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While breweries love to showcase their premium ginjo styles Kirinzan take immense pride in their entry level ‘futsu-shu’ meant for everyday drinking. They use Gohyaku Mangoku and Koshi Ibuki sake rice polished to 65%, beyond requirements for even the premium honjozo grade. Made in the house style, it is dry, clean, and light bodied, well balanced. Notes of hazelnut and toasted rice that makes it excellent both chilled or gently warmed.
Founded in 1843, Kirinzan Shuzo lies beneath the majestic Mt. Kirin in the northern prefecture of Niigata. The beech trees, Mt. Kirin and the Tokonami River that surround the brewery provide the perfect filtration system for the local water to become soft. In the production of sake, soft water allows for a long fermentation and this creates the delicate, elegant style of sake for which Kirinzan is known. In order to ensure the best quality of rice for the sake, in the summer months the toji (brew master) at Kirinzan works in the local rice fields with his team members and in the fall brews the rice he has cultivated. The brewery is committed to using the finest local rice in order to support their local agricultural community.