163 KOSHU RESERVE

Sales start from 10:00 on Sunday, October 22nd

Every 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.

Once fermentation is complete, the liquid is distilled, producing approximately 40 liters of liquid with a strong aroma.

When 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.

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.

specification

Product: Brandy Ingredients: Grapes (Yamanashi Prefecture)
Alcohol content: 44%
Capacity: 110ml/500ml
Artwork: Sam Gendel / Marcela Citrinovich

Limit two items per product (size) per person.

22 October (Sun.) 10:00 - on sale

Hosaka-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.

When 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.

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.

SPECIFICATIONS

Type: Brandy
Ingredients: Grapes (Yamanashi Prefecture)
Alcohol content: 44%
Volume: 110ml/500ml
Artwork: Sam Gendel / Marcella Cytrynowicz

Purchase quantity is limited to two items per product, per size.