Kobayashi Shuzo
Hoo Biden's patent trick — whole peaches liquefied, cell by cell.
Kobayashi Shuzo, founded in 1872 in Oyama and nationally famous for the ginjo sake Hoo Biden, uses its own patented technique to break peaches down cell by cell into liquid — the Kanjuku Momo, a luxuriously pulpy liqueur on a ginjo base at 5–6% ABV, refrigerated with a three-month shelf life. A Tochiotome strawberry version follows.