offering not just Kingyozake, but majestic KOI sake
In the days of yore when Japanese sake was shipped in barrels,
breweries diluted their sake with water before selling it to sake shops.
This was further diluted by the sake vendors when sold to customers.
This is what allowed large quantities of sake to reach the public.
The word "kingyozake" developed, a joke playing on the fact that sake diluted too far would be
weak enough for even goldfish to swim about in.
Even in those days, however, Imayo-Tsukasa never diluted its sake,
and there are still anecdotes about sake vendors loving the product we provided.
They used to say of "IMAYOTSUKASA -- offering not just Kingyozake, but majestic KOI sake."
This sake is as majestic and brilliant as the KOI carp.