3 (gas chromatography method)\u003cbr\u003e *For use only in confectionery.\u003cbr\u003e *The liquid may appear cloudy due to very coarse filtration.\u003cbr\u003e \u003cbr\u003eArtwork: \u003ca class=\"ul\" href=\"https:\/\/www.samgendel.com\/\" 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 data-lang=\"en\" class=\"product_description_body -git20\"\u003e\n\n\u003cp\u003ePicked apples brought to us from an apple orchard in Iinuma, Nagano Prefecture, in northern Shinshu. The flavor is sweet and deep, reminiscent of drinking apple pie.\u003c\/p\u003e\n\n\u003cp\u003e The apples are small and bright yellow-green in color. They come in a variety of varieties, including San Tsugaru, Shinano Sweet, Shinano Gold, San Fuji, and Granny Smith, and while they are still sour and hard to eat, they have a sweet, fruity flavor behind the acidity.\u003c\/p\u003e\n\n\u003cp\u003e After being finely crushed, sugar is added and wine yeast for long aging is used for the yeast.\u003c\/p\u003e\n\n\u003cp\u003e We were concerned about the low water content, but after about two weeks, along with fermentation, an apple wine with green apple aroma was produced.\u003c\/p\u003e\n\n \u003cp\u003eThe distilled product has a paler aroma and sharper taste than regular apple, but that leaves room for others. The complex flavor is created by vanilla, cinnamon, clove, and crow's-pepper honey from Madagascar, which has a spicy flavor.\u003c\/p\u003e\n\n\u003cp\u003e It can be served straight, on the rocks, or hot to gently soothe the winter chill.\u003c\/p\u003e\n\n\u003ch2\u003e SPECIFICATIONS\u003c\/h2\u003e\n\n\u003cp\u003e Type: Liqueur\u003cbr\u003e Ingredients: apples (Nagano), honey (Chiba), vanilla, cinnamon, cloves, wild pepper (Madagascar)\u003cbr\u003e Alcohol content: 48%.\u003cbr\u003e Yeast: Wine yeast (LAFFORT FX10)\u003cbr\u003e Volume: 110ml\/500ml\u003cbr\u003e Artwork: \u003ca class=\"ul\" href=\"https:\/\/www.samgendel.com\/\" 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":"110ml","offer_id":44320431603882,"sku":"EAU_138_100","price":1980.0,"currency_code":"JPY","in_stock":true},{"title":"500ml","offer_id":44320431636650,"sku":"EAU_138_500","price":8800.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/files\/eau-138-picked-apple_img01.jpg?v=1702169181"},{"product_id":"mitosaya-pals","title":"mitosaya pals ","description":"\u003cdiv class=\"product_description_body -git20\" data-lang=\"ja\"\u003e\n\n\u003cp\u003e \"mitosaya pals\" is a special membership program for those who support mitosaya's activities.\u003cbr\u003e When you become a member, you will receive a set of various items once a month, including new distilled spirits and non-alcoholic products, original items, and seasonal ingredients just delivered from producers. You will also be able to discover new products, such as products made with rare ingredients that you have never tried before or products made using experimental methods.\u003cbr\u003e During this period, you can purchase products at 10% off at mitosaya's online shop.\u003cbr\u003e\u003c\/p\u003e\n\n \u003cp\u003eIn addition, a portion of the membership fee will be used to preserve the mitosaya garden and plant new plants. We welcome those who want to support mitosaya's activities and live in harmony with nature to join mitosaya pals.\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e You can join \u003cspan data-mce-fragment=\"1\"\u003eMitosaya Pals\u003c\/span\u003e at any time. If you apply by the 15th of each month, we will deliver that month.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\u003ch2 class=\"-fs20\"\u003e What's included in mitosaya pals\u003c\/h2\u003e\n\n\u003cp\u003e Product ✓ Distilled spirits (mini bottles)\u003cbr\u003e ✓Non-alcoholic products (blend tea, jam, etc.)\u003cbr\u003e ✓You will receive a total of three items, including original products and fresh produce, once a month.\u003cbr\u003e\u003c\/p\u003e\n\n\u003cp\u003e Benefits: ✓ A coupon will be issued for 10% off purchases at the mitosaya online shop during the application period.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\u003ch2 class=\"-fs20\"\u003e price\u003c\/h2\u003e\n\n\u003cp\u003e Each session costs 5,500 yen (tax included)\u003c\/p\u003e\n\n\u003ch2 class=\"-fs20\"\u003e Delivery\u003c\/h2\u003e\n\n\u003cp\u003e The item will be sent to your designated address around the middle to end of each month. \u003cbr\u003eIf you order by the 15th of each month, we can deliver it that month.\u003cbr\u003e\u003c\/p\u003e\n\n\u003ch2 class=\"-fs20\"\u003e Skip\/Cancel Order\u003c\/h2\u003e\n\n\u003cp\u003e Mid-month\u003cmeta charset=\"utf-8\"\u003e We will ship your order around \u003cspan data-mce-fragment=\"1\"\u003ethe end of the month\u003c\/span\u003e , so if you contact us before the order is shipped, you can skip that month. Your order will be automatically renewed, but you can cancel at any time.\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 pals is an exclusive program limited to 100 members who support the activities of mitosaya. As a member, you'll receive a monthly set of new distilled spirits and non-alcoholic products, as well as original items and seasonal products received directly from producers.\u003c\/p\u003e\n\n\u003cp\u003e You'll also have access to limited edition products made with rare ingredients or experimental methods, exclusively for members.\u003c\/p\u003e\n\n \u003cp\u003eA portion of the membership fee will be allocated to preserving the Mitosaya garden and planting new flora. Join Mitosaya Pals to support the activities of Mitosaya and embrace a life connected with nature. We look forward to having you on board.\u003c\/p\u003e\n\n\u003ch2 class=\"-fs20\"\u003e mitosaya pals includes\u003c\/h2\u003e\n\n\u003cp\u003e ✓Distilled spirits (100ml bottle)\u003cbr\u003e ✓Non-alcoholic products (blended teas, jams, etc.)\u003cbr\u003e ✓Original products and perishables.\u003cbr\u003e In total, you will receive 3 items once a month.\u003c\/p\u003e\n\n\u003ch2 class=\"-fs20\"\u003e Price\u003c\/h2\u003e\n\n\u003cp\u003e 5,500 yen each time (tax included)\u003c\/p\u003e\n\n\u003ch2 class=\"-fs20\"\u003e Delivery\u003c\/h2\u003e\n\n\u003cp\u003e Around the middle to end of each month to the address you specify.\u003c\/p\u003e\n\n\u003ch2 class=\"-fs20\"\u003e Skipping and Cancellation\u003c\/h2\u003e\n\n\u003cp\u003e We will ship around the middle of each month. You may skip that month if you contact us before the shipment. Your subscription will be automatically renewed, but you may cancel at any time.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"mitosaya botanical distillery","offers":[{"title":"Default Title","offer_id":44357292556458,"sku":"SUB_001","price":5500.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/files\/mitosayapals_202605.jpg?v=1780454808"},{"product_id":"eau-148-verveine-citron","title":"148 VERVEINE CITRON ","description":"\u003cdiv class=\"product_description_body -git20\" data-lang=\"ja\"\u003e\n\n\u003cp class=\"-center\"\u003e Sales start from 10:00 on Sunday, April 30th\u003c\/p\u003e\n\n\u003cp\u003e Lemon verbena (verbena) gives off a refreshing lemon-like scent when you lightly touch its leaves. It is also known as the queen of herbs, and is a familiar ingredient in herbal teas because it is fragrant even when dried, but the bursting scent of its essential oils when fresh is something special.\u003c\/p\u003e\n\n \u003cp\u003eWe harvested verbena plants that had grown large and lush after the summer from seedlings in the Kamo River, carefully separated only the leaves, and thoroughly soaked them in low-alcohol rice spirits before distilling them.\u003c\/p\u003e\n\n\u003cp\u003e The pale pink color of the liquid comes from strawberries from Otaki Town that are soaked for just two days just before bottling.\u003c\/p\u003e\n\n\u003cp\u003e A refreshing spirit with a light aroma.\u003c\/p\u003e\n\n\u003ch2\u003e specification\u003c\/h2\u003e\n\n\u003cp\u003e Product: Spirits Ingredients: Lemon verbena (from Chiba Prefecture), strawberries (from Chiba Prefecture), rice spirits Alcohol content: 42%\u003cbr\u003e Capacity: 110ml\/500ml\u003cbr\u003e Artwork: \u003ca href=\"https:\/\/www.samgendel.com\/\" 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\"\u003e 30 April (Sun.) 10:00 - on sale\u003c\/p\u003e\n\n\u003cp\u003e Lemon verbena (verbena vervain) has a refreshing lemon-like aroma when lightly touched.\u003c\/p\u003e\n\n \u003cp\u003eIt is also called the queen of herbs and is a familiar ingredient in herb teas because of its dried fragrance, but the fragrance of its essential oil bursting forth when fresh is something very special.\u003c\/p\u003e\n\n\u003cp\u003e The leaves of the verbena are carefully separated and distilled after a slow maceration in low-grade rice spirit.\u003c\/p\u003e\n\n\u003cp\u003e The light pinkish color of the liquid is due to the strawberries from Ootaki Town, which were soaked for only two days just before bottling.\u003c\/p\u003e\n\n\u003cp\u003e A refreshing spirit with a light aroma.\u003c\/p\u003e\n\n\u003ch2\u003e SPECIFICATIONS\u003c\/h2\u003e\n\n\u003cp\u003e Type: Spirits\u003cbr\u003e Ingredients: Lemon Verbena (Chiba Prefecture), Strawberry (Chiba Prefecture), Rice Spirits\u003cbr\u003e Alcohol content: 42%.\u003cbr\u003e Volume: 110ml\/500ml\u003cbr\u003e Artwork: \u003ca href=\"https:\/\/www.samgendel.com\/\" 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":"110ml","offer_id":44710118129834,"sku":"EAU_148_100","price":1760.0,"currency_code":"JPY","in_stock":false},{"title":"500ml","offer_id":44710118162602,"sku":"EAU_148_500","price":8360.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/files\/eau-148-verveine-citron_img01.jpg?v=1682749751"},{"product_id":"tkt-010-20230521-open-day-ticket","title":"2023\/05\/21 Open Day Ticket ","description":"\u003cdiv data-lang=\"ja\" class=\"product_description_body -git40\"\u003e\n\n\u003cp class=\"-center\"\u003e Sales start from 10:00 on Sunday, April 30th\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\u003e This is an admission ticket to our lively OPEN DAY on Sunday, May 21st, 2023, where we will be welcoming you with many wonderful exhibitors.\u003c\/p\u003e\n\n\u003cp\u003e Take a stroll through mitosaya in early summer, when the plants are vibrant and lush, and enjoy the wide variety of shops, events, and more.\u003cbr\u003e Of course, we will also be offering product tastings and selling new products from mitosaya.\u003cbr data-mce-fragment=\"1\"\u003e\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 will go on sale from 10:00 on Sunday, April 30th.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\u003ch2 class=\"-fs20\"\u003e DATE\u003c\/h2\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"-git20\"\u003e\n\n\u003cp\u003e Sunday, May 21, 2023 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\u003emitosaya (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\u003ch3 class=\"-git20\"\u003e\u003cbr\u003e\u003c\/h3\u003e\n\n\u003ch2 class=\"-fs20\"\u003e Exhibitors \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.instagram.com\/acoustic_asana\/\" target=\"_blank\" data-mce-href=\"https:\/\/www.instagram.com\/acoustic_asana\/\"\u003eAcoustic bread and coffee\u003c\/a\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e・\u003ca href=\"https:\/\/www.instagram.com\/ssaw_biei\/\" target=\"_blank\" data-mce-href=\"https:\/\/www.instagram.com\/ssaw_biei\/\"\u003eSSAW\/BIEI\u003c\/a\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e・\u003ca href=\"https:\/\/www.instagram.com\/kishuann\/\" target=\"_blank\" data-mce-href=\"https:\/\/www.instagram.com\/kishuann\/\"\u003eKishuan\u003c\/a\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e・\u003ca href=\"https:\/\/www.instagram.com\/mercibake\/\" target=\"_blank\" data-mce-href=\"https:\/\/www.instagram.com\/mercibake\/\"\u003eMERCIBAKE\u003c\/a\u003e\n\n\u003c\/li\u003e\n\n \u003cli\u003e・\u003ca href=\"https:\/\/www.instagram.com\/pastificiosugino\/\" target=\"_blank\" data-mce-href=\"https:\/\/www.instagram.com\/pastificiosugino\/\"\u003ePastificio Sugino\u003c\/a\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e・\u003ca href=\"https:\/\/www.instagram.com\/ambessaandco\/\" target=\"_blank\" data-mce-href=\"https:\/\/www.instagram.com\/ambessaandco\/\"\u003eAMBESSA\u0026amp;CO\u003c\/a\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e・\u003ca href=\"https:\/\/www.instagram.com\/naemekamogawa\/\" target=\"_blank\" data-mce-href=\"https:\/\/www.instagram.com\/naemekamogawa\/\"\u003eSeedlings\u003c\/a\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e・\u003ca href=\"https:\/\/www.instagram.com\/can_pany\/\" target=\"_blank\" data-mce-href=\"https:\/\/www.instagram.com\/can_pany\/\"\u003eCAN-PANY\u003c\/a\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e・\u003ca href=\"https:\/\/www.instagram.com\/monachusdistillery\/\" target=\"_blank\" data-mce-href=\"https:\/\/www.instagram.com\/monachusdistillery\/\"\u003eMonachus distillery\u003c\/a\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e・Asao's Honey Shop\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3 class=\"-fs16\"\u003e EVENTS \u0026amp; WORKSHOP\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e・\u003ca href=\"https:\/\/www.instagram.com\/watara_ikebana\/\" target=\"_blank\" data-mce-href=\"https:\/\/www.instagram.com\/watara_ikebana\/\"\u003eTumbler\u0026amp;FLOWERS \/ Toru Watari\u003c\/a\u003e\n\n\u003c\/li\u003e\n\n \u003cli\u003e・\u003ca href=\"https:\/\/boy-inc.com\/\" target=\"_blank\" data-mce-href=\"https:\/\/boy-inc.com\/\"\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・Garden Market\u003c\/li\u003e\n\n\u003cli\u003e・\u003ca href=\"https:\/\/www.instagram.com\/saya.artist\/\" target=\"_blank\" data-mce-href=\"https:\/\/www.instagram.com\/saya.artist\/\"\u003eChildren's shop\u003cbr\u003e\u003cbr\u003e\u003c\/a\u003e *Some events require reservations. Details will be announced on social media later.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3 class=\"-fs16\"\u003e EXHIBITION\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e \u003ca href=\"https:\/\/www.instagram.com\/ateliernigelpeake\/\" target=\"_blank\" data-mce-href=\"https:\/\/www.instagram.com\/ateliernigelpeake\/\"\u003eNigel Peake\u003c\/a\u003e\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\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\" data-mce-href=\"https:\/\/mitosaya.com\/pages\/visit\"\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 30 April (Sun.) 10:00 - 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\n\u003c\/div\u003e\n\n\u003cdiv class=\"-git20\"\u003e\n\n\u003cdiv class=\"-git20\"\u003e\n\n\u003cp\u003e Price: 550 yen (tax included)\u003cbr\u003e\u003cbr\u003e May 21, 2023 (Sun.) This is an admission ticket for the lively OPEN DAY with wonderful vendors.\u003cbr\u003e\u003cbr\u003e Enjoy a variety of stores and events while strolling through mitosaya in early summer when plants are thriving.\u003cbr\u003e Of course, there will also be tastings of mitosaya products and sales of new products.\u003cbr\u003e\u003cbr\u003e Tickets are charged, but you will receive a voucher ticket for the same amount that can be used at the mitosaya store on the day of the event.\u003cbr\u003e \u003cbr\u003eTickets will go on sale on Sunday, April 30 at 10:00.\u003c\/p\u003e\n\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\u003ch2\u003e DATE\u003cbr\u003e\n\n\u003c\/h2\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"-git20\"\u003e\n\n\u003cp\u003e Sunday, May 21, 2023 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 data-mce-fragment=\"1\"\u003e For access to the venue, \u003ca href=\"https:\/\/mitosaya.com\/pages\/visit\" target=\"_blank\" data-mce-href=\"https:\/\/mitosaya.com\/pages\/visit\"\u003eplease click here\u003c\/a\u003e .\u003cbr\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003ch3 class=\"-git20\"\u003e\u003cbr\u003e\u003c\/h3\u003e\n\n\u003ch2 class=\"-fs20\"\u003e Vendors (subject to change and addition)\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.instagram.com\/acoustic_asana\/\" data-mce-href=\"https:\/\/www.instagram.com\/acoustic_asana\/\" target=\"_blank\"\u003eAcoustic bread and coffee\u003c\/a\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e・\u003ca href=\"https:\/\/www.instagram.com\/ssaw_biei\/\" data-mce-href=\"https:\/\/www.instagram.com\/ssaw_biei\/\" target=\"_blank\"\u003eSSAW\/BIEI\u003c\/a\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e・\u003ca href=\"https:\/\/www.instagram.com\/kishuann\/\" data-mce-href=\"https:\/\/www.instagram.com\/kishuann\/\" target=\"_blank\"\u003eKISHUAN\u003c\/a\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e・\u003ca href=\"https:\/\/www.instagram.com\/mercibake\/\" data-mce-href=\"https:\/\/www.instagram.com\/mercibake\/\" target=\"_blank\"\u003eMERCIBAKE\u003c\/a\u003e\n\n\u003c\/li\u003e\n\n \u003cli\u003e・\u003ca href=\"https:\/\/www.instagram.com\/pastificiosugino\/\" data-mce-href=\"https:\/\/www.instagram.com\/pastificiosugino\/\" target=\"_blank\"\u003ePastificio Sugino\u003c\/a\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e・\u003ca href=\"https:\/\/www.instagram.com\/ambessaandco\/\" data-mce-href=\"https:\/\/www.instagram.com\/ambessaandco\/\" target=\"_blank\"\u003eAMBESSA\u0026amp;CO\u003c\/a\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e・\u003ca href=\"https:\/\/www.instagram.com\/naemekamogawa\/\" data-mce-href=\"https:\/\/www.instagram.com\/naemekamogawa\/\" target=\"_blank\"\u003eNaeme\u003c\/a\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e・\u003ca href=\"https:\/\/www.instagram.com\/can_pany\/\" data-mce-href=\"https:\/\/www.instagram.com\/can_pany\/\" target=\"_blank\"\u003eCAN-PANY\u003c\/a\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e・\u003ca href=\"https:\/\/www.instagram.com\/monachusdistillery\/\" data-mce-href=\"https:\/\/www.instagram.com\/monachusdistillery\/\" target=\"_blank\"\u003eMonachus distillery\u003c\/a\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e・Assho-san's Honey Shop\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3 class=\"-fs16\"\u003e EVENTS \u0026amp; WORKSHOP\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e・\u003ca href=\"https:\/\/www.instagram.com\/watara_ikebana\/\" data-mce-href=\"https:\/\/www.instagram.com\/watara_ikebana\/\" target=\"_blank\"\u003eTumbler\u0026amp;FLOWERS \/ Tohru Watarai\u003c\/a\u003e\n\n\u003c\/li\u003e\n\n \u003cli\u003e・\u003ca href=\"https:\/\/boy-inc.com\/\" data-mce-href=\"https:\/\/boy-inc.com\/\" target=\"_blank\"\u003eBOY\u003c\/a\u003e 's Blue Sky Hair Salon\u003c\/li\u003e\n\n\u003cli\u003e・FOREST SAUNA\u003c\/li\u003e\n\n\u003cli\u003e・Garden Market\u003c\/li\u003e\n\n\u003cli\u003e・Kodomo Shop \u003ca href=\"https:\/\/www.instagram.com\/saya.artist\/\" data-mce-href=\"https:\/\/www.instagram.com\/saya.artist\/\" target=\"_blank\"\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/a\u003e More details later.\u003cbr\u003e\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3 class=\"-fs16\"\u003e EXHIBITION\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e \u003ca href=\"https:\/\/www.instagram.com\/ateliernigelpeake\/\" data-mce-href=\"https:\/\/www.instagram.com\/ateliernigelpeake\/\" target=\"_blank\"\u003eNigel Peake\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\" data-mce-href=\"https:\/\/mitosaya.com\/pages\/visit\"\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\u003eChildren 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":44710587695274,"sku":"TKT_010","price":550.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/files\/DSC1535.jpg?v=1682779989"},{"product_id":"tkt-012-20230521-tumbler-flowers","title":"2023\/05\/21 Tumbler \u0026amp; FLOWERS Ikebana Workshop ","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 Thursday, May 11, 2023 ( \u003ca href=\"https:\/\/mitosaya.com\/products\/tkt-010-20230521-open-day-ticket\" class=\"-ul\" data-mce-href=\"https:\/\/mitosaya.com\/products\/tkt-010-20230521-open-day-ticket\"\u003e5\/21 Open Day Ticket\u003c\/a\u003e required)\u003c\/p\u003e\n\n\u003cp\u003e A workshop by Toru Toru from \u003ca href=\"http:\/\/tumblerandflowers.com\/\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eTumbler \u0026amp; FLOWERS\u003c\/a\u003e .\u003c\/p\u003e\n\n \u003cp\u003eTake a stroll through the mitosaya gardens and observe the vibrant variety of plants that can only be found in a former medicinal herb garden, and learn about the plants' reactions to the land.\u003c\/p\u003e\n\n\u003cp\u003e Afterwards, you will have the opportunity to arrange flowers with your own hands using plants from the garden.\u003c\/p\u003e\n\n\u003cp\u003e Through the workshops, we hope that you will be able to learn about the wisdom of our ancestors who, like plants, adapted to the natural environment and its environment, and incorporate this knowledge into your daily life.\u003c\/p\u003e\n\n\u003cp\u003e This time, we have prepared a vase with a 500ml mitosaya bottle and an original label designed for this workshop.\u003c\/p\u003e\n\n\u003cp\u003e Date and Time:\u003cbr\u003e Sunday, May 21, 2023 11:00~, 14:00~ (Time required: 1 hour or more)\u003c\/p\u003e\n\n\u003cp\u003e Number of people accepted:\u003cbr\u003e Approximately 15 people per session\u003c\/p\u003e\n\n\u003cp\u003e Participation fee:\u003cbr\u003e 6,600 yen (tax included) (bottle vase included)\u003c\/p\u003e\n\n\u003cp\u003e You can also participate on the day. \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 Thursday, May 11, 2023 at 20:00.\u003c\/p\u003e\n\n \u003cp\u003e\u003ca href=\"http:\/\/tumblerandflowers.com\/\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eTumbler \u0026amp; FLOWERS\u003c\/a\u003e A workshop by Mr. Toru Watarai.\u003c\/p\u003e\n\n\u003cp\u003e Participants will take a walk around the mitosaya garden and observe the rich variation of plants in the former herb garden and learn how plants react to the land.\u003c\/p\u003e\n\n\u003cp\u003e Afterwards, participants will actually arrange flowers with their own hands using plants in the garden.\u003c\/p\u003e\n\n\u003cp\u003e Through the workshop, participants will experience the wisdom of our ancestors who, like plants, have adapted to the natural climate, and we hope that they will be able to incorporate this wisdom into their daily lives.\u003c\/p\u003e\n\n\u003cp\u003e For this workshop, we will provide a 500ml bottle of mitosaya with a vase with an original label designed for this workshop.\u003c\/p\u003e\n\n\u003cp\u003e Date and time\u003cbr\u003e Sunday, May 21, 2023 from 11:00, 14:00 (about 1 hour each time)\u003c\/p\u003e\n\n\u003cp\u003e Number of accepted applicants\u003cbr\u003e Approx. 15 for each session\u003c\/p\u003e\n\n\u003cp\u003e Participation Fee\u003cbr\u003e 6,600 yen (tax included) (with bottle vase)\u003cbr\u003e Free of charge for elementary school students and younger\u003c\/p\u003e\n\n \u003cp\u003eParticipation on the day of the event is also possible.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"mitosaya botanical distillery","offers":[{"title":"11:00~","offer_id":44765444767914,"sku":"TKT_012_1100","price":6600.0,"currency_code":"JPY","in_stock":true},{"title":"14:00〜","offer_id":44765444800682,"sku":"TKT_012_1400","price":6600.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/files\/tkt-012-20230521-tumbler-flowers_img01.jpg?v=1683765067"},{"product_id":"eau-105-23-mint-tricolor","title":"105 MINT TRICOLOR ","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 25th\u003c\/p\u003e\n\n \u003cp\u003eA spirit made with three refreshing mint varieties: chocolate mint, yerba buena, and orange mint. Among the herbs that Naeme occasionally gives us, mint is special. We carefully select only the leaves and process them fresh without drying them.\u003c\/p\u003e\n\n\u003cp\u003e The Chocolate Mint is slowly aged in stainless steel tanks for a year to bring out its deep flavor.\u003cbr\u003e On the other hand, we mainly use yerba buena and orange mint distilled this winter.\u003cbr\u003e\u003cbr\u003e The mini bottles are made with spirits from three different kinds of mint. This set of three bottles allows you to enjoy a variety of the same mint aromas and flavors. Fresh leaves of each mint are placed in the bottle.\u003c\/p\u003e\n\n \u003cp\u003eThe full bottle is a well-balanced blend of three spirits. Just before bottling, fresh leaves are added to the tank to add a vibrant green color and a slightly sweet aroma.\u003c\/p\u003e\n\n\u003cp\u003e Enjoy the green tricolor and enjoy the unique character of mint.\u003c\/p\u003e\n\n\u003ch2\u003e specification\u003c\/h2\u003e\n\n\u003cp\u003e Product: Spirits Ingredients: Mint (chocolate mint, Yerba Buena, orange mint), rice spirits, water (Kamaishi, Iwate Prefecture)\u003cbr\u003e Alcohol content: 42%\u003cbr\u003e Capacity: 110ml\/500ml\u003cbr\u003e Artwork: \u003ca href=\"https:\/\/www.samgendel.com\/\" 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\"\u003e 25 June (Sun.) 10:00 - on sale\u003c\/p\u003e\n\n \u003cp\u003eThis spirit combines three different types of mints with a refreshing taste. We used Miaome's chocolate mint, yerba buena, and orange mint. Mint is special among the herbs that Miao Mai occasionally shares with us. Only the leaves are carefully selected and processed fresh, not dried.\u003cbr\u003e\u003cbr\u003e The chocolate mint is slowly aged in stainless steel tanks for a year to bring out its deep flavor.\u003cbr\u003e Yerba Buena and orange mint, on the other hand, are mainly distilled this winter.\u003cbr\u003e\u003cbr\u003e The mini-bottles are bottlings of three different mint stand-alone spirits. This set of three bottles offers a variety of aromas and flavors of the same mint. The young mint sinks into the bottle.\u003cbr\u003e\u003cbr\u003e The full bottle is a balanced blend of three mint spirits. The fresh leaves were added to the tank just a few days before bottling, adding a bright green and somewhat sweet aroma.\u003cbr\u003e\u003cbr\u003e Enjoy this green tricolor of mint character.\u003c\/p\u003e\n\n\u003ch2\u003e SPECIFICATIONS\u003c\/h2\u003e\n\n\u003cp\u003e Type: Spirits \u003cbr\u003eIngredients: Mint (Chocolate Mint, Yerba Buena, Orange Mint), Rice Spirits, Water (from Kamaishi, Iwate Prefecture)\u003cbr\u003e Alcohol content: 42%.\u003cbr\u003e Volume: 110ml\/500ml\u003cbr\u003e Artwork: \u003ca href=\"https:\/\/www.samgendel.com\/\" 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 x 3","offer_id":44895239471274,"sku":"EAU_105_23_300","price":6600.0,"currency_code":"JPY","in_stock":true},{"title":"500ml","offer_id":44895239504042,"sku":"EAU_105_23_500","price":8800.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/files\/eau-156-mint-tricolor_img01-2.jpg?v=1687646555"},{"product_id":"eau-158-sumomo-plum","title":"158 SUMOMO PLUM (2023)","description":"\u003cdiv data-lang=\"ja\" class=\"product_description_body -git20\"\u003e This eau-de-vie is made every year from fully ripe plums harvested by ourselves near the fruit line in the Kofu Basin.\u003cbr\u003e The plum trees, planted at an altitude of about 500m on a gentle, windy slope, are about 40 years old. The Oishi Wase variety is similar to Soldam and is characterized by its large fruit. However, when fully ripe, the fruit becomes very soft and unsuitable for transportation, so they are often shipped before they are fully ripe. \u003cbr\u003eAfter the usual shipping has ended, we climb onto a stepladder and pick the remaining plums, large and ripe, so big they look like they might burst, one by one by hand. We harvest about 500 kilograms of plums. The downy skin of the plums is clearly yeast-laden, so we gently crush them and then ferment them with natural yeast.\u003cbr\u003e After a few days of slow movement, vigorous fermentation begins. The smell of ethyl acetate and sulfur appears and disappears mysteriously. After several days of bubbling fermentation, the liquid gradually calms down and the lees floating on the surface begin to sink, a sign that most of the sugar has been consumed. After about three weeks of brewing, it was carefully distilled.\n\u003cp\u003e This time, it was aged in old oak barrels for 10 months, giving it a deep aroma and flavor of pure, rich plum.\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eEau de vie.\u003c\/span\u003e \u003cbr\u003eIn addition, for the full bottle only, dried plums picked this year are placed in the bottle. Please enjoy the fresh fruit flavor.\u003c\/p\u003e\n\n\u003ch2\u003e specification\u003c\/h2\u003e\n\n\u003cp\u003e Product: Brandy Ingredients: Plums (produced in Yamanashi Prefecture)\u003cbr\u003e Alcohol content: 44%\u003cbr\u003e Capacity: 110ml\/500ml\u003cbr\u003e Artwork: \u003ca class=\"ul\" href=\"https:\/\/www.samgendel.com\/\" 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 data-lang=\"en\" class=\"product_description_body -git20\"\u003e\n\n\u003cp\u003eThis annual eau de vie is made from ripe plums grown near the fruit line in the Kofu Basin, which we harvest ourselves.\u003cbr\u003e The trees are planted on a gentle wind-swept slope at an altitude of about 500 meters and are about 40 years old. The Oishi early ripening variety is similar to the Soldam variety and is characterized by its large size, but when fully ripe, it becomes very soft and is not suitable for transportation. \u003cbr\u003eThe large, ripe, and almost ripe fruits left over after the regular shipment are harvested are hand-pulled one by one on a stepladder. About 500 kg of plums are harvested. The hairy epidermis is covered with yeast, which is gently crushed and then brewed with natural yeast.\u003cbr\u003e After a few days of slow movement, vigorous fermentation begins. The ethyl acetate and sulfur smells appear and disappear mysteriously. After several days of bubbling fermentation, it gradually settles down, and when the lees floating on the surface of the liquid begin to sink, it is a sign that the sugar has almost been eaten up. After about three weeks of brewing, it was carefully distilled.\u003c\/p\u003e\n\n\u003cp\u003e This time, it was aged in old oak barrels for 10 months, adding a deep aroma and flavor to this pure and rich plum brandy.\u003cbr\u003e In addition, only the full bottle has dried plums, freshly picked this year, submerged in the bottle. Taste it with fresh fruit flavors.\u003c\/p\u003e\n\n\u003ch2\u003e SPECIFICATIONS\u003c\/h2\u003e\n\n\u003cp\u003e Type: Brandy\u003cbr\u003e Ingredients：Plums (from Yamanashi Prefecture)\u003cbr\u003e Alcohol content: 44%. \u003cbr\u003eVolume: 110ml\/500ml\u003cbr\u003e Artwork: \u003ca class=\"ul\" href=\"https:\/\/www.samgendel.com\/\" 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","offer_id":44965000642730,"sku":"EAU_158_100","price":2420.0,"currency_code":"JPY","in_stock":true},{"title":"500ml","offer_id":44965000675498,"sku":"EAU_158_500","price":10120.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/files\/eau-158-sumomo-plum_img01.jpg?v=1690522902"},{"product_id":"eau-149-bitter-better","title":"149 BITTER BETTER","description":"\u003cdiv class=\"product_description_body -git20\" data-lang=\"ja\"\u003e We recreated the ruby red bittersweet liqueur that you crave when the sun is high in the sky using ingredients we could obtain ourselves. This is mitosaya's bitter and better liqueur. After aging in tanks, we bottled it again, giving it a richer flavor.\n\u003cp\u003e Italian bitter and sweet crimson liqueurs, such as Campari and Aperol, were created in Milan around 1860 and are still loved around the world today. \u003cbr\u003eAlthough the recipe is kept secret, it is a blend of dozens of herbs, flowers, roots, fruits, etc., and some say it contains as many as 60 ingredients.\u003cbr\u003e In recreating this liqueur, I decided to consider the bitterness, aroma, color, and sweetness separately.\u003cbr\u003e For bitterness, we use cascara, which is made from the dried skin and flesh of the coffee berry, hop spirits, ginseng and gentian root, etc. Mugwort adds a subtle aroma along with the intense bitterness.\u003cbr\u003e The distinctive citrus aroma is achieved by using plenty of organically grown citrus peels, such as grapefruit, navel orange peel, and Anseikan peel, giving it a bitter taste and rich flavor. \u003cbr\u003eTo add sweetness, fresh fruits such as quince, mulberries, Yamagata cherries, and wild cherry blossoms are used to add a fruity flavor, and agave sugar adds a refreshing sweetness.\u003cbr\u003e Its distinctive ruby red color gives it a hint as to the ingredients that were used for a reason, rather than for its color: the medicinal madder root, the rose-scented rosehip flower, and cochineal.\u003cbr\u003e Starting with citrus peels, the juice is left to soak for six months before being gently squeezed to finish.\u003cbr\u003e By trying to recreate the ideas and manufacturing methods devised by our predecessors using materials and techniques that we had access to, we were able to rediscover their greatness.\u003cbr\u003e \u003cbr\u003eWith a slightly higher alcohol content and lower sugar content, you can enjoy the fresh, bitter taste of BITTER BETTER on its own, or by adding soda or orange juice for a refreshing drink, or by substituting BITTER BETTER for classic cocktails such as Americanos and Negronis.\u003c\/p\u003e\n\n\u003ch2\u003e specification\u003c\/h2\u003e\n\n\u003cp\u003e Product: Liqueur Ingredients: Rice spirits (domestic), agave sugar, navel orange peel, blood orange peel, lemon peel, hops, wild cherry fruit, cherries, mulberries, coffee cherries, blueberries, black berry branches, gentian, rose hips, mugwort, madder, common rue, cochineal Alcohol content: 30%\u003cbr\u003e Extract content: 11%\u003cbr\u003e Capacity: 110ml\/500ml\u003cbr\u003e Artwork: \u003ca href=\"https:\/\/www.samgendel.com\/\" class=\"ul\" target=\"_blank\"\u003eSam Gendel \/ Marcela Citrinovich\u003c\/a\u003e\u003c\/p\u003e\n\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\u003eThe ruby-red, bittersweet liqueur that we all love to drink in the summer has been reconstructed with ingredients we can get our hands on: mitosaya's BITTER BETTER.\u003c\/p\u003e\n\n\u003cp\u003e The deep red, bitter-sweet liqueur of Italian origin, such as Campari or Aperol, was born in Milan in 1860 and is still loved all over the world today.\u003cbr\u003e The recipe is a secret, but it is said to be a blend of dozens of herbs, flowers, roots, and fruits, with one theory claiming as many as 60 different ingredients.\u003cbr\u003e In recreating this liqueur, we decided to divide it into three categories: bitterness, aroma, color, and sweetness.\u003cbr\u003e For bitterness, we used cascara, which is the dried skin and pulpy parts of fresh coffee berries, hop spirits, ginseng and gentian roots, and nigamogi. The nigamogi adds a subtle aroma along with an intense bitterness. \u003cbr\u003eFor the characteristic citrus aroma, we used a generous amount of organically grown citrus peels, including grapefruit, navel orange peel, and ansei citrus peel. In addition to bitterness, it has a rich flavor.\u003cbr\u003e For sweetness, fresh fruits such as quince, mulberries, Yamagata cherries, and mountain cherry nuts are used to add fruitiness, as well as the refreshing sweetness of agave sugar.\u003cbr\u003e The characteristic ruby-red color is a hint to explore the ingredients, but it is better to think that the red color was used for a reason rather than for the sake of the red color. The ingredients used were root of Akane, which has medicinal properties, Hamanasu flowers, which have the fragrance of rose flowers, and cochineal.\u003cbr\u003e Starting with citrus peels, we slowly steeped them for six months, then gently pressed them to complete the process without dilution. \u003cbr\u003eBy trying to reproduce the ideas and methods developed by our predecessors with the materials and techniques available to us, we were able to learn anew the beauty of the process.\u003cbr\u003e With a slightly higher alcohol content and lower sugar content, it can be enjoyed on the rocks as is, with soda or orange juice for a refreshing drink, or with BITTER BETTER to replace a classic cocktail such as an Americano or Negroni for a fresh, bitter taste.\u003c\/p\u003e\n\n\u003ch2\u003e SPECIFICATIONS\u003c\/h2\u003e\n\n\u003cp\u003e Type: Liqueur\u003cbr\u003e Ingredients: Rice spirits (domestic), agave sugar, navel orange peel, blood orange peel, lemon peel, hops, wild cherry fruit, cherries, mulberries, coffee cherries, blueberries, black letter branches, gentian, hamanas, mugwort, western madder, henruda, cochineal\u003cbr\u003e Alcohol content: 30%.\u003cbr\u003e Extract Content: 11%.\u003cbr\u003e Volume: 110ml\/500ml\u003cbr\u003e Artwork: \u003ca href=\"https:\/\/www.samgendel.com\/\" 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","offer_id":44965000773802,"sku":"EAU_149_100","price":1760.0,"currency_code":"JPY","in_stock":false},{"title":"500ml","offer_id":44965000806570,"sku":"EAU_149_500","price":7260.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/files\/eau-149-bitter-better_img01_f91d6d85-1c63-4677-b423-9d3babb4ed85.jpg?v=1740527382"},{"product_id":"eau-157-dear-deer","title":"157 DEAR DEER","description":"\u003cdiv class=\"product_description_body -git20\" data-lang=\"ja\"\u003e A collaboration with leather brand, \u003ca href=\"https:\/\/henderscheme.com\" class=\"ul\" rel=\"noopener noreferrer\" target=\"_blank\"\u003eHender Scheme\u003c\/a\u003e .\n\u003cp\u003e Hender Scheme and mitosaya continued to search for leather that was safe to put in one's mouth, and finally found deerskin. This rawhide is made by removing all impurities by hand without using tannins or chemicals used in the normal tanning process.\u003c\/p\u003e\n\n\u003cp\u003e This product is made from deerskin, said to be the first material ever worn by humans, and the spicy spirits of Japanese pepper, a vine that grows bright red berries in the winter mountains, and is aged in oak barrels.\u003c\/p\u003e\n\n \u003cp\u003eA combination of the gentle wildness of hay and the refreshing kick of Japanese pepper. You can enjoy this unexpected combination of mountain ingredients in your glass.\u003c\/p\u003e\n\n\u003cp\u003e Comes with a Hender Scheme leather label and specially designed bottle bag.\u003c\/p\u003e\n\n\u003ch2\u003e specification\u003c\/h2\u003e\n\n\u003cp\u003e Product: Spirits Ingredients: Deerskin, bagasse vine, rice spirits (domestic)\u003cbr\u003e Alcohol content: 44%\u003cbr\u003e Capacity: 110ml\/500ml\u003c\/p\u003e\n\n\u003cmeta charset=\"UTF-8\"\u003e\n\n\u003cp\u003e \u003cspan\u003eBottle bag\u003c\/span\u003e \u003cspan\u003ematerial: \u003cspan\u003eCowhide\u003c\/span\u003e\u003c\/span\u003e (Made in Japan)\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\u003eCollaboration with leather brand \u003ca href=\"https:\/\/henderscheme.com\" class=\"ul\" rel=\"noopener noreferrer\" target=\"_blank\"\u003eHender Scheme\u003c\/a\u003e .\u003c\/p\u003e\n\n \u003cp\u003eHender Scheme and mitosaya have been searching for a leather that is safe to put in the mouth. The raw skin is made by manually removing all impurities from the deer skin without using tannin or chemicals that are normally used in the tanning process.\u003c\/p\u003e\n\n\u003cp\u003e Deerskin, which is said to have been worn for the first time by mankind, and the spicy spirit of Japanese pepper and foutoukazura, a vine that produces bright red berries in the mountains in winter, are aged in oak barrels.\u003c\/p\u003e\n\n\u003cp\u003e The combination of the mild wildness of the hay and the refreshing pungency of the Japanese pepper. You can enjoy this unexpected combination of ingredients from the mountains in a glass.\u003c\/p\u003e\n\n\u003cp\u003e Comes with a leather label by Hender Scheme and a special bottle bag.\u003c\/p\u003e\n\n\u003ch2\u003e SPECIFICATIONS\u003c\/h2\u003e\n\n\u003cp\u003e Type: Spirits\u003cbr\u003e Ingredients：Deer skin, foutoumous cedar, rice spirits (domestic)\u003cbr\u003e Alcohol content: 44%\u003cbr\u003e Volume: 110ml\/500ml\u003cbr\u003e\u003cbr\u003e Bottle bag\u003cbr\u003e Material: Cow Leather\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":45013909700778,"sku":"EAU_157_100","price":9900.0,"currency_code":"JPY","in_stock":true},{"title":"500ml","offer_id":45013909733546,"sku":"EAU_157_500","price":19800.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/files\/DSC09487-EDIT.jpg?v=1692579788"},{"product_id":"eau-161-isumi-hosui-pear","title":"161 ISUMI HOSUI PEAR ","description":"\u003cdiv data-lang=\"ja\" class=\"product_description_body -git20\"\u003e\n\n\u003cp class=\"-center\"\u003e Sales start from 10:00 on Sunday, August 27th\u003c\/p\u003e\n\n\u003cp\u003e This pear eau de toilette is made from Hosui pears from the Misaki region of Isumi city, brewed in Yoshino cedar barrels and aged in old oak barrels.\u003cbr\u003e Pear cultivation in Misaki Town, Izumi City, is thriving due to its warm climate and fertile soil, which is close to the sea. The pears are grown without bags, so they are bathed in the summer sunlight to the fullest, giving them a juicy taste and high sugar content.\u003cbr\u003e Young farmers gather in the morning, collect the harvest in containers, and bring it in the evening. The amount is 2.2 tons. When it is put into a wooden barrel, vigorous fermentation begins with a refreshing cedar aroma. After fermenting for three weeks, it is carefully distilled in several batches.\u003c\/p\u003e\n\n \u003cp\u003eIt is aged in old oak barrels that were used for aging whiskey in the Chichibu area, giving it a sweet, aged flavor. It has a distinctive balance of the fresh, fruity flavor of the cedar barrels and the aroma of the aging process.\u003cbr\u003e Enjoy the refined and elegant taste typical of Japanese pears in a tulip-shaped glass.\u003c\/p\u003e\n\n\u003ch2\u003e specification\u003c\/h2\u003e\n\n\u003cp\u003e Product: Brandy Ingredients: Pears (Hosui, Isumi City, Chiba Prefecture)\u003cbr\u003e Alcohol content: 44%\u003cbr\u003e Capacity: 110ml\/500ml\u003cbr\u003e Artwork: \u003ca class=\"ul\" href=\"https:\/\/www.samgendel.com\/\" 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 data-lang=\"en\" class=\"product_description_body -git20\"\u003e\n\n\u003cp class=\"-center\"\u003e 27 August (Sun.) 10:00 - on sale\u003c\/p\u003e\n\n\u003cp\u003e This pear eau de vie is made from Hosui pears from the Misaki area of Isumi City and aged in old oak barrels in a wooden barrel made of Yoshino cedar.\u003c\/p\u003e\n\n \u003cp\u003ePears in Misaki-cho, Isumi City, where pear cultivation flourishes due to the mild climate and rich soil near the sea, are grown without bags, so they are exposed to the full summer sunlight and have a fresh flavor and high sugar content. Young farmers gather together, gather the harvest in the morning into containers, and bring them in in the evening. The amount of harvest is over 2.2 tons. Prayerfully placed in wooden vats, it was fermented for\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e3 weeks\u003c\/span\u003e and then distilled in 20 batches.\u003c\/p\u003e\n\n\u003cp\u003e It is aged in old oak barrels that were used to mature whiskey in the Chichibu area, adding a sweet, mature taste. The fresh, fruity flavor of the cedar vats is balanced by the interwoven aroma of the aging process.\u003c\/p\u003e\n\n\u003cp\u003e Please savor the neat and elegant taste typical of Japanese pear in a large glass.\u003c\/p\u003e\n\n\u003ch2\u003e SPECIFICATIONS\u003c\/h2\u003e\n\n\u003cp\u003e Type: Brandy\u003cbr\u003e Ingredients：Pear (Hosui, grown in Isumi City, Chiba Prefecture)\u003cbr\u003e Alcohol content: 44%\u003cbr\u003e Volume: 110ml\/500ml \u003cbr\u003eArtwork: \u003ca class=\"ul\" href=\"https:\/\/www.samgendel.com\/\" 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","offer_id":45034456875178,"sku":"EAU_161_100","price":2420.0,"currency_code":"JPY","in_stock":false},{"title":"500ml","offer_id":45034456907946,"sku":"EAU_161_500","price":9680.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/files\/eau-161-isumi-hosui-pear_img01.jpg?v=1693017187"},{"product_id":"eau-076-23-fig-cask","title":"076 FIG CASK ","description":"\u003cdiv class=\"product_description_body -git20\" data-lang=\"ja\"\u003e\n\n\u003cp class=\"-center\"\u003e Sales start from 10:00 on Sunday, August 27th\u003c\/p\u003e\n\n\u003cp\u003e Since starting mitosaya, we have been making fig brandy every year from Kawajima Town, Saitama Prefecture.\u003cbr\u003e At the beginning of August, we went to pick up the large Masui Dauphins prepared by the Kawajima Town Fig Producers' Association and started preparing them right away. The 1 ton of figs, delivered in several batches, were perfectly ripe, with the highest sugar content and aroma, and were soft enough to be easily crushed by hand. The surface was slightly moist, and vigorous fermentation began immediately.\u003c\/p\u003e\n\n\u003cp\u003e 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\u003eIt was aged for 10 months in the same oak barrels that were used to age FIG CASK last year.\u003cbr\u003e The sweetness of the wooden barrel is softly combined with the green flavor of the figs.\u003cbr\u003e\u003cbr\u003e Enjoy it as an aperitif or after-dinner drink, or as an accompaniment to adult conversation.\u003c\/p\u003e\n\n\u003ch2\u003e specification\u003c\/h2\u003e\n\n\u003cp\u003e Product: Brandy Ingredients: Figs (from Saitama Prefecture)\u003cbr\u003e Alcohol content: 44%\u003cbr\u003e Capacity: 110ml\/500ml\u003cbr\u003e Artwork: \u003ca href=\"https:\/\/www.samgendel.com\/\" 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\"\u003e 27 August (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\u003eAt the beginning of August, we go to pick up the large Masui Dauphins prepared by the Kawashima-machi Fig Growers Association and prepare them immediately. 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.\u003c\/p\u003e\n\n\u003cp\u003e It takes about one month from 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 The wine is aged for 10 months in oak barrels, which were also used to age FIG CASK last year.\u003cbr\u003e The sweetness of the wooden barrels is softly combined with the unique greenness of figs.\u003cbr\u003e Enjoy it slowly as an aperitif, after-dinner drink, or as an accompaniment to conversation.\u003c\/p\u003e\n\n\u003ch2\u003e SPECIFICATIONS\u003c\/h2\u003e\n\n\u003cp\u003e Type: Brandy\u003cbr\u003e Ingredients: figs (Satimata prefecture)\u003cbr\u003e Alcohol content: 44%\u003cbr\u003e Volume: 110ml\/500ml \u003cbr\u003eArtwork: \u003ca href=\"https:\/\/www.samgendel.com\/\" 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":"110ml","offer_id":45034456940714,"sku":"EAU_076_23_100","price":2750.0,"currency_code":"JPY","in_stock":false},{"title":"500ml","offer_id":45034456973482,"sku":"EAU_076_23_500","price":11000.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/files\/eau-076-23-fig-cask_img01.jpg?v=1693017209"},{"product_id":"2023-10-22-open-day-ticket","title":"2023\/10\/22 Open Day: Admission Ticket ","description":"\u003cdiv data-lang=\"ja\" class=\"product_description_body -git40\"\u003e\n\n\u003cp class=\"-center\"\u003e Sales start from 10:00 on Sunday, October 1st\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\u003e This is an admission ticket to our lively OPEN DAY on Sunday, October 22nd, 2023, where we will be welcoming you with many wonderful exhibitors.\u003c\/p\u003e\n\n\u003cp\u003e Stroll through mitosaya, where autumn fruit is everywhere, and enjoy the wide variety of shops, events, and more.\u003cbr\u003e Of course, we will also be offering product tastings and selling new products from mitosaya.\u003c\/p\u003e\n\n\u003cp\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 will go on sale from 10:00 on Sunday, October 1st.\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, October 22, 2023 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\u003ePlease see \u003ca href=\"https:\/\/mitosaya.com\/pages\/visit\" class=\"-ul\" target=\"_blank\" rel=\"noopener noreferrer\"\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 Exhibitors \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.instagram.com\/noraisinsandwich\/\"\u003e(NO)RAISIN SANDWICH\u003c\/a\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e・\u003ca href=\"https:\/\/www.instagram.com\/andagyoza\/\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eAnata Gyoza\u003c\/a\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp\u003e・\u003ca href=\"https:\/\/instagram.com\/hibino_okashi?igshid=MzRlODBiNWFlZA==\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eHibino Sweets\u003c\/a\u003e \u0026amp; \u003ca href=\"https:\/\/instagram.com\/hibino_chuuka\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eDaily Chinese Restaurant\u003c\/a\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e・\u003ca href=\"https:\/\/coen-m.com\/?category_id=62425a8a9a70625b5de910a9\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eAgroforestry Syrup\u003c\/a\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e・\u003ca href=\"https:\/\/www.instagram.com\/acoustic_asana\/\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eAcoustic bread and coffee\u003c\/a\u003e\n\n\u003c\/li\u003e\n\n \u003cli\u003e・\u003ca href=\"https:\/\/www.instagram.com\/ambessaandco\/\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eAMBESSA\u0026amp;CO\u003c\/a\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e・\u003ca href=\"https:\/\/www.instagram.com\/naemekamogawa\/\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eSeedlings\u003c\/a\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e・\u003ca href=\"https:\/\/www.instagram.com\/can_pany\/\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eCAN-PANY\u003c\/a\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e・Asao's Honey Shop\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3 class=\"-fs16\"\u003e SHOP \u0026amp; EXHIBITION\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e・\u003ca href=\"https:\/\/www.instagram.com\/peterivy.flowlab\/\"\u003ePeter Ivy\u003c\/a\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e・\u003ca href=\"https:\/\/www.instagram.com\/bookbus_by_valuebooks\/\"\u003eBOOKBUS by VALUEBOOKS\u003c\/a\u003e\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3 class=\"-fs16\"\u003e EVENTS \u0026amp; WORKSHOP\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\u003c\/li\u003e\n\n\u003cli\u003e・FOREST SAUNA\u003c\/li\u003e\n\n\u003cli\u003e・Garden Market\u003c\/li\u003e\n\n\u003cli\u003e・\u003ca href=\"https:\/\/www.instagram.com\/saya.artist\/\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eChildren's shop stamp rally\u003c\/a\u003e\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp\u003e *Some events require reservations. Details will be announced on social media later.\u003c\/p\u003e\n\n\u003ch3 class=\"-fs16\"\u003e EXHIBITION\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e・\u003ca href=\"https:\/\/www.instagram.com\/blumenhausmagazine\/\"\u003eBlumenhaus\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 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\" rel=\"noopener noreferrer\"\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 1 October (Sun.) 10:00 - on sale\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 Day2 \/ Admission ticket\u003cbr\u003e Price: 550 yen (tax included)\u003c\/p\u003e\n\n\u003cp\u003e October 22, 2023 (Sun.) This is an admission ticket for the lively OPEN DAY with wonderful vendors.\u003c\/p\u003e\n\n\u003cp\u003e Enjoy the variety of stores and events while strolling through mitosaya, where autumn is in full bloom. \u003cbr\u003eOf course, there will also be tastings of mitosaya products and sales of new products.\u003c\/p\u003e Tickets are charged, but you will receive a voucher ticket for the same amount to be used at the mitosaya store on the day of the event.\u003cp\u003e Tickets will go on sale on Sunday, October 1 at 10:00.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"-git20\"\u003e\n\n\u003ch2\u003e DATE\u003c\/h2\u003e\n\n\u003cp\u003e Sunday, October 22, 2023 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\u003e For access to the venue, \u003ca href=\"https:\/\/mitosaya.com\/pages\/visit\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eplease click here\u003c\/a\u003e .\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"-git20\"\u003e\n\n\u003ch2 class=\"-fs20\"\u003e Vendors (subject to change and addition)\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.instagram.com\/noraisinsandwich\/\"\u003e(NO)RAISIN SANDWICH\u003c\/a\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e・\u003ca href=\"https:\/\/www.instagram.com\/andagyoza\/\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eAnda Gyoza\u003c\/a\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e・\u003ca href=\"https:\/\/coen-m.com\/?category_id=62425a8a9a70625b5de910a9\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eAgroforestry Srup\u003c\/a\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e・\u003ca href=\"https:\/\/www.instagram.com\/acoustic_asana\/\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eAcoustic bread and coffee\u003c\/a\u003e\n\n\u003c\/li\u003e\n\n \u003cli\u003e・\u003ca href=\"https:\/\/www.instagram.com\/ambessaandco\/\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eAMBESSA\u0026amp;CO\u003c\/a\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e・\u003ca href=\"https:\/\/www.instagram.com\/naemekamogawa\/\" target=\"_blank\" rel=\"noopener noreferrer\"\u003enaeme\u003c\/a\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e・\u003ca href=\"https:\/\/www.instagram.com\/can_pany\/\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eCAN-PANY\u003c\/a\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e・Aso-san's Honey shop\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3 class=\"-fs16\"\u003e SHOP \u0026amp; EXHIBITION\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e・\u003ca href=\"https:\/\/www.instagram.com\/peterivy.flowlab\/\"\u003ePeter Ivy\u003c\/a\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e・\u003ca href=\"https:\/\/www.instagram.com\/bookbus_by_valuebooks\/\"\u003eBOOKBUS by VALUEBOOKS\u003c\/a\u003e\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3 class=\"-fs16\"\u003e EVENTS \u0026amp; WORKSHOP\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e・FOREST SAUNA\u003c\/li\u003e\n\n\u003cli\u003e・Garden Market\u003c\/li\u003e\n\n\u003cli\u003e・\u003ca href=\"https:\/\/www.instagram.com\/saya.artist\/\" target=\"_blank\" rel=\"noopener noreferrer\"\u003e\nChildren's Shop Stamp Rally\u003c\/a\u003e\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3 class=\"-fs16\"\u003e EXHIBITION\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e・\u003ca href=\"https:\/\/www.instagram.com\/blumenhausmagazine\/\"\u003eBlumenhaus\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\u003ePlease 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\" rel=\"noopener noreferrer\"\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":45107142721706,"sku":"TKT_014","price":550.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/files\/DSC0599_e52e9725-b23d-450f-a92c-cc2dd815a52a.jpg?v=1695989980"},{"product_id":"eau-163-koshu-reserve","title":"163 KOSHU RESERVE ","description":"\u003cdiv class=\"product_description_body -git20\" data-lang=\"ja\"\u003e\n\n\u003cp class=\"-center\"\u003e Sales start from 10:00 on Sunday, October 22nd\u003c\/p\u003e\n\n \u003cp\u003eEvery year, I visit Hosaka-cho, Nirasaki City, Yamanashi Prefecture to harvest grapes. This is a famous grape-producing region, with a series of vineyards on gently sloping land at the foot of Mt. Kayagatake, where the sun shines for long periods of time. The Koshu grapes, which are lovingly grown, have a beautiful purplish pink color. We load 300 kilograms of jewels onto the Mitosaya, bring them back the same day, and the following day we remove the stems by hand. The grapes are left uncrushed until fermentation begins. When fermentation begins, the juice that has been crushed by its own weight is removed from the bottom of the tank and poured on top. Following the advice of Harada of Shigei Brewery, the grapes are fermented using an orange wine-like technique, then crushed and pressed by hand.\u003c\/p\u003e\n\n\u003cp\u003e Once fermentation is complete, the liquid is distilled, producing approximately 40 liters of liquid with a strong aroma.\u003c\/p\u003e\n\n \u003cp\u003eWhen it is taken out after 10 months of aging in oak barrels, it has transformed into a pale liquid with a soft fragrance. It still retains the freshness of Koshu, giving it a perfect balance. You can enjoy the unique aging experience of mitosaya.\u003c\/p\u003e\n\n\u003cp\u003e Pour into a glass and first enjoy the aroma, then take a sip and enjoy the sweetness of the fruit and the warmth of the alcohol.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\u003ch2\u003e specification\u003c\/h2\u003e\n\n\u003cp\u003e Product: Brandy Ingredients: Grapes (Yamanashi Prefecture)\u003cbr\u003e Alcohol content: 44%\u003cbr\u003e Capacity: 110ml\/500ml\u003cbr\u003e Artwork: \u003ca href=\"https:\/\/www.samgendel.com\/\" 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\"\u003e 22 October (Sun.) 10:00 - on sale\u003c\/p\u003e\n\n \u003cp\u003eHosaka-cho, Nirasaki City, Yamanashi Prefecture, where we visit every year to harvest grapes. The town is famous for its vineyards, which are spread out on a gently sloping site where the sun shines for a long time at the foot of Chigatake Mountains. The grapes are hand-raised to produce beautiful purplish-pink Koshu grapes. 300 kilograms of these gems are loaded onto the mitosaya, brought home that day, and destemmed by hand the following day. The berries are not crushed until fermentation begins. Once fermentation begins, the juice, crushed under its own weight, is drained from the bottom of the tank and poured over the top. Under the advice of Mr. Harada of Shigei Brewery, the berries are crushed after brewing using an orange wine-like method, and then pressed by hand.\u003c\/p\u003e\n\n \u003cp\u003eWhen fermentation is completely finished, it is distilled. About 40 liters of liquid with an intense aroma emerges. When it is removed after 10 months of aging in oak barrels, it is transformed into a liquid with a light color and soft aroma. The balance of the freshness of the Koshu grape is still there, allowing you to enjoy the matured experience in the MITOSAYA way.\u003c\/p\u003e\n\n\u003cp\u003e Pour it into a glass and enjoy the aroma first, then sip it to fully appreciate the sweetness derived from the fruit and the warmth of the alcohol.\u003c\/p\u003e\n\n\u003ch2\u003e SPECIFICATIONS\u003c\/h2\u003e\n\n\u003cp\u003e Type: Brandy\u003cbr\u003e Ingredients: Grapes (Yamanashi Prefecture)\u003cbr\u003e Alcohol content: 44%\u003cbr\u003e Volume: 110ml\/500ml\u003cbr\u003e Artwork: \u003ca href=\"https:\/\/www.samgendel.com\/\" 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","offer_id":45153052459178,"sku":"EAU_163_100","price":2750.0,"currency_code":"JPY","in_stock":true},{"title":"500ml","offer_id":45153052491946,"sku":"EAU_163_500","price":11000.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/files\/eau-163-koshu-reserve_img01.jpg?v=1697775281"},{"product_id":"eau-164-bailey-a-compose","title":"164 BAILEY A COMPOSE ","description":"\u003cdiv data-lang=\"ja\" class=\"product_description_body -git20\"\u003e\n\n\u003cp class=\"-center\"\u003e Sales start from 10:00 on Sunday, October 22nd\u003c\/p\u003e\n\n \u003cp\u003eEvery year, I visit Hosaka-cho, Nirasaki City, Yamanashi Prefecture to harvest grapes. This is a famous grape-producing region with a series of vineyards on a gentle, sun-drenched site at the foot of Mt. Kayagatake. We have combined eau-de-vie and grappa made from Muscat Bailey A, a Japanese red wine variety, harvested here over a three-year period from 2020 to 2022.\u003c\/p\u003e\n\n\u003cp\u003e In 2020 and 2021, the wine was made by fermenting and distilling the grapes themselves. In 2022, the wine was made by re-fermenting and distilling the vinaccia (pomace) pressed by Shigei Brewery. Although only a small amount of each was used, by combining them, a new charm was created with a soft sweetness and a gorgeous aroma.\u003c\/p\u003e\n\n\u003cp\u003e To ensure a purer flavor, each whisky is aged for about 1 to 2 years in a glass flask without being aged in a barrel.\u003c\/p\u003e\n\n \u003cp\u003eOrujo in Spain, Rakia in Greece, and of course Grappa and Marc. Berry A will deliver new music to distilled spirits made from grapes and vinaccia that are drunk all over the world.\u003cbr\u003e\u003cbr\u003e specification\u003c\/p\u003e\n\n\u003cp\u003e Product: Brandy Ingredients: Grapes (Yamanashi Prefecture)\u003cbr\u003e Alcohol content: 44%\u003cbr\u003e Capacity: 110ml\/500ml\u003cbr\u003e Artwork: \u003ca class=\"ul\" href=\"https:\/\/www.samgendel.com\/\" 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 data-lang=\"en\" class=\"product_description_body -git20\"\u003e\n\n\u003cp class=\"-center\"\u003e 22 October (Sun.) 10:00 - on sale\u003c\/p\u003e\n\n \u003cp\u003eHosaka-cho, Nirasaki City, Yamanashi Prefecture, where we visit every year to harvest grapes. years from 2020 to 22.\u003c\/p\u003e\n\n\u003cp\u003e In 2020 and 21, we handled and distilled the grapes ourselves; in 2022, we re-fermented and distilled the vinaccia (squeezed lees) from the Shigei vinification. Although each is only a small amount, the combination of the two has created a new with charm a combination of soft sweetness and gorgeous aroma.\u003c\/p\u003e\n\n\u003cp\u003e In order to ensure the purity of the flavor, each is aged in glass flasks for one to two years without aging in barrels.\u003c\/p\u003e\n\n \u003cp\u003eOrujo in Spain, rakia in Greece, and of course, grappa and marl. It is our desire to bring a new song to spirits made from grapes and vinaccia, which are drunk all over the world.\u003c\/p\u003e\n\n\u003ch2\u003e SPECIFICATIONS\u003c\/h2\u003e\n\n\u003cp\u003e Type: Brandy\u003cbr\u003e Ingredients: Grapes (Yamanashi Prefecture)\u003cbr\u003e Alcohol content: 44%\u003cbr\u003e Volume: 110ml\/500ml\u003cbr\u003e Artwork: \u003ca class=\"ul\" href=\"https:\/\/www.samgendel.com\/\" 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","offer_id":45153052557482,"sku":"EAU_164_100","price":2750.0,"currency_code":"JPY","in_stock":true},{"title":"500ml","offer_id":45153052590250,"sku":"EAU_164_500","price":11000.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/files\/eau-164-bailey-a-compose_img01.jpg?v=1697775320"},{"product_id":"bks-008-blumenhaus-issue-4","title":"Blumenhaus issue 4 ","description":"\u003cdiv class=\"product_description_body -git20\" data-lang=\"ja\"\u003e\n\n\u003cp\u003e \u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\u003ca href=\"https:\/\/www.blumenhaus-magazine.com\/shop\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eBlumenhaus\u003c\/a\u003e is a French magazine that bills itself as an Art \u0026amp; Botanical Review.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eOur team of professional botanical editors and journalists explores a romantic approach to botany through 196 pages of photographs, portfolios, words and illustrations.\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\u003cbr\u003e\u003c\/span\u003e \u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eIn this issue, which is Issue 4,\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\u003cbr\u003e\u003c\/span\u003e \u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e- Ancient History - Flowers and Their Meanings\u003cbr\u003e\u003c\/span\u003e \u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e- The Modern Garden Cottage Revolution\u003c\/span\u003e \u003cbr\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e- Horticulture - Fashion and the History of Flowers\u003cbr\u003e\u003c\/span\u003e \u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e- The classical origins of garden leisure and philosophy\u003cbr\u003e\u003c\/span\u003e \u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e- The neighbor who delivered flowers every Friday\u003cbr\u003e\u003c\/span\u003e \u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e- Growing in Fabric: 19th Century Botanical Quilts\u003cbr\u003e\u003c\/span\u003e \u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e- Girls from the Prairie: The Endurance of Pastoral Romanticism\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eWe will cover topics such as:\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eAdditionally, the end of the issue will feature a 12-page photo session entitled \"Hikari in Wonderland,\" featuring actress Hikari Mitsushima dancing at mitosaya.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003eThe \"Meeting with...\" series of interviews with people that Blumenhaus is paying attention to is also packed with information.\u003cbr\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e-Sean\u003c\/span\u003e \u003ca href=\"https:\/\/seanapritchard.com\/\" data-mce-href=\"https:\/\/seanapritchard.com\/\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eAnthony \u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003ePritchard\u003c\/span\u003e\u003c\/span\u003e\u003c\/a\u003e (Garden Designer)\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\u003cbr\u003e\u003c\/span\u003e \u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e-Ellen\u003c\/span\u003e \u003ca href=\"https:\/\/www.ellenmerchant.co.uk\/\" data-mce-href=\"https:\/\/www.ellenmerchant.co.uk\/\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eMerchant\u003c\/span\u003e\u003c\/a\u003e \u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e(Artist)\u003c\/span\u003e \u003cbr\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e- Jack Lewis,\u003c\/span\u003e \u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eFounder of\u003c\/span\u003e \u003ca href=\"https:\/\/sowvital.com\/\" data-mce-href=\"https:\/\/sowvital.com\/\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eSowvital\u003c\/span\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\u003cbr\u003e\u003c\/span\u003e \u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e- Guillaume Campredon (Artist)\u003cbr\u003e\u003c\/span\u003e \u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e-Carolina\u003c\/span\u003e \u003ca href=\"https:\/\/www.karolinamerska.com\/\" data-mce-href=\"https:\/\/www.karolinamerska.com\/\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eMerschka\u003c\/span\u003e\u003c\/a\u003e \u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e(Founder of Volka)\u003cbr\u003e\u003c\/span\u003e \u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e- Les Nereides\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eWe will cover topics such as:\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e Additionally, in collaboration with Sowvital, we will be giving away an A3 poster of \"How to care for and show love to your indoor plants\" by Leslie David, as well as a sticker sheet to decorate your favourite plant pot.\u003c\/p\u003e\n\n\u003ch2\u003e specification\u003c\/h2\u003e\n\n\u003cp\u003e \u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e196 pages \/ Size: 25 x 34 cm\u003c\/span\u003e\u003cbr\u003e Publisher: Blumenhaus \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\u003e\u003ca href=\"https:\/\/www.blumenhaus-magazine.com\/shop\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eBlumenhaus\u003c\/a\u003e is a French magazine that advocates Art \u0026amp; Botanical Review.\u003cbr\u003e\u003cbr\u003e A team of professional editors and journalists specializing in botany explore botany with a romantic approach through 196 pages of photos, portfolios, words, and illustrations.\u003cbr\u003e\u003cbr\u003e In this issue, issue 4,\u003cbr\u003e - Ancient History - Flowers and Their Meanings\u003cbr\u003e - The Modern Garden Cottage Revolution \u003cbr\u003e- Horticulture - Fashion and the History of Flowers\u003cbr\u003e - Classical Origins of Garden Leisure and Philosophy\u003cbr\u003e - The neighbor who delivered flowers every Friday\u003cbr\u003e - Growing with Cloth: Botanical Quilts of the 19th Century\u003cbr\u003e - Girls of the Prairie Endurance of Pastoral Romanticism\u003cbr\u003e\u003cbr\u003e The exhibition will feature such topics as the following.\u003cbr\u003e\u003cbr\u003e A 12-page photo session, \"Hikari in Wonderland,\" featuring actress Hikari Mitsushima dancing around mitosaya, will also be included at the end of the book.\u003cbr\u003e\u003cbr\u003e The \"Meeting with...\" section, which features interviews with Blumenhaus's favorite people, will also be included. In the future,\u003cbr\u003e\u003cbr\u003e - Sean Anthony Pritchard, garden designer\u003cbr\u003e - Ellen Merchant, artist\u003cbr\u003e - Jack Lewis, founder of Sowvital\u003cbr\u003e - Guillaume Campredon, artist\u003cbr\u003e - Karolina Merschka, founder of Folka\u003cbr\u003e - Les Nereids.\u003cbr\u003e\u003cbr\u003e and others will be featured.\u003cbr\u003e\u003cbr\u003e In collaboration with Sowvital, we will also be giving away an A3 poster on \"How to Care for and Love Your Indoor Houseplants\" by Leslie David and a sticker sheet to decorate your favorite flowerpots.\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\n \u003ch2\u003eSPECIFICATIONS\u003c\/h2\u003e\n\n\u003cp\u003e\u003cbr\u003e\u003cbr\u003e 196 pages \/ Size: 25 x 34 cm\u003cbr\u003e Published by Blumenhaus\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"mitosaya botanical distillery","offers":[{"title":"Default Title","offer_id":45204611596458,"sku":null,"price":7700.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/files\/DSC00440_db891a9d-ede6-4d4e-bcb9-a597fe299443.jpg?v=1700007580"},{"product_id":"eau-066-23-juvenile-calva","title":"066 JUVENILE CALVA ","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\u003e Various varieties of apples, mainly Fuji apples, grown naturally in orchards in Nagano, Gunma, Yamagata, Akita, and Aomori. 2,100 kilograms of apples arrived in December 2021, crushed by hand, and slowly brewed in mitosaya's signature wooden barrels. 15 batches were distilled over a week from the beginning of the year. The wine was then aged in oak barrels. The wine was aged for about a year to achieve a balance between the barrel aroma and fruit flavor.\u003c\/p\u003e\n\n\u003cp\u003e This apple brandy has a fresh aroma and soft flavor typical of Japanese apples, which is different from the depth of Calvados that has been aged for many years.\u003cbr\u003e Keep it by your side and enjoy it slowly while you relax after your meal.\u003c\/p\u003e\n\n\u003ch2\u003e specification\u003c\/h2\u003e\n\n\u003cp\u003e Product: Brandy Ingredients: Apples (Fuji, Tohoku No. 7, Red Delicious, etc.) (Domestic)\u003cbr\u003e Alcohol content: 48%\u003cbr\u003e Capacity: 110ml\/500ml \u003cbr\u003eArtwork: \u003ca href=\"https:\/\/www.samgendel.com\/\" 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\"\u003e 17 December (Sun.) 10:00 - on sale\u003c\/p\u003e\n\n\u003cp\u003e Various varieties of apples, mostly naturally grown Fuji, from orchards in Nagano, Gunma, Yamagata, Akita, and Aomori, Japan. 2,100 kg of apples received in December 2021 were crushed by hand and slowly brewed in mitosaya's signature wooden vats. Distillation was done in 15 batches over the course of a week at the beginning of the year. It was then aged in oak barrels. The wine is aged for approximately one year to ensure a balance between the oak aroma and fruitiness.\u003c\/p\u003e\n\n\u003cp\u003e The result is an apple brandy with a soft, Japanese apple-like flavor that is different from the depth of Calvados that has been aged for many years.\u003c\/p\u003e\n\n\u003cp\u003e Enjoy it slowly by the side of a relaxing after-dinner drink.\u003c\/p\u003e\n\n\u003ch2\u003e SPECIFICATIONS\u003c\/h2\u003e\n\n\u003cp\u003e Type: Brandy \u003cbr\u003eIngredients: Apples (Fuji, Tohoku No. 7, Kogyoku, etc.)\u003cbr\u003e Alcohol content: 48%\u003cbr\u003e Volume: 110ml\/500ml\u003cbr\u003e Artwork: \u003ca href=\"https:\/\/www.samgendel.com\/\" 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","offer_id":45307431616682,"sku":"EAU_066_23_100","price":2750.0,"currency_code":"JPY","in_stock":false},{"title":"500ml","offer_id":45307431649450,"sku":"EAU_066_23_500","price":11000.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/files\/eau-066-23-juvenile-calva_img01.jpg?v=1702713430"},{"product_id":"eau-107-23-rhum-agricole","title":"107 RHUM AGRICOLE ","description":"\u003cdiv class=\"product_description_body -git20\" data-lang=\"ja\"\u003e\n\n\u003cp class=\"-center\"\u003e Sales start from 10:00 on Sunday, January 28th\u003c\/p\u003e\n\n\u003cp\u003e Sugarcane is usually thought of as something that grows in the south, but there are people who grow it in our hometown of Isumi City. Takashi-san's fields, where he started growing sugarcane about 10 years ago, are sunny and have a pleasant breeze.\u003c\/p\u003e\n\n\u003cp\u003e In 2022, \u003cmeta charset=\"utf-8\"\u003ePerhaps the first rum made \u003cspan data-mce-fragment=\"1\"\u003efrom Takashi's sugar cane\u003c\/span\u003e has stimulated an increase in the number of growers and cultivation areas. We harvested about 2 tons of sugar cane and had the opportunity to extract the juice at the Boso Oikura Distillery, a rum \u003ca href=\"https:\/\/rhumboso.com\/\" target=\"_blank\"\u003edistillery in Minamiboso\u003c\/a\u003e .\u003cbr\u003e We were able to produce two types of rum, about 100L each: the white RHUM AGRICOLE and the barrel-aged RHUM OR.\u003cbr\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003eAs the name \"AGRICOLE\" suggests,\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e This rum \u003cspan data-mce-fragment=\"1\"\u003eis made possible by being located close to the sugar cane production area,\u003c\/span\u003e where the juice is extracted from the sugar cane immediately after harvest and fermented in a fresh state, bringing out the fresh flavor and aroma of the ingredients.\u003cbr\u003e Unlike typical rums made with molasses, this rum is characterized by a fruity, light mouthfeel and delicate sweetness.\u003c\/p\u003e\n\n \u003cp\u003eRHUM AGRICOLE is a white type that is aged in stainless steel tanks for one year after distillation. It has a lower alcohol content than usual, and while it has the soft sweetness and aroma of grassland and seaweed that are characteristic of agricultural rhums, it also has a light taste that makes it suitable for drinking with food.\u003c\/p\u003e\n\n\u003ch2\u003e specification\u003c\/h2\u003e\n\n\u003cp\u003e Product: Spirits (rum)\u003cbr\u003e Ingredients: Sugarcane (produced in Chiba Prefecture)\u003cbr\u003e Alcohol content: 26%\u003cbr\u003e Capacity: 110ml\/500ml\u003cbr\u003e Artwork: \u003ca href=\"https:\/\/www.samgendel.com\/\" 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\"\u003e 28 January (Sun.) 10:00 - on sale\u003c\/p\u003e\n\n \u003cp\u003eSugarcane, typically associated with warmer southern climates, is also cultivated in our local area of Isumi. The sugarcane fields started by Mr. Takashi about 10 years ago benefit from abundant sunlight and a refreshing breeze, creating an ideal environment for growth.\u003c\/p\u003e\n\n\u003cp\u003e In 2022, the first batch of mitosaya rum was produced and sampled, which seemingly spurred an increase in both the number of cultivators and cultivation areas. This time, we were able to create two types of rum: a white type, RHUM AGRICOLE, and a barrel-aged type, RHUM OR.\u003c\/p\u003e\n\n\u003cp\u003e Our agricole rum, made by juicing freshly harvested sugarcane and fermenting it immediately, brings out the fresh flavor and aroma of the raw ingredient. Unlike common rums made with molasses, our locally-produced agricole rum is characterized by its fruity and light taste and delicate sweetness, made possible by our proximity to the source.\u003c\/p\u003e\n\n \u003cp\u003eRHUM AGRICOLE is a white type that has been aged in stainless steel tanks for a year after distillation. The alcohol content is kept lower than usual to preserve the distinctive seaweed-like aroma of agricole rum, while ensuring a light taste that can be enjoyed even with meals.\u003c\/p\u003e\n\n\u003ch2\u003e SPECIFICATIONS\u003c\/h2\u003e\n\n\u003cp\u003e Type: Spirits (Rum)\u003cbr\u003e Ingredients: Sugarcane (produced in Chiba Prefecture)\u003cbr\u003e Alcohol content: 26%\u003cbr\u003e Volume: 110ml\/500ml\u003cbr\u003e Artwork: \u003ca href=\"https:\/\/www.samgendel.com\/\" 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","offer_id":45405901127850,"sku":"EAU_107_23_100","price":1760.0,"currency_code":"JPY","in_stock":false},{"title":"500ml","offer_id":45405901160618,"sku":"EAU_107_23_500","price":6820.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/files\/eau-107-23-rhum-agricole_img01.jpg?v=1706323450"},{"product_id":"069-24-cask-de-michinoku","title":"069 CASK DE MICHINOKU ","description":"\u003cdiv class=\"product_description_body -git20\" data-lang=\"ja\"\u003e\n\n\u003cp class=\"-center\"\u003e Sales start from 20:00 on Monday, March 11th\u003c\/p\u003e\n\n\u003cp\u003e VIN de MICHINOKU is a wine made from grapes harvested in six Tohoku prefectures, which was launched in 2014 with the concept of \"never forgetting the Great East Japan Earthquake.\" CASK DE MICHINOKU is made using the grape mash left over from squeezing the 2022 VIN de MICHINOKU.\u003c\/p\u003e\n\n \u003cp\u003eThe wine that has completed alcoholic fermentation is decubed overnight by gravity alone from the tank, resulting in a fruity Fine wine that arrives from Takeda Winery in Yamagata.\u003cbr\u003e After distillation at mitosaya, it was aged for 16 months in French oak barrels.\u003cbr\u003e It has a woody, sweet and mellow aroma reminiscent of vanilla, a pleasant freshness in the mouth, and a rich aroma reminiscent of grape skin that lingers in the aftertaste.\u003c\/p\u003e\n\n\u003cp\u003e For dilution, we use natural water collected from the mountainside of Kamaishi, Iwate Prefecture, also in the Tohoku region. Because it is not filtered, it may be slightly cloudy depending on the temperature.\u003c\/p\u003e\n\n\u003cp\u003e Although it is a small amount, we release it every year. Please take your time and enjoy it while you have a conversation.\u003c\/p\u003e\n\n\u003ch2\u003e specification\u003c\/h2\u003e\n\n \u003cp\u003eProduct: Brandy Ingredients: Grapes (Muscat Bailey A, Wineland, Amurensis, Steuben, Merlot, Mountain Sauvignon)\u003cbr\u003e Alcohol content: 48%\u003cbr\u003e Capacity: 100ml\/500ml\u003cbr\u003e Artwork by \u003ca href=\"https:\/\/mitosaya.com\/blogs\/news\/20240224-introducing-ak\" rel=\"noopener noreferrer\" class=\"ul\" target=\"_blank\"\u003eAureliusz Kowalczyk\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 11 March (Mon.) 20:00 - on sale\u003c\/p\u003e\n\n\u003cp\u003e\u003cbr\u003e VIN de MICHINOKU is a wine made from mixed grapes from six prefectures in the Tohoku region, launched in 2014 under the concept of \"Never forget the East Japan Earthquake.\u003cbr\u003e CASK de MICHINOKU is made from the mash of grapes after the pressing of VIN de MICHINOKU.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e The wine is decubed by gravity alone overnight to take the wine out of the tank after alcoholic fermentation, so the fruity finesse comes from Takeda Winery in Yamagata.\u003cbr\u003e After distillation in mitosaya, the wine was aged for 16 months in French oak barrels. \u003cbr\u003eIt has a woody, vanilla-like sweet and mellow aroma, a pleasant freshness on the palate, and a full aroma of grape skins in the aftertaste.\u003cbr\u003e\u003cbr\u003e Natural water from the mountainside in Kamaishi, Iwate Prefecture, also in Tohoku, is used for dilution. Since the water is unfiltered, there may be a thin cloudiness depending on the temperature.\u003cbr\u003e\u003cbr\u003e We release this product every year, so please take your time and enjoy it alongside your conversation.\u003cbr\u003e\u003cbr\u003e Item: Brandy\u003cbr\u003e Content: 100ml \/ 500ml\u003cbr\u003e Ingredients: Grapes (Muscat Bery A, Weingrand, Amrensis, Steuben, Merlot, Yama Sauvignon)\u003cbr\u003e Alcohol content: 48%.\u003cbr\u003e\u003cbr\u003e Limit 2 per person per product (per size).\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e Translated with DeepL.com (free version)\u003c\/p\u003e\n\n\u003ch2\u003e SPECIFICATIONS\u003c\/h2\u003e\n\n\u003cp\u003e Type:\u003cbr\u003e Ingredients:\u003cbr\u003e Alcohol content: 48%\u003cbr\u003e Volume: 100ml\/500ml\u003cbr\u003e Artwork by \u003ca href=\"https:\/\/mitosaya.com\/blogs\/news\/20240224-introducing-ak\" rel=\"noopener noreferrer\" class=\"ul\" target=\"_blank\"\u003eAureliusz Kowalczyk\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":45609549693098,"sku":"EAU_066_24_100","price":2420.0,"currency_code":"JPY","in_stock":true},{"title":"500ml","offer_id":45609549725866,"sku":"EAU_066_24_500","price":11000.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/files\/069-24-cask-de-michinoku_img01.jpg?v=1710147437"},{"product_id":"bks-009-mitosaya-13-things","title":"13 things made at mitosaya herb garden distillery ","description":"\u003cdiv data-lang=\"ja\" class=\"product_description_body -git20\"\u003e\n\n\u003cp\u003e \u003cbr\u003eMitosaya's six years of life have been compiled into a book.\u003cbr\u003e\u003cbr\u003e We named the former herb garden mitosaya, and the first thing we did was to clean it up.\u003cbr\u003e Old computers and Showa-era office supplies that were used when the facility was in operation as a medicinal herb garden. A huge number of exhibits including farm equipment that is no longer in use. Books such as Tomitaro Makino's botanical encyclopedia are now in order. The construction of the distillery began with simply clearing away all of this.\u003cbr\u003e Amidst the endless cleaning, paperwork to be submitted, and anxiety about the future, what kept them going was \"making things with our own hands.\"\u003cbr\u003e They realized that \"making it ourselves\" ultimately shaped the place called mitosaya and gave it its own unique character.\u003cbr\u003e\u003cbr\u003e We will introduce 13 things about mitosaya that were born from the act of \"making.\"\u003cbr\u003e \u003cbr\u003eThose who purchase from the online shop will receive a bonus copy of a special issue of \u003ca href=\"https:\/\/mitosaya.news\/\" target=\"_blank\" data-mce-href=\"https:\/\/mitosaya.news\/\"\u003eMitosaya Newspaper\u003c\/a\u003e , which includes an interview with the author and the 14th idea, \"Making.\"\u003cbr\u003e If anyone would like an autograph, please write it in the comments section.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e \u003cstrong\u003eTable of Contents\u003c\/strong\u003e \u0026lt;br\u0026gt;Introduction\u003cbr\u003e 1. Making distilled alcohol\u003cbr\u003e 2. Making a garden 3. Making a comfortable place 4. Making a home 5. Making food 6. Making work, family and life 7. Making tea 8. Making a life with animals 9. Making a bouquet\u003cbr\u003e 10. Make something special\u003cbr\u003e 11 Making friends\u003cbr\u003e Create 12 hours (open day)\u003cbr\u003e 13. Create a cycle\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e \u003cstrong data-mce-fragment=\"1\"\u003especification\u003cbr\u003e\u003c\/strong\u003e Author: Hiroshi Eguchi, Yuko Yamamoto\u003cbr\u003e 144 pages Language: Japanese Publisher: KADOKAWA\u003cbr\u003e Release date: March 18, 2024 \u003cbr\u003eSize: 15 x 1.5 x 21 cm\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eDesign and editing\u003c\/strong\u003e \u0026lt;br\u0026gt;Book design: Suzuki Seiichi Design Office Editorial cooperation: Ukai Yoko Editing: Shimizu Yoshiko\u003cbr\u003e\u003cbr\u003e *If you order only the book, it will be delivered by mail (shipping fee: 300 yen)\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv data-lang=\"en\" class=\"product_description_body -git20\"\u003e\n\n\u003cp\u003eThe six years of mitosaya's life have now become a book.\u003cbr\u003e\u003cbr\u003e We named the former site of the herb garden \"mitosaya\" and the first thing we did was to clean it up.\u003cbr\u003e The old computers and Showa-era office supplies that had been used when the garden was in operation. A vast amount of exhibits in disused farm equipment. Books such as Tomitaro Makino's botanical illustrated books were put in order. The distillery construction began with simply cleaning up.\u003cbr\u003e Amidst the endless cleanup, paperwork, and uncertainty about the future, what sustained us was the idea of \"making it with our own hands.\" \u003cbr\u003eWe realized that \"making things by ourselves\" had resulted in the creation of a place called mitosaya, and that we had developed our own unique personality.\u003cbr\u003e\u003cbr\u003e Here are 13 things about mitosaya that were born from the process of \"making.\"\u003cbr\u003e\u003cbr\u003e Purchasers of the book through the online store will receive an interview with the author and a special issue of \"Mitosaya Newspaper,\" which describes the 14th idea of \"making\" as an additional bonus.\u003cbr\u003e If there is anyone out there who would like an autograph, please leave a note in the comments section.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e \u003cstrong\u003eTable of Contents\u003c\/strong\u003e\u003cbr\u003e Introduction\u003cbr\u003e 1. Making Distilled Spirits\u003cbr\u003e 2. Make a garden\u003cbr\u003e 3. Make a Cozy\u003cbr\u003e 4. Make a home\u003cbr\u003e 5. Make a dish\u003cbr\u003e 6. Make work, home, and life\u003cbr\u003e 7. Make tea\u003cbr\u003e 8. Make a life with animals\u003cbr\u003e 9. Make a bouquet\u003cbr\u003e 10. Make something special\u003cbr\u003e 11 Make friends with \/ with\u003cbr\u003e 12 Make time (open day)\u003cbr\u003e 13. Make circulation\u003cbr\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eSpecifications\u003cbr\u003e\u003c\/strong\u003e Author: Hiroshi Eguchi, Yuko Yamamoto (mitosaya)\u003cbr\u003e 144 pages\u003cbr\u003e Language: Japanese\u003cbr\u003e Publisher: KADOKAWA\u003cbr\u003e Release date: March 18, 2024\u003cbr\u003e Size: 15 x 1.5 x 21 cm\u003cbr\u003e \u003cbr\u003e\u003cstrong\u003eDesign, Editing\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e Book design: Seiichi Suzuki Design Office\u003cbr data-mce-fragment=\"1\"\u003e Editorial assistance: Yoko Ukai\u003cbr data-mce-fragment=\"1\"\u003e Editing: Yoshiko Shimizu\u003cbr\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"mitosaya botanical distillery","offers":[{"title":"Default Title","offer_id":45659057619114,"sku":"BKS_009","price":1870.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/files\/bks-009-mitosaya-13-things_img01.jpg?v=1710764409"},{"product_id":"eau-167-grand-orange","title":"167 Grand ORANGE ","description":"\u003cdiv data-lang=\"ja\" class=\"product_description_body -git20\"\u003e\n\n\u003cp class=\"-center\"\u003e Sales start from 10:00 on Sunday, April 28th\u003c\/p\u003e\n\n\u003cp\u003e Grand ORANGE is a refreshing liqueur with a rich orange aroma and flavor, perfect for the summer season.\u003c\/p\u003e\n\n \u003cp\u003eThe base is \u003ca class=\"ul\" href=\"https:\/\/mitosaya.com\/products\/eau-134-petit-orange\" data-mce-href=\"https:\/\/mitosaya.com\/products\/eau-134-petit-orange\"\u003ePetit ORANGE\u003c\/a\u003e , a highly aromatic spirit made with plenty of fresh orange peel from freshly squeezed juice. This spirit, which has a burst of citrus freshness, was aged for one year in oak barrels used for aging whiskey, and orange peel was then soaked in the liquid for another year.\u003c\/p\u003e\n\n\u003cp\u003e This luxurious drink uses 50 kilos of orange peel for 120 liters of spirits, and agave sugar to add a light sweetness.\u003c\/p\u003e\n\n\u003cp\u003e Enjoy the harmony of deep aroma and soft mouthfeel that comes from 24 months of long aging.\u003c\/p\u003e\n\n \u003cp\u003ePut Grand ORANGE in a rocks glass with ice and float an orange slice on top for an elegant aperitif or after-dinner drink. It also goes great with coffee or bitter chocolate.\u003c\/p\u003e\n\n\u003ch2\u003e specification\u003c\/h2\u003e\n\n\u003cp\u003e Product: Liqueur Ingredients: Orange (domestic and imported), rice spirits, agave sugar Alcohol content: 48%\u003cbr\u003e Capacity: 100ml\/500ml\u003cbr\u003e Artwork by \u003ca class=\"ul\" rel=\"noopener noreferrer\" href=\"https:\/\/www.instagram.com\/aureliuszkowalczyk\/\" data-mce-href=\"https:\/\/www.instagram.com\/aureliuszkowalczyk\/\" target=\"_blank\"\u003eAureliusz Kowalczyk\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\n\n\u003cp class=\"-center\"\u003e 28 April (Sun.) 10:00 - on sale\u003c\/p\u003e\n\n\u003cp\u003e Grand ORANGE is a liqueur with a rich orange aroma and flavor.\u003c\/p\u003e\n\n\u003cp\u003e The base is “Petit ORANGE”, an aromatic spirit made from freshly squeezed orange peel, the fresh citrus freshness of which is aged for one year in oak casks used for maturing whiskey. Orange peel was macerated for another year.\u003c\/p\u003e\n\n \u003cp\u003eFor every 120 liters of spirit, 50 kilograms of orange peel are used for a luxurious finish. Agave sugar is used to add a light sweetness.\u003c\/p\u003e\n\n\u003cp\u003e The harmony of the deep aroma and soft mouthfeel produced by the long 24-month aging process. It is a gem that further accentuates special occasions.\u003c\/p\u003e\n\n\u003cp\u003e It is perfect as a drinking dessert in a glass, or with coffee or chocolate.\u003c\/p\u003e\n\n\u003ch2\u003e SPECIFICATIONS\u003c\/h2\u003e\n\n\u003cp\u003e Type: Liqueur\u003cbr\u003e Ingredients: oranges (domestic and foreign), rice spirits, agave sugar\u003cbr\u003e Alcohol content: 48%\u003cbr\u003e Volume: 100ml\u003cbr\u003e Artwork by \u003ca class=\"ul\" rel=\"noopener noreferrer\" href=\"https:\/\/www.instagram.com\/aureliuszkowalczyk\/\" data-mce-href=\"https:\/\/www.instagram.com\/aureliuszkowalczyk\/\" target=\"_blank\"\u003eAureliusz Kowalczyk\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":45883327905962,"sku":"EAU_167_100","price":1980.0,"currency_code":"JPY","in_stock":false},{"title":"500ml","offer_id":45883327938730,"sku":"EAU_167_500","price":8800.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/files\/eau-167-grand-orange_img01.jpg?v=1714202313"},{"product_id":"eau-171-round-potato","title":"171 ROUND POTATO ","description":"\u003cdiv data-lang=\"ja\" class=\"product_description_body -git20\"\u003e\n\n\u003cp class=\"-center\"\u003e Sales start from 10:00 on Sunday, May 26th\u003c\/p\u003e\n\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e This is a fragrant distilled liquor made from sweet potatoes grown in Mutsuwa Town, Chosei District, Chiba Prefecture, next door to mitosaya.\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e Mutsuzawa Town is located between the sea and the mountains, and is a tranquil area with a rural landscape. In this town, they grow sweet potatoes and dried sweet potatoes on abandoned farmland. \u003cmeta charset=\"utf-8\"\u003eThis is where \"Mutsuboshiimo\" sweet potatoes are produced. The variety cultivated is Beni Haruka. It is characterized by its high sugar content and moist texture, and its high maltose ratio gives it a refined sweetness.\u003c\/p\u003e\n\n\u003cp\u003e Beni Haruka sweet potatoes are planted in late spring, grown for about five months, and harvested in autumn and winter. They have a sugar content of about 9 degrees when harvested. By ripening in a refrigerated storage facility with a low temperature and high humidity environment, the sugar content increases to 14 degrees. They are then washed, sorted, and steamed using local natural gas. The steamed sweet potatoes are peeled with a knife, sliced, and then laid flat to dry.\u003cbr\u003e The Wanted Things Project, which was started by the Mutsuwa Town Post Office, has now grown significantly with 26 farmers involved.\u003cbr\u003e\u003cbr\u003e At mitosaya, we receive the fruit parts, including the skin, that are generated during the drying process and use them as raw materials. \u003cmeta charset=\"utf-8\"\u003eAlthough it is not used for dried sweet potatoes, the part around the skin is actually the most fragrant.\u003cbr\u003e After aging, saccharification, and steaming to soften it, it is perfect for making alcohol. After adding hot water to bring it to the optimum temperature for fermentation and adding yeast to ferment it, it is cooled strongly and distilled to bring out the aroma.\u003c\/p\u003e\n\n\u003cp\u003e The distilled liquid has a floral sweet potato aroma and a sweet taste. Because no koji is used, the pure sweet potato aroma is brought out.\u003cbr\u003e The light, fruity aroma of tropical fruit is just like a sweet potato eau-de-vie. It is round and gorgeous, with a long-lasting aftertaste.\u003c\/p\u003e\n\n\u003cp\u003e First, try it neat in a wine glass or grappa glass. It also goes great on the rocks, with water, or with dried sweet potatoes.\u003c\/p\u003e\n\n \u003cp\u003eBe sure to also try \" \u003ca href=\"eau-172-caramel-potato\" rel=\"noopener\" target=\"_blank\"\u003eCARAMEL POTATO\u003c\/a\u003e ,\" which is made from the same sweet potato.\u003c\/p\u003e\n\n\u003ch2\u003e specification\u003c\/h2\u003e\n\n\u003cp\u003e Product: Spirits Ingredients: Sweet potatoes (produced in Chiba Prefecture), malt Alcohol content: 48%\u003cbr\u003e Capacity: 110ml\/500ml\u003cbr\u003e Artwork by \u003ca class=\"ul\" rel=\"noopener noreferrer\" href=\"https:\/\/www.instagram.com\/aureliuszkowalczyk\/\" data-mce-href=\"https:\/\/www.instagram.com\/aureliuszkowalczyk\/\" target=\"_blank\"\u003eAureliusz Kowalczyk\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\n\n\u003cp class=\"-center\"\u003e 26 May (Sun.) 10:00 - on sale\u003c\/p\u003e\n\n \u003cp\u003eMutsusawa-cho, Chiba Prefecture, a neighboring town of mitosaya, is located between the sea and mountains and has a peaceful satoyama landscape. In this town, sweet potato cultivation and hoshi-imo production are carried out on abandoned farmland. The sweet potatoes grown in the town are \"Beniharuka\" (red faruka). It is characterized by its high sugar content and moist texture, and has a refined sweetness due to its high maltose content.\u003c\/p\u003e\n\n\u003cp\u003e Red Haruka is planted in June and cultivated for about 5 months. Sweet potatoes harvested in the fall and winter have a sugar content of about 9 degrees. The sugar content rises to 14 degrees by maturing in refrigerated storage in a low-temperature, high-humidity environment. They are then washed, sorted, and steamed using local natural gas. The sweet potatoes are ready when you stick a splittable chopstick through them and it goes right through. The steamed sweet potatoes are then peeled with a knife, sliced, and laid flat to dry. This is how hoshi-imo is made.\u003c\/p\u003e\n\n \u003cp\u003eMutsuboshi-imo, a hoshi-imo started by the Mutsuzawa-cho post office, has now become an industry in the town with 26 farmers involved. At mitosaya, the dried hoshi-imo is used to make sake from the fruit, including the skin, that is produced during the drying process. The skin is actually the most aromatic part of the fruit, which until now has not been used. After maturation and saccharification, as well as steaming to soften it, the berries are fermented with hot water and yeast to reach the optimum temperature for fermentation, and then distilled to bring out more aroma by intensifying the cooling process.\u003c\/p\u003e\n\n\u003cp\u003e The distilled liquid has a floral sweet potato aroma and sweet flavor. Since no malted rice is used, the pure aroma of sweet potatoes can be brought out. The fruity and light aroma like tropical fruits is truly an eau de vie of sweet potatoes. It is round, floral, and has a long-lasting finish.\u003c\/p\u003e\n\n \u003cp\u003eTry it straight out of a wine glass or grappa glass. It is also great on the rocks or with water, or of course with dried sweet potatoes.\u003c\/p\u003e\n\n\u003cp\u003e Please also try \" \u003ca href=\"eau-172-caramel-potato\" rel=\"noopener\" target=\"_blank\"\u003eCARAMEL POTATO\u003c\/a\u003e \", which was born from the same sweet potato.\u003c\/p\u003e\n\n\u003ch2\u003e SPECIFICATIONS\u003c\/h2\u003e\n\n\u003cp\u003e Type: Spirits\u003cbr\u003e Ingredients：Sweet potatoes (Chiba Prefecture), malt\u003cbr\u003e Alcohol content: 48%\u003cbr\u003e Volume: 110ml\/500ml\u003cbr\u003e Artwork by \u003ca class=\"ul\" rel=\"noopener noreferrer\" href=\"https:\/\/www.instagram.com\/aureliuszkowalczyk\/\" data-mce-href=\"https:\/\/www.instagram.com\/aureliuszkowalczyk\/\" target=\"_blank\"\u003eAureliusz Kowalczyk\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":"110ml","offer_id":46032778985642,"sku":"EAU_171_100","price":1980.0,"currency_code":"JPY","in_stock":false},{"title":"500ml","offer_id":46032779051178,"sku":"EAU_171_500","price":8580.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/files\/eau-171-round-potato_img01.jpg?v=1716622491"},{"product_id":"eau-172-caramel-potato","title":"172 CARAMEL POTATO ","description":"\u003cdiv class=\"product_description_body -git20\" data-lang=\"ja\"\u003e\n\n\u003cp class=\"-center\"\u003e Sales start from 10:00 on Sunday, May 26th\u003c\/p\u003e\n\n\u003cp\u003e This liqueur has a natural sweetness and rich flavor, and is made using sweet potatoes grown in Mutsuwa Town, Chosho District, Chiba Prefecture, a town next door to mitosaya, and brown syrup made from sugar cane in Isumi.\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e Mutsuzawa Town is located between the sea and the mountains, and is a tranquil area with a rural landscape. In this town, they grow sweet potatoes and dried sweet potatoes on abandoned farmland.\u003cmeta charset=\"utf-8\"\u003e This is where \"Mutsuboshiimo\" sweet potatoes are produced. The variety cultivated is Beni Haruka. It is characterized by its high sugar content and moist texture, and its high maltose ratio gives it a refined sweetness.\u003c\/p\u003e\n\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e Beni Haruka is planted in late spring, cultivated for about five months, and harvested from autumn to winter. The sugar content at harvest is about 9 degrees. By aging in a refrigerated storage facility with a low temperature and high humidity environment, the sugar content increases to 14 degrees. \u003cbr\u003eThey are then washed, sorted and steamed using local natural gas, after which the potatoes are peeled with a knife, sliced and laid out flat to dry.\u003cbr\u003e The Wanted Things Project, which was started by the Mutsuwa Town Post Office, has now grown significantly with 26 farmers involved.\u003cbr\u003e\u003cbr\u003e At mitosaya, we use the parts of the fruit, including the skin, that are generated during the hoshimo processing process as raw materials. Although it is not used for hoshimo, the part around the skin is actually the most fragrant.\u003cbr\u003e After aging, saccharification, and steaming to soften it, it is perfect for making alcohol. After adding hot water to bring it to the optimum temperature for fermentation and adding yeast to ferment it, it is cooled strongly and distilled to bring out the aroma.\u003c\/p\u003e\n\n \u003cp\u003eThe distilled liquid has a floral sweet potato aroma and a sweet taste. Because no koji is used, the pure aroma of the sweet potato can be brought out. The light, fruity aroma reminiscent of tropical fruit is just like a sweet potato eau-de-vie.\u003c\/p\u003e\n\n\u003cp\u003e After aging this liquid in oak barrels, we add a caramel-like sweetness with black honey made from sugar cane in Isumi City. You can enjoy a rich flavor that harmonizes with the warm, natural sweetness. Please enjoy this luxurious after-meal drink as a refined drinkable dessert.\u003cbr\u003e It also goes great with ice cream and pudding.\u003c\/p\u003e\n\n\u003cp\u003e Be sure to also try \" \u003ca href=\"https:\/\/mitosaya.com\/products\/eau-171-round-potato\"\u003eROUND POTATO\u003c\/a\u003e \", which is made from the same sweet potato.\u003c\/p\u003e\n\n\u003ch2\u003e specification\u003c\/h2\u003e\n\n\u003cp\u003e Product: Liqueur Ingredients: Sweet potato (produced in Chiba Prefecture), brown sugar Alcohol content: 30% \u003cbr\u003eCapacity: 110ml\/500ml\u003cbr\u003e Artwork by \u003ca href=\"https:\/\/www.instagram.com\/aureliuszkowalczyk\/\" rel=\"noopener noreferrer\" class=\"ul\" target=\"_blank\" data-mce-href=\"https:\/\/www.instagram.com\/aureliuszkowalczyk\/\"\u003eAureliusz Kowalczyk\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 26 May (Sun.) 10:00 - on sale\u003c\/p\u003e\n\n\u003cp\u003e Mutsusawa-cho, Chosei-gun, Chiba Prefecture, a neighboring town of mitosaya, is located between the sea and mountains, and is a peaceful land with a satoyama landscape. In this town, sweet potato cultivation and hoshi-imo production are carried out using abandoned farmland. The sweet potatoes grown in the town are \"Beniharuka\" (red faruka). It is characterized by its high sugar content and moist texture, and has a refined sweetness due to its high maltose content.\u003c\/p\u003e\n\n \u003cp\u003eRed Haruka is planted in June and cultivated for about 5 months. Sweet potatoes harvested in the fall and winter have a sugar content of about 9 degrees. The sugar content rises to 14 degrees by maturing in refrigerated storage in a low-temperature, high-humidity environment. They are then washed, sorted, and steamed using local natural gas. The sweet potatoes are ready when you stick a splittable chopstick through them and it goes right through. The steamed sweet potatoes are then peeled with a knife, sliced, and laid flat to dry. This is how hoshi-imo is made.\u003c\/p\u003e\n\n \u003cp\u003eMutsuboshi-imo, a hoshi-imo started by the Mutsuzawa-cho post office, has now become an industry in the town with 26 farmers involved. At mitosaya, the dried hoshi-imo is used to make sake from the fruit, including the skin, that is produced during the drying process. The skin is actually the most aromatic part of the fruit, which until now has not been used. After maturation and saccharification, as well as steaming to soften it, the berries are fermented with hot water and yeast to reach the optimum temperature for fermentation, and then distilled to bring out more aroma by intensifying the cooling process.\u003c\/p\u003e\n\n\u003cp\u003e The distilled liquid has a floral sweet potato aroma and sweet flavor. Since no malted rice is used, the pure aroma of sweet potatoes can be brought out. The fruity and light aroma like tropical fruits is truly an eau de vie of sweet potatoes. You can enjoy the rich flavor in harmony with the warm natural sweetness.\u003c\/p\u003e\n\n \u003cp\u003eAfter this liquid is aged in oak barrels, a caramel-like sweetness is added with molasses made from Isumi sugarcane. You can enjoy the rich flavor in harmony with the warm, natural sweetness.\u003c\/p\u003e\n\n\u003cp\u003e Enjoy this luxurious after-dinner drink as a drinking dessert of the highest quality anywhere.\u003c\/p\u003e\n\n\u003cp\u003e It is also a perfect match for ice cream and pudding.\u003c\/p\u003e\n\n\u003cp\u003e Be sure to try \" \u003ca href=\"https:\/\/mitosaya.com\/products\/eau-171-round-potato\"\u003eROUND POTATO\u003c\/a\u003e \", which was also created from the same sweet potato.\u003c\/p\u003e\n\n\u003ch2\u003e SPECIFICATIONS\u003c\/h2\u003e\n\n\u003cp\u003e Type: Liqueur\u003cbr\u003e Ingredients：Sweet potatoes (Chiba Prefecture), brown sugar\u003cbr\u003e Alcohol content: 30%\u003cbr\u003e Volume: 110ml\/500ml\u003cbr\u003e Artwork by \u003ca href=\"https:\/\/www.instagram.com\/aureliuszkowalczyk\/\" rel=\"noopener noreferrer\" class=\"ul\" target=\"_blank\" data-mce-href=\"https:\/\/www.instagram.com\/aureliuszkowalczyk\/\"\u003eAureliusz Kowalczyk\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":"110ml","offer_id":46032779215018,"sku":"EAU_172_100","price":1760.0,"currency_code":"JPY","in_stock":false},{"title":"500ml","offer_id":46032779247786,"sku":"EAU_172_500","price":6820.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/files\/eau-172-caramel-potato_img01.jpg?v=1716622504"},{"product_id":"abc-001-worcestershire-sauce","title":"WORCESTERSHIRE SAUCE ","description":"\u003cdiv data-lang=\"ja\" class=\"product_description_body -git20\"\u003e\n\n\u003cp\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\n \u003cp\u003eThe first product in the MITOSAYA ALIVE BASIC CONDIMENTS (ABC) series is a spicy Worcestershire sauce made from the mash left over from distilling alcohol. Two varieties are available: Le Lectier mash and Navel mash.\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cb\u003e\u003cmeta charset=\"utf-8\"\u003eLe Lectier:\u003c\/b\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e This versatile sauce has a perfect balance of the mild acidity of Le Lectier's mash and spices. Enjoy it on fried or grilled dishes.\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cb\u003eNavel Orange:\u003c\/b\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e This is the mash that remains during the distillation process of alcohol made from Kumamoto's pesticide-free navel oranges, but it has a strong orange fruit flavor and a rich aroma and taste. With the addition of plenty of spices, it has become a refreshing citrus Worcestershire sauce. \u003cbr\u003eIts smooth texture makes it refreshing when poured over fried foods, and it is also recommended as a finishing touch to simple dishes such as steamed vegetables and boiled chicken.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cb\u003eFigs:\u003c\/b\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e This year too, we have been able to make distilled liquor from the figs we receive every year from Kawajima Town, Saitama Prefecture. The mash that results from this distillation is used to make ABC's Worcestershire sauce.\u003cbr\u003e The complex flavor of figs born during the brewing process and the deliciousness of the fruit created by fermentation support the deliciousness of the sauce. Worcestershire sauce, which is sweet and sour and has a strong spice flavor, is best used casually on fried foods, grilled foods, and raw vegetables. This Worcestershire sauce is unlike any other, with the subtle popping of fig seeds.\u003c\/p\u003e\n\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\u003ch2\u003e specification\u003c\/h2\u003e\n\n \u003cp\u003eWorcestershire sauce: Le Lectier Ingredients: Le Lectier mash, beet sugar, soy sauce, rice vinegar, salt, cinnamon, nutmeg, cloves, black pepper, oregano, marjoram, rosemary Contents: 250ml\u003cbr\u003e Best before date: August 2025\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e Worcestershire sauce: Navel orange Ingredients: Navel orange mash, soy sauce, rice vinegar, salt, cinnamon, nutmeg, cloves, black pepper, cinnamon leaf Contents: 250ml\u003cbr\u003e Best before date: January 2025\u003cbr\u003e\u003cbr\u003e Worcestershire sauce: figs Ingredients: fig mash, soy sauce, rice vinegar, salt, cinnamon, nutmeg, cloves, black pepper, rosemary Contents: 250ml\u003cbr\u003e Best before date: April 2025\u003cbr\u003e\u003cbr\u003e Storage method: Store in a cool, dark place. After opening, store in the refrigerator and consume as soon as possible. Manufacturer: \u003ca class=\"-ul\" href=\"http:\/\/www.piamiyasiki.jp\" target=\"_blank\"\u003eSocial Welfare Corporation Tsuchiho-kai Pier Miyashiki\u003c\/a\u003e \u003cbr\u003eIllustration: Hiroshi (Pier Miyajiki)\u003c\/p\u003e\n\n\u003cbr\u003e Limit two items per product (size) per person. \u003c\/div\u003e\n\n\u003cdiv data-lang=\"en\" class=\"product_description_body -git20\"\u003e\n\n\u003cp class=\"-center\"\u003e 26 May (Sun.) 10:00 - on sale\u003c\/p\u003e\n\n\u003ch1 class=\"-fs20 -center\"\u003e MITOSAYA ALIVE BASIC CONDIMENTS\u003c\/h1\u003e\n\n\u003cp\u003e MITOSAYA's ALIVE BASIC CONDIMENTS (ABC) is a new line of seasonings that we consider to be like the traditional Japanese basic seasonings \"Sa shi su se so.\" Each seasoning can be used not only as a basic ingredient for cooking, but also as a fresh, natural component that brings dishes to life. ABC is based on the following three principles:\u003c\/p\u003e\n\n\u003ch2\u003e \u003cb\u003eUtilization of fresh and natural ingredients and techniques:\u003c\/b\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e We use ingredients grown in-house and locally sourced produce to preserve the natural flavors of our food. We also make effective use of these ingredients by utilizing the technology we have developed in food processing and liquor production.\u003c\/p\u003e\n\n\u003ch2\u003e \u003cb\u003eSimple and versatile products:\u003c\/b\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e We pursue a balanced flavor and taste that can be used in a variety of dishes, aiming for simple and easy-to-use products.\u003c\/p\u003e\n\n \u003ch2\u003e\u003cb\u003eCommunity partnerships and environmental considerations:\u003c\/b\u003e\u003c\/h2\u003e\n\n\u003cp\u003e We collaborate with local producers and welfare support groups to revitalize the community and contribute to society, while at the same time minimizing environmental impact by manufacturing in a sustainable manner.\u003cbr\u003e We asked \"Pier Miyashiki,\" a welfare support group in Isumi City, to produce this Worcestershire sauce, which is also used for straw processing in our rye straw \"STRAW STRAW.\u003cbr\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e The first product in mitosaya's \"ABC\" lineup is a spicy Worcestershire sauce made from the mash of alcohol after distillation. Two types are available: Le Lectier's Moromi and Navel's Moromi.\u003c\/p\u003e\n\n\u003cp\u003e\u003cbr\u003e Le Leccier:\u003c\/p\u003e\n\n\u003cp\u003e This easy-to-use sauce has a perfect balance between the soft acidity of Le Lectier's Moromi and spices. Serve over fried or baked dishes.\u003c\/p\u003e\n\n\u003cp\u003e Navel Orange:\u003c\/p\u003e\n\n \u003cp\u003eThis mash is left over from the distillation process of sake made with pesticide-free navels from Kumamoto, but it retains the fruitiness of the orange and has a full aroma and flavor. The addition of plenty of spices results in a refreshing citrus Worcestershire sauce.\u003cbr\u003e The light texture makes it a refreshing sauce to pour over fried foods, and we also recommend pouring it over steamed vegetables, boiled chicken, and other simple dishes.\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003ch2\u003e SPECIFICATIONS\u003c\/h2\u003e\n\n\u003cp\u003e Le Leccie\u003cbr\u003e Ingredients: Le Leche morsels, soy sauce, rice vinegar, salt, cinnamon, nutmeg, cloves, black pepper, oregano\u003cbr\u003e Contents: 250ml\u003cbr\u003e Shelf life: December 2024\u003c\/p\u003e\n\n\u003cp\u003e Navel Orange\u003cbr\u003e Ingredients navel's mash, soy sauce, rice vinegar, salt, cinnamon, nutmeg, cloves, black pepper, cinnamon leaf\u003cbr\u003e Contents 250ml\u003cbr\u003e Shelf life: January 2025\u003c\/p\u003e\n\n\u003cp\u003e Storage method: Store in a cool, dark place. After opening, place in a refrigerator and serve as soon as possible.\u003cbr\u003e Manufacturer: Social Welfare Corporation Dohokai Pier Miyashiki\u003cbr\u003e Illustration: Hiroshi (Pia Miyashiki)\u003c\/p\u003e\n\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":"APPLE MOROMI \/ りんごのもろみ","offer_id":48245277786282,"sku":null,"price":1300.0,"currency_code":"JPY","in_stock":true},{"title":"SUMOMO \/ すもものもろみ","offer_id":47713716404394,"sku":null,"price":1300.0,"currency_code":"JPY","in_stock":false},{"title":"LE LECTIER MOROMI","offer_id":46111589826730,"sku":"ABC_001_1","price":1300.0,"currency_code":"JPY","in_stock":false},{"title":"NAVEL MOROMI \/ Navel Moromi","offer_id":46111589859498,"sku":"ABC_001_2","price":1300.0,"currency_code":"JPY","in_stock":false},{"title":"FIG \/ Fig mash","offer_id":46654612603050,"sku":null,"price":1300.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/files\/abc-001-6-worcestershire-sauce-apple_img01.jpg?v=1777599778"},{"product_id":"guided-tasting","title":"Guided Tour with Tasting ","description":"\u003cdiv class=\"product_description_body -git40\" data-lang=\"ja\"\u003e\n\n\u003cdiv style=\"text-align: start;\" class=\"-git20\"\u003e\n\n\u003cp\u003e This is a guided tour that allows you to experience mitosaya with all your senses.\u003c\/p\u003e\n\n\u003cp\u003e This tour is recommended not only for those who love alcohol, but also for those who want to experience beautiful nature and those who are interested in craftsmanship that coexists with nature. After each tour, you can choose between alcoholic and non-alcoholic drinks and enjoy a tasting of three types of drinks.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv style=\"text-align: start;\" class=\"-git20\"\u003e\n\n\u003ch2\u003e \u003cstrong\u003eGarden Tour with Tasting\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e・Garden tour\u003c\/li\u003e\n\n\u003cli\u003e・Herbal tea and souvenirs\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n \u003cp\u003eThis plan, which includes a garden tour, will take you through the nature-filled gardens of mitosaya, exploring how the scents and flavors of individual plants are used in products. In a garden that changes with the seasons, you can actually touch and smell the plants, and relive our daily lives.\u003cbr\u003e Afterwards, you can make a bouquet or herbal tea using the plants you picked during the tour and take home a mitosaya as a memento.\u003cbr\u003e\u003cbr\u003e *Due to the heat during the daytime, we are temporarily suspending tour reservations from July to August. We look forward to your participation from September onwards.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"-git20\"\u003e\n\n\u003ch2\u003e \u003cstrong\u003eDistillery Tour with Tasting\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e・Distillery tour\u003c\/li\u003e\n\n\u003cli\u003e・3 types of tasting\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n \u003cp\u003eThis distillery tour, complete with tasting, will give you a deeper understanding of the philosophy and techniques behind our craft. We will carefully explain each step of the brewing and distillation process and show you how mitosaya's spirits are produced.\u003cbr\u003e The tour concludes with a three-way tasting, allowing you to experience the profound depth of distilled spirits through all five senses.\u003cbr\u003e *During the period from April to June 2025, the distillery will be replaced and will be without a distiller, but there will be a workshop where you can experience distillation using \u003ca rel=\"noopener\" href=\"https:\/\/www.rikashitsu.jp\/rikaroma.html\" target=\"_blank\"\u003eRicaroma's still\u003c\/a\u003e . If you are applying for a distillery tour, please be aware of this before applying.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"-git20\"\u003e\n\n\u003cp\u003e Date: Please check the date by clicking \"Book\" below. Generally, the event will be held every Friday and Saturday from 13:30-14:30 \/ 15:00-16:00.\u003c\/p\u003e\n\n \u003cp\u003e\u003cstrong\u003eGarden Tour with Tasting\u003c\/strong\u003e\u003cbr\u003e Price: 3,300 yen Time: 13:30-14:30 (approx. 60 minutes)\u003cbr\u003e Capacity: Up to 8 people How to participate: Advance reservations accepted.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eDistillery Tour with Tasting\u003c\/strong\u003e\u003cbr\u003e Fee:\u003cmeta charset=\"utf-8\"\u003e 3,300 yen Time: 15:00-16:00 (approx. 60 minutes)\u003cbr\u003e Capacity: Up to 8 people How to participate: Advance reservations accepted.\u003c\/p\u003e\n\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e If your group is more than 8 people, we can also accommodate you individually. \u003ca class=\"-ul\" href=\"https:\/\/mitosaya.com\/pages\/contact\" target=\"_blank\"\u003ePlease contact us\u003c\/a\u003e for more information.\u003cbr\u003e Children up to elementary school age can participate for free. Elementary school students can also participate alone. \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"product_description_body -git40\" data-lang=\"en\"\u003e\n\n\u003cdiv class=\"-git20\"\u003e\n\n\u003cp\u003e This is a guided tasting that allows you to taste taste through all five senses.\u003c\/p\u003e\n\n\u003cp\u003e Recommended not only for those who love distillation, but also for those who want to experience the beauty of nature and are interested in manufacturing in harmony with nature. Each tour will be followed by a choice of three tastings, alcoholic and non-alcoholic.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"-git20\"\u003e\n\n \u003ch2\u003e\u003cstrong\u003eGarden Tour with Tasting\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e・Garden Tour\u003c\/li\u003e\n\n\u003cli\u003e・Herb tea and Souvenir\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp\u003e This garden tour allows you to explore the lush gardens of mitosaya while discovering how the unique aromas and flavors of each plant are infused into our products. As the garden changes with the seasons, you'll have the opportunity to touch the plants, smell their scents, and gain a sense of our daily activities firsthand.\u003cbr\u003e Afterward, using plants collected during the tour, you can create bouquets or herbal teas to take home, bringing a piece of mitosaya along with your memories.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"-git20\"\u003e\n\n\u003ch2\u003e \u003cstrong\u003eDistillery Tour with Tasting\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e・Distillery Tour\u003c\/li\u003e\n\n\u003cli\u003e・Three tastings\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n \u003cp\u003eThis distillery tour with tastings is an opportunity to gain a deeper understanding of the philosophy and techniques behind our brewing. We will carefully explain each step of the brewing and distilling process and show you how mitosaya's spirits are created. The tour will conclude with a tasting of three selected eau de vies, allowing you to experience the depth of our spirits through all five senses.\u003cbr\u003e\u003cbr\u003e *The distillery will be without distillation equipment during the period from around April to May 2025 due to the replacement of distillation equipment. Guided tours and tastings will be available, but please be aware of this when applying for the distillery tour.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"-git20\"\u003e\n\n\u003cp\u003e Dates: Please check the dates from “Reserve a Schedule” below. Basically every Friday and Saturday from 13:30-14:30 \/ 15:00-16:00.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eGarden Tour with Tasting\u003c\/strong\u003e\u003cbr\u003e Fee:\u003cmeta charset=\"utf-8\"\u003e 3,300 yen\u003cbr\u003e Time：13:30-14:30\u003cbr\u003e Capacity: up to 6 people per tour\u003cbr\u003e Participation: Advance booking is required.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eDistillery Tour with Tasting\u003c\/strong\u003e\u003cbr\u003e Fee:\u003cmeta charset=\"utf-8\"\u003e 3,300 yen \u003cbr\u003eTime: 15:00-16:00\u003cbr\u003e Capacity: up to 6 people per tour\u003cbr\u003e Participation: Advance booking is required.\u003c\/p\u003e\n\n\u003cp\u003e Individual group tours are also available. Please \u003ca class=\"-ul\" href=\"https:\/\/mitosaya.com\/pages\/contact\" target=\"_blank\"\u003econtact us\u003c\/a\u003e for details.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"mitosaya botanical distillery","offers":[{"title":"Garden Tour","offer_id":46069175255210,"sku":"","price":3300.0,"currency_code":"JPY","in_stock":true},{"title":"Distillery Tour","offer_id":46069175287978,"sku":"","price":3300.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/files\/guided_tasting_1.jpg?v=1730435876"},{"product_id":"eau-078-24-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 30th\u003c\/p\u003e\n\n \u003cp\u003eThis is a distilled liquor made by mitosaya every year using navel oranges from Eguchi Farm in Kumamoto Prefecture. After distillation, vanilla from Madagascar is added. Eguchi Farm is located on the hillside of a small mountain in the Sankaku region of Kumamoto, and mainly cultivates citrus fruits using organic farming methods. The navel oranges, which have been grown without pesticides for about 40 years, have a deep orange skin that is incredibly fresh and have an impeccable aroma and flavor. After separating the flesh from the skin, the 200 kilograms of navel oranges delivered from Kumamoto in March, the flesh was roughly crushed, and some of it was placed in a tank with the flesh still intact, where it was fermented for about a month. It is distilled when the sugar content is almost gone.\u003cbr\u003e On the other hand, the thickly cut skin contains the aroma and fruit flavor, and this part is soaked in spirits and then distilled.\u003cbr\u003e \u003cbr\u003eThe vanilla added to this distilled liquor is grown in Madagascar using a method called \"agroforestry,\" which involves planting and growing multiple crops together. This method was invented to grow crops while protecting forests in tropical regions. It is a farming method that makes use of the blessings of nature and does not use pesticides or fertilizers.\u003cbr\u003e\u003cbr\u003e Needless to say, citrus and vanilla go together well, but this drink has a freshness like taking a bite of a navel orange, and after drinking it the aroma of vanilla wafts through your nose, making it very invigorating.\u003cbr\u003e\u003cbr\u003e Serve slightly chilled in a straight glass. Summer is always there.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\u003ch2\u003e specification\u003c\/h2\u003e\n\n\u003cp\u003e Product: Brandy Ingredients: Navel orange (Kumamoto Prefecture), spirits (domestic), vanilla (Madagascar)\u003cbr\u003e Alcohol content: 42%\u003cbr\u003e Capacity: 100ml\/500ml \u003cbr\u003eArtwork by \u003ca href=\"https:\/\/www.instagram.com\/aureliuszkowalczyk\/\" rel=\"noopener noreferrer\" class=\"ul\" target=\"_blank\"\u003eAureliusz Kowalczyk\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 30 June (Sun.) 10:00 - on sale\u003c\/p\u003e\n\n\u003cp\u003e This is a distilled spirit made from navels from Eguchi Farm in Kumamoto Prefecture, which mitosaya produces every year. After distillation, vanilla from Madagascar is added. Eguchi Farm is located on a small hillside in the Triangle region of Kumamoto, where they grow mainly citrus fruits using organic farming methods. The navels have been grown without pesticides for about 40 years, and their dark orange peels are very fresh and have a perfect aroma and taste. After all 200 kilograms of navel oranges arrived from Kumamoto in March are separated from the peel and the fruit, the fruit is crushed roughly and some is put in a tank with the peel intact, where it is fermented for about a month. When the sugar content is almost gone, it is distilled. \u003cbr\u003eThe thickly sliced peel, on the other hand, has aroma and fruitiness, and that part is soaked in rice spirits before distillation.\u003c\/p\u003e\n\n\u003cp\u003e All the navel oranges are used in the distillate, and 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 tropical regions as a way to grow crops while protecting forests. This farming method takes advantage of nature's bounty and does not use pesticides or fertilizers.\u003c\/p\u003e\n\n\u003cp\u003e Citrus and vanilla, needless to say, go well together. The freshness is like taking a bite of a navel orange, and after drinking, the aroma of vanilla blows out from your nose and refreshes you.\u003c\/p\u003e\n\n\u003cp\u003e Chill it a bit and serve it in a straight glass. Summer will always be there.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\u003ch2\u003e SPECIFICATIONS\u003c\/h2\u003e\n\n\u003cp\u003e Type: Brandy\u003cbr\u003e Ingredients: Navel Orange (Kumamoto Prefecture), Spirits (domestic), Vanilla (Madagascar)\u003cbr\u003e Alcohol content: 42%\u003cbr\u003e Volume: 110ml\/500ml \u003cbr\u003eArtwork by \u003ca href=\"https:\/\/www.instagram.com\/aureliuszkowalczyk\/\" rel=\"noopener noreferrer\" class=\"ul\" target=\"_blank\"\u003eAureliusz Kowalczyk\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":"110ml","offer_id":46111588384938,"sku":"EAU_078_24_100","price":1980.0,"currency_code":"JPY","in_stock":false},{"title":"500ml","offer_id":46111588417706,"sku":"EAU_078_24_500","price":8800.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/files\/eau-078-24-summer-navel_img01.jpg?v=1719647947"},{"product_id":"eau-022-24-joshuhaku","title":"022 JOSHUHAKU ","description":"\u003cdiv class=\"product_description_body -git20\" data-lang=\"ja\"\u003e\n\n\u003cp class=\"-center\"\u003e Sales start from 10:00 on Sunday, July 28th\u003c\/p\u003e\n\n \u003cp\u003eThis eau-de-vie is made using Joshu White, a variety of plum grown in the Aoya Plum Grove in Joyo City, Kyoto Prefecture, a region known for its plums since the Edo period.\u003c\/p\u003e\n\n\u003cp\u003e Akio Tanaka, the representative of Aoya Ume Koubou, started this workshop to preserve the large-sized and fragrant Joshu White plums for future generations. His love for plums is so strong that it is almost enviable.\u003c\/p\u003e\n\n\u003cp\u003e In 2023, we received large, beautiful, lemon-colored ripe plums in several batches starting in late June. The soft, plump aroma is like that of plums, enveloping the air with an enchanting aroma. Plums, which are highly acidic, are not naturally very good at alcoholic fermentation. Therefore, with the help of yeast, enzymes, and sugar, we slowly fermented them for about a month and distilled them.\u003c\/p\u003e\n\n\u003cp\u003e Although it contains no sugar, it is certainly sweet when you drink it. Please enjoy the rich aroma and flavor of Joshu Shiro.\u003c\/p\u003e\n\n\u003ch2\u003e specification\u003c\/h2\u003e\n\n \u003cp\u003eProduct: Brandy Ingredients: Plums (Joshu White, Kyoto)\u003cbr\u003e Alcohol content: 42%\u003cbr\u003e Capacity: 100ml\/500ml\u003cbr\u003e Methanol content: 1.1mg\/ml\u003cbr\u003e Artwork by \u003ca href=\"https:\/\/www.instagram.com\/aureliuszkowalczyk\/\" rel=\"noopener noreferrer\" class=\"ul\" target=\"_blank\"\u003eAureliusz Kowalczyk\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 28 July (Sun.) 10:00 - on sale\u003c\/p\u003e\n\n \u003cp\u003eEau-de-vie made from Jōshū-haku, a variety of ume grown in Kyoto's Jōyō City that has been around since the Edo period. Akio Tanaka, the representative of the company, started the Aotani Ume Workshop to preserve the large grains and strong aroma of Jōshū-haku. Hence, his love for ume is almost enviable. In 2023, we were sent beautiful, large, lemon-ripe plums in several batches starting in late June. Their soft, full-bodied aroma, like that of peaches, is intoxicating. Ume, with its high acidity, is not naturally good at alcoholic fermentation. Therefore, we distilled it after about a month of slow fermentation with the help of yeast, enzymes, and sugar.\u003c\/p\u003e\n\n\u003cp\u003e Although it is supposed to have no sugar content, it is indeed sweet when drunk. Please enjoy the rich aroma and taste of Jōshū-haku.\u003c\/p\u003e\n\n\u003ch2\u003e SPECIFICATIONS\u003c\/h2\u003e\n\n\u003cp\u003e Type: Brandy\u003cbr\u003e Ingredients：Ume plum (Jyoshu Shiro, produced in Kyoto)\u003cbr\u003e Alcohol content: 42%\u003cbr\u003e Volume: 100ml\/500ml\u003cbr\u003e Methanol content: 1.1mg\/ml \u003cbr\u003eArtwork by \u003ca href=\"https:\/\/www.instagram.com\/aureliuszkowalczyk\/\" rel=\"noopener noreferrer\" class=\"ul\" target=\"_blank\"\u003eAureliusz Kowalczyk\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":46159067250858,"sku":"EAU_022_24_100","price":2420.0,"currency_code":"JPY","in_stock":false},{"title":"500ml","offer_id":46159067283626,"sku":"EAU_022_24_500","price":10120.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/files\/eau-022-24-joshuhaku_img01-4.jpg?v=1722072011"},{"product_id":"eau-158-24-sumomo-plum","title":"158 SUMOMO PLUM ","description":"\u003cdiv class=\"product_description_body -git20\" data-lang=\"ja\"\u003e\n\n\u003cp class=\"-center\"\u003e Sales start from 10:00 on Sunday, August 25th\u003c\/p\u003e\n\n\u003cp\u003e This is an annual eau-de-vie made from ripe plums harvested by the chefs themselves, grown close to the fruit line in the Kofu Basin.\u003cbr\u003e The plum trees, planted at an altitude of about 500m on a gentle, windy slope, are about 40 years old. The Oishi Wase variety is similar to Soldam and is characterized by its large fruit. However, when fully ripe, the fruit becomes very soft and unsuitable for transportation, so they are often shipped before they are fully ripe. \u003cbr\u003eAfter the usual shipping has ended, we climb onto a stepladder and pick the remaining plums, large and ripe, so big they look like they might burst, one by one by hand. We harvest about 500 kilograms of plums. The downy skin of the plums is clearly yeast-laden, so we gently crush them and then ferment them with natural yeast.\u003cbr\u003e After a few days of slow movement, vigorous fermentation begins. The smell of ethyl acetate and sulfur appears and disappears mysteriously. After several days of bubbling fermentation, the liquid gradually calms down and the lees floating on the surface begin to sink, a sign that most of the sugar has been consumed. After about three weeks of brewing, it was carefully distilled.\u003c\/p\u003e\n\n\u003cp\u003e This time, it was aged for a year in stainless steel tanks. It is a pure and clear plum eau-de-vie with the elegant aroma and flavor of fully ripe plums.\u003cbr\u003e Cool slightly,\u003cmeta charset=\"utf-8\"\u003e Enjoy it straight in the sun.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\u003ch2\u003e specification\u003c\/h2\u003e\n\n \u003cp\u003eProduct: Brandy Ingredients: Plums (produced in Yamanashi Prefecture)\u003cbr\u003e Alcohol content: 42%\u003cbr\u003e Capacity: 100ml\/500ml\u003cbr\u003e Artwork by \u003ca href=\"https:\/\/www.instagram.com\/aureliuszkowalczyk\/\" rel=\"noopener noreferrer\" class=\"ul\" target=\"_blank\"\u003eAureliusz Kowalczyk\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 25 August (Sun.) 10:00 - on sale\u003c\/p\u003e\n\n\u003cp\u003e This annual eau de vie is made from ripe plums grown near the fruit line in the Kofu Basin, which we harvest ourselves.\u003cbr\u003e The trees are planted on a gentle wind-swept slope at an altitude of about 500 meters and are about 40 years old. The Oishi early ripening variety is similar to the Soldam variety and is characterized by its large size, but when fully ripe, it becomes very soft and is not suitable for transportation. \u003cbr\u003eThe large, ripe, and almost ripe fruits left over after the normal shipping is completed are hand-pulled one by one on a stepladder. About 500 kg of plums are harvested. The hairy epidermis is covered with yeast, which is gently crushed and then brewed with natural yeast.\u003cbr\u003e After a few days of slow movement, vigorous fermentation begins. The ethyl acetate and sulfur smells appear and disappear mysteriously. After several days of bubbling fermentation, it gradually settles down, and when the lees floating on the surface of the liquid begin to sink, it is a sign that the sugar has almost been eaten up. After about three weeks of brewing, it was carefully distilled.\u003c\/p\u003e\n\n\u003cp\u003e This time, it was aged in old oak barrels for 10 months, resulting in a pure, rich plum eau-de-vie with added deep aroma and flavor.\u003cbr\u003e In addition, only the full bottle has dried plums, freshly picked this year, submerged in the bottle. Please taste it with fresh fruit flavors.\u003c\/p\u003e\n\n\u003ch2\u003e SPECIFICATIONS\u003c\/h2\u003e\n\n\u003cp\u003e Type: Brandy\u003cbr\u003e Ingredients：Plums (from Yamanashi Prefecture) \u003cbr\u003eAlcohol content: 42%\u003cbr\u003e Volume: 100ml\/500ml\u003cbr\u003e Artwork by \u003ca href=\"https:\/\/www.instagram.com\/aureliuszkowalczyk\/\" rel=\"noopener noreferrer\" class=\"ul\" target=\"_blank\"\u003eAureliusz Kowalczyk\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":46206830117034,"sku":"EAU_158_24_100","price":2420.0,"currency_code":"JPY","in_stock":true},{"title":"500ml","offer_id":46206830149802,"sku":"EAU_158_24_500","price":10120.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/files\/eau-158-24-sumomo-plum_img01_2.jpg?v=1724536715"},{"product_id":"eau-182-red-heat","title":"182 RED HEAT ","description":"\u003cdiv class=\"product_description_body -git20\" data-lang=\"ja\"\u003e\n\n\u003cp class=\"-center\"\u003e Sales start from 10:00 on Thursday, October 31st\u003c\/p\u003e\n\n\u003cp\u003e This spring, we visited Teshima in Marugame City, Kagawa Prefecture. It is a small island with a population of only 17 people, an hour and a half by ferry from Marugame Port, but we spent three stimulating days here, surrounded by rich nature and unique people. The youngest resident, Mr. Takahashi of \u003ca href=\"https:\/\/www.instagram.com\/teshima_spice_hut\/\" rel=\"noopener\" target=\"_blank\"\u003eTeshima Koshinan\u003c\/a\u003e , moved to Teshima to cultivate Kagawa's specialty chili pepper, \"Kagawa Hontaka,\" and is exploring the possibilities of doing so.\u003c\/p\u003e\n\n\u003cp\u003e When I was shown his farm, I saw neatly arranged rows of rows and meticulously planted seedlings. Although the chili peppers had not yet produced fruit, it was a sight that made me look forward to watching them grow.\u003c\/p\u003e\n\n \u003cp\u003eIn August, Takahashi-san delivered red, ripe Kagawa Hontaka peppers. They are the size of a thumb, and have a rich flavor that spreads throughout the peppers despite their strong spiciness. After much trial and error, in order to bring out the unique characteristics of Kagawa Hontaka, we arrived at the Koregusu style, in which the peppers are soaked directly in the distilled liquor made by mitosaya.\u003c\/p\u003e\n\n\u003cp\u003e Kagawa Hontaka, steeped in mitosaya's aged agricultural rum, has a deep, stimulating flavor. Try it on the rocks or in a punchy cocktail such as a rum coke.\u003cbr\u003e Enjoy it with \u003ca href=\"https:\/\/mitosaya.com\/products\/eau-183-green-smoke\"\u003eGREEN SMOKE\u003c\/a\u003e made with green chili peppers.\u003c\/p\u003e\n\n\u003ch2\u003e specification\u003c\/h2\u003e\n\n\u003cp\u003e Product: Spirits Ingredients: Rum (produced in Chiba Prefecture), red chili peppers (produced in Kagawa Prefecture)\u003cbr\u003e Alcohol content: 42%\u003cbr\u003e Capacity: 100ml\/500ml \u003cbr\u003eArtwork by \u003ca href=\"https:\/\/www.instagram.com\/aureliuszkowalczyk\/\" rel=\"noopener noreferrer\" class=\"ul\" target=\"_blank\"\u003eAureliusz Kowalczyk\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 31 October (Thu.) 10:00 - on sale\u003c\/p\u003e\n\n\u003cp\u003e This spring we visited Teshima in Marugame, Kagawa Prefecture. Although it is a small island with a population of only 17 people and an hour and a half by ferry from Marugame Port, we spent three stimulating days in a place where rich nature and unique people mingle. The youngest resident, \u003ca href=\"https:\/\/www.instagram.com\/teshima_spice_hut\/\" rel=\"noopener\" target=\"_blank\"\u003eMr. Takahashi\u003c\/a\u003e , moved to Teshima to grow Kagawa's specialty chili pepper, “Kagawa hontaka,” and is pursuing its potential.\u003c\/p\u003e\n\n\u003cp\u003e When we visited his farm, we saw neatly lined ridges and meticulously planted seedlings, and although the peppers had not yet borne fruit, we were looking forward to their growth.\u003c\/p\u003e\n\n \u003cp\u003eIn August, Mr. Takahashi delivered red, ripe Kagawa hontaka chili peppers. The peppers were about the size of a thumb and had a full-bodied flavor with a firm spiciness. After much trial and error to bring out the unique character of this Kagawa hontaka, we arrived at the cola goose style, in which the chili is directly soaked in the distilled liquor made at mitosaya.\u003c\/p\u003e\n\n\u003cp\u003e Soaked in the agrikor rum being aged at mitosaya, Kagawa hontaka has a deep and pungent flavor. Try it on the rocks by all means, or in cocktails such as a punchy rum coke.\u003c\/p\u003e\n\n\u003ch2\u003e SPECIFICATIONS\u003c\/h2\u003e\n\n\u003cp\u003e Type: Spirits\u003cbr\u003e Ingredients：Rum (produced in Chiba Prefecture), red pepper (produced in Kagawa Prefecture)\u003cbr\u003e Alcohol content: 42%\u003cbr\u003e Volume: 100ml\/500ml\u003cbr\u003e Artwork by \u003ca href=\"https:\/\/www.instagram.com\/aureliuszkowalczyk\/\" rel=\"noopener noreferrer\" class=\"ul\" target=\"_blank\"\u003eAureliusz Kowalczyk\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":46323736182954,"sku":"EAU_182_100","price":1980.0,"currency_code":"JPY","in_stock":true},{"title":"500ml","offer_id":46323736215722,"sku":"EAU_182_500","price":8800.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/files\/eau-182-red-heat_img01.jpg?v=1730257628"},{"product_id":"eau-183-green-smoke","title":"183 GREEN SMOKE ","description":"\u003cdiv class=\"product_description_body -git20\" data-lang=\"ja\"\u003e\n\n\u003cp class=\"-center\"\u003e Sales start from 10:00 on Thursday, October 31st\u003c\/p\u003e\n\n \u003cp\u003eLike \u003ca href=\"https:\/\/mitosaya.com\/products\/eau-182-red-heat\"\u003eRED HEAT\u003c\/a\u003e ,\u003cmeta charset=\"utf-8\"\u003e This spirit uses Kagawa Hontaka \u003ca href=\"https:\/\/www.instagram.com\/teshima_spice_hut\/\" rel=\"noopener\" target=\"_blank\"\u003efrom Teshima Koshinan\u003c\/a\u003e . The green chili pepper version is made by smoking the chili peppers over charcoal and steeping them in barrel-aged orange peel spirits. The contrast between the refreshing aroma and spicy flavor is interesting, and it can be enjoyed on the rocks or as a highball.\u003c\/p\u003e\n\n\u003cp\u003e It is also recommended as an accent for cocktails.\u003c\/p\u003e\n\n\u003ch2\u003e specification\u003c\/h2\u003e\n\n\u003cp\u003e Product: Spirits Ingredients: Spirits (domestic production), green chili peppers (Kagawa Prefecture)\u003cbr\u003e Alcohol content: 42%\u003cbr\u003e Capacity: 100ml\/500ml\u003cbr\u003e Artwork by \u003ca href=\"https:\/\/www.instagram.com\/aureliuszkowalczyk\/\" rel=\"noopener noreferrer\" class=\"ul\" target=\"_blank\"\u003eAureliusz Kowalczyk\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 31 October (Thu.) 10:00 - on sale\u003c\/p\u003e\n\n \u003cp\u003eLike \u003ca href=\"https:\/\/mitosaya.com\/products\/eau-182-red-heat\" target=\"_blank\" rel=\"noopener\"\u003eRED HEAT\u003c\/a\u003e , this spirit is made with Kagawa honthaka. In the green pepper version, chili peppers are smoked over charcoal and steeped in a barrel-aged orange peel spirit. The contrast between the fresh aroma and spicy flavor is interesting and can be enjoyed on the rocks or in a highball.\u003c\/p\u003e\n\n\u003cp\u003e It is also recommended as an accent in cocktails.\u003c\/p\u003e\n\n\u003ch2\u003e SPECIFICATIONS\u003c\/h2\u003e\n\n\u003cp\u003e Type: Spirits\u003cbr\u003e Ingredients：Spirits (produced in Japan), green pepper (produced in Kagawa Prefecture)\u003cbr\u003e Alcohol content: 42%\u003cbr\u003e Volume: 100ml\/500ml\u003cbr\u003e Artwork by \u003ca href=\"https:\/\/www.instagram.com\/aureliuszkowalczyk\/\" rel=\"noopener noreferrer\" class=\"ul\" target=\"_blank\"\u003eAureliusz Kowalczyk\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":46323736248490,"sku":"EAU_183_100","price":1980.0,"currency_code":"JPY","in_stock":true},{"title":"500ml","offer_id":46323736281258,"sku":"EAU_183_500","price":8800.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/files\/DSC09630.jpg?v=1778739234"},{"product_id":"bks-010-ia","title":"iá Noue Flavor Science - No.1 UMAMI ","description":"\u003cdiv data-lang=\"ja\" class=\"product_description_body -git20\"\u003e\n\n\u003cp\u003e I received a publication called iá, which focuses on Taiwanese wild plants and their flavors that I encountered during a recent visit to Taiwan. \u003cbr\u003e\u003ca rel=\"noopener\" href=\"https:\/\/www.instagram.com\/wes.embers\/\" target=\"_blank\"\u003eWes Kuo\u003c\/a\u003e , chef at the Taiwanese restaurant \u003ca rel=\"noopener\" href=\"https:\/\/www.embersdining.com\/\" target=\"_blank\"\u003eEMBERS\u003c\/a\u003e , and wild plant researcher and owner of the wild plant tea brand \u003ca rel=\"noopener\" href=\"https:\/\/www.taiwanwildherbtea.com\/\" target=\"_blank\"\u003eSangyokugo Wild Plant Tea\u003c\/a\u003e ,\u003cmeta charset=\"utf-8\"\u003e This book on the theme of Taiwan's wild plants was created by a diverse group of experts, including photographers, food and beverage editors, designers, illustrators, and planners, led by Su Li-zhong.\u003c\/p\u003e\n\n \u003cp\u003e\"Iá\" means \"wild\" in Taiwanese. The first issue has the theme of \"umami\" in plants, and aims to provide systematic information, as well as to be a place to exchange knowledge and experience on the flavor of wild plants in Taiwan. The aim is to organize, pursue, and develop the rich flavors rooted in Taiwan's nature.\u003cbr\u003e\u003c\/p\u003e\n\n\u003cp\u003e The plants featured in the \"Umami\" issue include Houttuynia cordata, Shell Ginger,\u003cmeta charset=\"utf-8\"\u003e Six species are chosen: Vetch, Zanthoxylum nigra, Paper mulberry, and Bishop work. Taking into consideration the roots, stems, flowers, fruits, leaves, seeds, and buds, the characteristics of each plant are analyzed from both an emotional and rational perspective through taste and aesthetic elements.\u003cbr\u003e \u003cbr\u003eIn addition to the inherent flavors of these plants, we will explore how their flavors change when they are processed through cooking, fermentation, candied, dried, and smoking, at the intersection of nature and man.\u003cbr\u003e\u003cbr\u003e This book is filled with beautiful visuals and sincere inquisitiveness. It's heartening to know that there are people in various places around the world who are facing plants with the same feelings.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\u003ch2\u003e specification\u003c\/h2\u003e\n\n\u003cp\u003e Size: 17cm x 23cm\u003cbr\u003e Pages: 108 Pages Publication Year: 2024\u003cbr\u003e Language: Chinese (Traditional), English Publisher: Noue Flavor Co., Ltd.\u003c\/p\u003e\n\n\u003cbr\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 data-lang=\"en\" class=\"product_description_body -git20\"\u003e\n\n\u003cp\u003eWe have just received “iá”, a publication focusing on Taiwanese wildflowers and their flavors that we encountered during our recent visit to Taiwan. \u003cbr\u003eThe book is a compilation of various experts, including photographers, food and beverage editors, designers, illustrators, and planners, and is centered on Wes Kuo, chef and chef of EMBERS restaurant in Taiwan, and Su Lizhong, wild plant researcher and owner of the wild plant tea brand, San Yu No. Wild Plant Tea.\u003c\/p\u003e\n\n\u003cp\u003e 《iá》 means “field” in Taiwanese. The first issue focuses on the theme of “Umami” in plants, and is not only intended to provide systematic information, but also to serve as a forum for the exchange of knowledge and experience regarding the flavors of wildflowers in Taiwan. It aims to organize, pursue, and develop the rich taste sensation rooted in Taiwan's nature.\u003cbr\u003e \u003cbr\u003eThe plants handled in the “Umami” issue are six species: dokudami, shell ginger, gingko, crow's-pea, crow's-pea, mulberry, and redwood (Bishop Wook). The following parts of the plants will be discussed: roots, stems, flowers, fruits, leaves, seeds, and buds, and the characteristics of wild plants will be analyzed from both sensory and rational perspectives through taste and aesthetic elements.\u003c\/p\u003e\n\n\u003cp\u003e In addition to the inherent flavors of these plants, the exhibition explores how flavors are transformed at the intersection of nature and the human hand through cooking, fermentation, candied, dried, smoked, and other processes.\u003c\/p\u003e\n\n\u003cp\u003e This book is packed with beautiful visuals and sincere exploration. It is encouraging to know that there are friends in various parts of the world who are facing plants with similar feelings.\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003ch2\u003e SPECIFICATIONS\u003c\/h2\u003e\n\n\u003cp\u003e Size: 17cm x 23cm\u003cbr\u003e Pages: 108 pages\u003cbr\u003e Year: 2024\u003cbr\u003e Language: Chinese (traditional), English\u003cbr\u003e Publisher: Noue Flavor Co., Ltd.\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":"Default Title","offer_id":46368833306794,"sku":"BKS_010","price":2640.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1044\/2922\/files\/bks-010-ia_img01.jpg?v=1732402046"}],"url":"https:\/\/mitosaya.com\/en\/collections\/in-stock.oembed?page=6","provider":"mitosaya botanical distillery","version":"1.0","type":"link"}