■ Edosai (Matsuoka Brewery x Gonda Brewery / Saitama Prefecture)
Blended Ginjo-shu

Highly advanced fluid dynamics where two liquids with different specific gravities and viscosities collide and assimilate.

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【Resolution of Experience (Flavor)】

・Volatilization and Attack
Isoamyl acetate-based volatile components that begin to vaporize immediately after opening.
Liquid layers of different specific gravities generate microscopic shockwaves the moment they contact the surface of the tongue.

・Viscosity and Gravity
Peptides derived from "Naozane" and residual sugars contained in "Teimatsu."
Amino acids of different compositions intricately combine in the oral cavity and settle as distinct liquid gravity.

・Contour of Organic Acids
The sharp texture provided by the underflow water of the Chichibu mountain range.
The rounded, lactic acid-like expansion of organic acids interferes with it, constructing a multi-layered, three-dimensional curved surface.

・Astringency and Aftertaste
The heat and friction passing through the throat brought by 16% alcohol.
The hard edge of minerals forcibly severs the liquid's viscosity, and minute residual sugars flow back into the nasal cavity.

・Multifaceted Structure
A vector showing light volatility and a vector promoting heavy sedimentation.
Conflicting laws of physics continue to antagonize each other in a single oral cavity, ultimately converging into a solid sphere.

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【Tokyo Sake Base's Story】

An extremely avant-garde blending design that physically collides two giant brewing systems representing Saitama.

Two asymmetric liquids with different yeasts and amino acid compositions.
An abnormal technical obsession to flawlessly recombine them into a single structure at the molecular level.

Even the social implementation of combining diversity is translated as "liquid structural mechanics."
A pure and overwhelming crystallization of physical experience that surpasses even visual design.

Recommended temperature: 10℃ to 12℃.
Synchronization with the lipids of pork belly or the glutamic acid of white fish cured in kelp.