* Named for the stones, traditionally produced in ōtoyo, Nagaoka

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   * Harvested in June, First fermentation: molds, aerobic, 1 week; second: lactic acid bacteria (anaerobic). Cut in August, sundried (3 days). Not oxidized.

   * **Western** (8 II 20, Längass). Nose is moldy, attic. Cup: Lemon! As it chills, it becomes quite thick.